Chicken Hariyali Kabab

May 19, 2016

Serves: 04

Preparation Time: 15-20 minutes

Cooking Time: 10-15 minutes


  1. 500 gms – Chicken minced
  2. 100 gms – Baby spinach, chopped
  3. 2 tbsp – Yogurt
  4. 2 tsp – Roasted and crushed cumin seeds
  5. 1 tsp – Roasted and crushed coriander seeds
  6. 1 tsp – Roasted and crushed red chilly
  7. 2 tbsp – Kasuri methi
  8. 1 tsp – Anar-dana
  9. 1 tsp – Green chili paste
  10. ½ cup – Coriander leaves, chopped
  11. ¼ cup – Mint leaves, chopped
  12. 2 tbsp – corn flour
  13. 3-4 tablespoon – spring onion, chopped (only white part)
  14. ¼ cup – water
  15. Oil – for shallow fry
  16. 2 – Eggs
  17. Salt to taste


Heat a pan and add water to blanch the spinach. For blanching, when water get boiled we add spinach in the water and cook it for few minutes till spinach becomes dry. Take a bowl and add minced chicken, chopped spring onion, little salt, yogurt, green chili paste, crushed red chili, crushed cumin seeds, crushed coriander seeds, kasuri methi, anar dana, chopped coriander leaves, chopped mint leaves, corn flour and spinach. Mix all ingredients well or grind it in mixing jar. Keep a side for few minutes. Break eggs into another bowl and add little salt if required. Take a plate and make a ball with chicken mixture. Press with palms and give a shape like kebab. Heat a non-stick pan. Drizzle some oil and place the chicken kebab on it. Shallow fry it. Turn the kebabs from time to time, till the kebabs become golden on both the sides. Cover it for few minutes ensure even cooking. Serve it hot.

Do’s: If you want hard kebab then add one tablespoon corn flour to it. If you want soft kebab then add two tablespoon corn flour.