Chicken Kababs Recipe – Juicy Indian Chicken Patties for Buns, Rolls or Burgers

There is something about a Saturday evening that calls for easy comfort food — something warm, spiced and satisfying without much fuss.

These Chicken Kababs, made with tender shredded chicken, mashed potato and a handful of everyday spices, fit that mood perfectly. Pan-fried until golden and crisp, they are soft inside, aromatic with mint and coriander, and irresistibly moreish tucked into a soft bun with chutney, onions and ketchup.

Perfect for a quick meal, a picnic, or a casual get-together, this recipe turns a few simple ingredients into something you will want to make again and again.

Chicken kababs

Serves: 2–3

Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients

For cooking the chicken

• 2 chicken thigh fillets

• 1 bay leaf

• A few coriander seeds

• 1–2 cloves

• 2–3 green cardamoms

• 1 litre water

Other ingredients for the kabab mixture:

• 1 medium boiled potato, coarsely mashed

• 1 teaspoon ginger-garlic paste

• 2 tablespoons finely chopped onions

• A few coriander leaves, chopped

• A few mint leaves, chopped

• 1–2 green chillies, chopped

• 2 teaspoons Greek yogurt

• Juice of ½ lemon

• A handful of shredded cheese

• Salt, to taste

  
  

Spices

• 1 teaspoon black pepper

• 1 teaspoon Kashmiri red chilli powder 

• ½ teaspoon chilli flakes (optional)

• 1 teaspoon coriander powder1

• teaspoon cumin powder

• 1 teaspoon dried mango (amchur) powder

• ½ teaspoon garam masala

For frying:

• ¼ cup neutral oil

• 1 egg, lightly beaten (for coating)

Method

To cook the chicken first by simmering the thigh fillets in hot water until tender (20 minutes or more) with the whole spices. Once cooked, strain and cool, then shred the chicken with a fork or your fingers.

Peel and boil the potato whole. Let it cool.  

To make the kabab, in a bowl, combine the shredded chicken and mashed potato with all the herbs, yogurt, lemon juice, cheese and spices.

Mix well and shape into small patties.

Heat oil in a frying pan over medium heat.

Dip each patty lightly in the egg wash, then place gently in the hot oil.

Shallow-fry for 7–8 minutes, turning once, until both sides are golden brown and crisp.

Serve hot in soft bread buns with coriander chutney, spiced onions and a squeeze of ketchup.

Serving Suggestion:Try these kababs tucked inside a buttered pav or burger bun, with green chutney, a handful of sliced onions tossed in lemon and chaat masala, and a little ketchup for that nostalgic street-food touch.