Chicken Pahadi Kebab | Pahadi Tikka Kebab on Gas Stove | Soft And Juicy Chicken Kebab Recipe

Chicken Pahdi Kebab

Hello 2022, well, how are we all doing? We are back with our all new juicy recipe of this year and guess what it is? Chicken Pahadi Kebab or Chicken Pahadi tikka Kebab recipe. I remembered having this ‘Pahadi Chicken Kebab’ in a restaurant during Durga Puja 3 years back and I was so keen to try out this delicious Kebab recipe at home so, here is my recipe of making restaurant style “Chicken Pahadi Tikka” at home. I’m very sure you’re going to fall in love with this green beauty served hot on your plate.

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Ingredients to make Green Paste :

Mint Leaves1/2 cup
Coriander Leaves1/2 cup
Ginger2 inch
Green Chilies4-5
Garlic cloves14-15
Water4-5 tbsp
*tsp-teaspoon ; tbsp-tablespoon*

Ingredients for Chicken Marination :

Chicken, boneless
(cut into 2″ tikka pieces)
1 kg
Lemon Juice2 tbsp
Red Chili Powder1/2 tsp
Turmeric Powder1/2 tsp
Cumin Powder1/2 tsp
Carom Seed Powder (Ajwain)1/4 tsp
Green Cardamom Powder1/4 tsp
Garam Masala Powder1/2 tsp
Black Pepper Powder1/2 tsp
Kasuri Methi
(dried & roasted Fenugreek Leaves)
1 tsp
Gram Flour (Besan)3 tbsp
Green Pasteas prepared
Hung Curd / Yogurt5 tbsp
Salt2 tsp
Olive Oil2 tbsp
*tsp-teaspoon ; tbsp-tablespoon*

Method :

In a blending jar add fresh coriander leaves, mint leaves, garlic cloves, ginger, green chillies and water, blend it into a fine paste.

Cut the chicken into 2″ tikka pieces, marinate the chicken with the above listed ingredients. Mix all the ingredients properly.

Smoke the marinated chicken by placing live charcoal and pouring ghee over it, cover and smoke it for 10 minutes. Refrigerate the marinated chicken overnight or at least for 6 hours.

If using bamboo stick or skewers, soak them in warm water 1 hour before using, This prevents the stick from catching on fire or sticking.

Fold and skew the chicken on skewers.

Marinated Kebab in the skewers

Heat ghee or olive oil on a grill pan and cook from all the sides until the chicken is cooked and grilled marks appear on all sides. (do not over cook or over grill chicken pahadi kabab, keep rotating and cook as shown in the video)

Serve hot by sprinkling chat masala over it (optional), serve with freshly made salad and mint chutney.

Chicken Pahdi Kebab

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Chicken Pahdi Kebab

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2 Comments Add yours

  1. Nicola's musing says:

    Lovely recipe, thanks for sharing! One question, why cover the coal in the chicken? Thanks


    1. BonGappétit says:

      Charcoal smoking adds a smoky taste to your meal. Unlike barbecues or hot grills, which cook and smoke the food all at once, you can use charcoal or wooden smoking on raw food or the food that is already cooked. In here, I infused the charcoal smoke after the marination so there would be subtle smokey scent after the chicken kebab is completely cooked and ready to be served.

      Liked by 1 person

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