Chicken Handi Kabab Recipe

Kebab fixings:

  • Keema Mince (Mutton ) 1KG
  • 1Egg
  • Fresh coriander (dhania) 1/2 bunch
  • Fresh mint (pudeena) 1/2 bunch
  • Green chillies 4
  • Bread cuts 2 (absorbed water)
  • Ginger and garlic glue 1/2 tbs
  • Cumin powder (zeera) 1 tsp heeped
  • Coriander powder (dhania) 1 tsp heeped
  • Salt 1tsp heeped
  • Red bean stew powder 1tsp
  • All flavors (garam masala) 1tsp

Curry fixings:

  • Onions 2 large
  • Tomatoes 3 large
  • Ginger 3inch piece
  • Garlic 15 pieces
  • Green chillies 5
  • Yogurt (thick greek) 1/2 cup
  • Red bean stew powder 1tsp
  • Salt 1tsp
  • Turmeric (haldi) 1/2 tsp
  • All flavors (garam masala) 1/2 tsp
  • Cumin powder (zeera) 1tsp
  • Coriander powder (dhania) 1tsp
  • Oil 1cup

Enhancement fixings:

  • Ginger 1inch piece – daintily cut
  • Green chillies 3 sliced
  • Fresh coriander 4 tbs
  • All flavors (garam masala) 1/2 tsp


  1. In a dish, include water and include the onions, tomatoes, green chillies, ginger and garlic and let it reach boiling point.
  2. After 5 mins of bubbling dispose of the water and pound the vegetables to a thick glue – high flameIn a seperate skillet, include oil and add the glue to sear it – 3/4 mins on high fire till all fluid is dried.
  3. Add red stew powder, salt, turmeric, coriander powder, cumin powder and garam masala in the glue and blend it well.
  4. Add yogurt and 1 cup of water and mix. On high fire when the curry begins bubbling, carry it to low fire and cook till all the water is dried and the curry has gotten thick – ensure the dish is secured with its lid.
  5. Now granulate the green chillies, new mint and new coriander to a glue (can add a little water to help grind)Take the bread that has been absorbed water, squeez all the water out of the cuts and add the bread to the crude mince.
  6. Add egg, ginger and garlic glue, red bean stew powder, all flavors (garam masala), salt, cumin powder (zeera), coriander powder (dhania) and the pounded green stew, mint and coriander glue to the mince and blend well.
  7. Shape the mince in kebab shapes (size of a tennis ball) – wet your hands with water, it forestalls the mince adhering to your palms.
  8. Fry these kebabs (shallow fry) – not very hot oil.Add all the seared kebabs in to the curry and include new ginger, green chillies, new coriander and all flavors (garam masala), spread and stew for a couple of mins and serve hot.

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