Peshawari Chicken Kebab Recipe | How To Make Peshawari Kebab | Chicken Kebab By Varun Inamdar

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat with fewer calories.

garam masala

💰Cheaper: curry powder

Curry powder is more accessible and offers a similar flavor profile.

cilantro

💰Cheaper: parsley

Parsley is a milder herb that can substitute cilantro in flavor.

Start by using chicken breast mince instead of red meat mince.

Add chopped onions to the chicken mince.

Add chopped green chilies to the mixture.

Add deseeded chopped tomatoes to the mixture.

Add chopped coriander leaves to the mixture.

Prepare a fried egg by heating 1 tablespoon of oil in a pan, breaking an egg, and mixing the yolk and white while cooking without any seasoning.

Add the fried egg to the chicken mixture.

Add wheat flour for binding.

Add carom seeds to the mixture.

Add anardana to the mixture.

Add garam masala (powdered) to the mixture.

Add untoasted cumin seeds to the mixture.

Add coriander seeds to the mixture.

Add roasted cumin powder to the mixture.

Add chili flakes to the mixture.

Add black pepper powder to the mixture.

Add salt as required to the mixture.

Mix all the ingredients together thoroughly, massaging them with your fingers.

Let the mixture rest for 15-20 minutes.

Shape the mixture into patties, wetting your hands to prevent sticking.

Stud each patty with a slice of tomato.

Heat oil in a deep kadhai for shallow frying the kebabs.

Take a lemon-sized ball of the mixture and shape it into a patty.

Pat the kebab into shape and stud it with a slice of tomato before frying.

Fry the kebab in the hot oil, flipping gently after a minute to cook the other side.

Once fried, drain the kebabs on the side to remove excess oil.

Continue shaping and frying the remaining kebabs.

Serve the Peshawari Kebabs with paav, naan, roti, or paratha, and with sliced onions and chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary