Minced Chicken/Mutton Kebab Recipe Indian Ingredients

Name: Minced Chicken Kebab Recipe Indian Style
Total time: 45 min
Yield: 4 servings
Cuisine: Indian Fusion
Ingredients: 250 gms mutton or chicken mince; 25 gms mutton fat ((If not available add 1 tbsp of besan more to the recipe)); 1 small finely chopped onion; 2-3 chopped garlic cloves; ¼ tsp Chilli flakes; ¼ tsp whole coriander seed (crushed); 1 pinch hing; ¼ chilli powder; ¼ tsp chilli garlic paste; ¼ tsp Rock Salt ((Rock salt can also be replaced with regular salt)); ¼ tsp regular salt; 2 small chopped chillies; 1 small finely chopped tomato (seeds removed); 2 tbsp finely chopped fresh coriander; ¼ tsp crushed pepper; 2 tbsp besan; Oil for shallow frying

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These Indian-style minced chicken or mutton kebabs are shallow-fried patties bound with besan and aromatic spices, delivering a charred, golden crust and tender interior. The signature technique involves coarsely grinding the seasoning base before mixing into the keema for superior flavor distribution.

🌍Indian Fusion

Minced Chicken/Mutton Kebab Recipe Indian Ingredients

Total

45 min

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

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17 Ingredients

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Instructions

1
In a grinder, combine all ingredients (apart from the keema) and coarsely grind them.
2
Remove the mixture from the grinder and mix it into the keema. Apply a thin layer of oil on a plate and shape/flatten your kebabs. Your kebabs are suitable for shallow frying.
3
To create that unique charred flavour, shallow fry until the corners are golden-brown.
4
Serve with mint chutney and lachha onion on the side.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Coarsely grind the seasoning base separately before mixing into the keema—this distributes spices evenly and prevents clumping.
Apply a thin oil layer to the plate before shaping to prevent sticking and ensure even frying.
Watch for golden-brown corners as your doneness cue; this charring develops the signature flavor.
Remove seeds from the tomato to reduce excess moisture that can make the mixture too wet.

Substitutions

Rock salt → regular table salt (1:1 ratio)
Fresh coriander → dried coriander (reduce to 1 tsp)
Chilli garlic paste → 1 tsp minced garlic + ⅛ tsp chilli powder (adjust to taste)
Besan → finely ground rice flour (1:1 ratio for binding)

Storage & make-ahead

Store cooked kebabs in an airtight container refrigerated for up to 3 days; reheat in a shallow pan over medium heat until warmed through.

Equipment

grinder or food processor · shallow frying pan

Common Questions

Written automatically by CookOS, not by the creator.

Can I use chicken instead of mutton?

Yes, the recipe works equally well with chicken mince. If using chicken, you may substitute the mutton fat with 1 tablespoon additional besan or oil for binding.