Pahadi Kebab Recipe

Name: Pahadi Kebab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken pieces; 1 cup mint leaf; 1 cup cilantro, chopped; 1 tablespoon green chili, chopped; 1 teaspoon garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons oil; 1 teaspoon cumin seed; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garam masala; 1 cup chicken broth

Servings: persons

8 chicken pieces
1 cup mint leaf
1 cup cilantro, chopped
1 tablespoon green chili, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons oil
1 teaspoon cumin seed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garam masala
1 cup chicken broth

1
Grind the mint, cilantro, garlic and ginger together.
2
Prick the chicken pieces with a fork. Add the ground paste and leave to marinate for minimum 4 hours or even overnight.
3
Heat the oil and add the cumin seeds. When they splutter, add the chicken along with the marinade, salt, pepper and garam masala and stir fry over high heat for 5 minutes.
4
Lower the heat to simmer, add chicken broth and cook uncovered, stirring, for 30 minutes. Serve hot with Laccha Paratha, Naan or Basmati Rice and garnish with bean sprouts and red chili flakes.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 chicken pieces, 1 cup mint leaf, 1 cup cilantro, chopped, 1 tablespoon green chili, chopped, and more.

Yes, Pahadi Kebab falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pahadi Kebab

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