There are some basics that you kinda just need to know how to make. Daal, Aaloo Gosht, Aaloo Qeema, Murghi ka Salan and these easy tender Pakistani Chicken Kababs. This isn’t the food you would present as your winning dish on a TV show, it is something infinitely more. The kababs you will make and your fussy kids will actually eat. Perhaps with a little ketchup, perhaps inside a little roti roll, but they’ll eat them. Sometimes that feels like the biggest of wins. Know what I am saying?
I normally just wing it when it comes to chicken kababs, most of the time they’re just fine, but it occurred to me that they tend to dry out. Think chewy and a little tough. That’s no good. I really wanted to make a kabab that would be super soft, but hold together enough to cook in a frying pan or a grill pan. Please note thes binding agents here are low and that these aren’t the barbecuing kind. After some playing with proportions and the magical addition of melted butter (truly transformative) I was pretty happy with the result.
That is until my older one told me she wasn’t impressed with the size of my onions. Chopped onions out, minced onions in and we were in business.
Butter Makes Things Better
Now some of you may balk at the idea of melted butter. It is definitely not a very Pakistani thing to do and I have borrowed the concept from some of Pakistan’s geographic neighbors. Butter adds such lovely robust flavour and texture that when I skip it I can taste the difference. That said if you are avoiding it for health reasons then skip on.
Made these kababs? Share what you think by leaving a comment and rating the recipe! On Instagram? Share your creation with me @flourandspiceblog – Happy Cooking!
- 1 lb ground chicken
- 1/2 onion, finely minced
- 1 tsp fresh grated/minced ginger
- 1 tsp crushed garlic
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1 tbsp melted butter plus extra for basting
- 2-3 tbsp chopped cilantro
- 2-3 finely chopped green chillies
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp yogurt
Combine all the kabab ingredients in a bowl, mix just enough to combine.
Set aside for 30 minutes to a few hours (if waiting a few hours then please refrigerate)
Half an hour before you are ready to cook then take the mix out of the fridge to bring to room temperature
Heat a non stick frying pan or grill pan with a little oil.
Shape kababs with lightly oiled hands and gently place in the pan
Cook 2-3 minutes on each side on medium high heat for a lovely sear
Baste with melted butter and serve hot
The batter for these kababs is super soft and that makes for an excellent end result. However defrosted ground chicken will release its own water so if you make these kababs and find that even with oiled hands they are impossible to shape add breadcrumbs to soak up the excess moisture
Want to make sure you don’t lose the recipe? Pin it to try later!