Chicken keema kabab is a shallow-fried ground chicken patty seasoned with garam masala, chili, garlic, and fresh cilantro. The whole thing comes together in 30 minutes from a single bowl. If you want a high-protein weeknight dinner that doesn’t require much technique, this is a solid place to start.
Why this recipe works
Two things make this recipe reliable for a first-time cook. First, the tablespoon of all-purpose flour acts as a binder — it holds the ground chicken together so the patties don’t fall apart when they hit the hot pan. Ground chicken is wetter and looser than beef or lamb, so that flour is doing real work, not just adding bulk. Second, frying on a low flame gives the inside time to cook through to the safe temperature of 165°F (74°C) before the outside burns. Ground poultry must never be served pink in the center, so patience with the heat level here is the whole game.
About the ingredients
- Green chili paste: This is blended fresh green chilies, sometimes sold jarred in South Asian grocery stores. If you can’t find it, finely mince one small serrano or jalapeño instead. The heat level varies a lot by chili variety, so taste before adding.
- Garam masala: A pre-mixed spice blend available in most supermarkets in the international aisle. Blends vary in strength — if yours smells very pungent, start with a pinch less than the recipe calls for.
- Garlic and onion paste: These are simply garlic and onion blended smooth with a tiny bit of water. A microplane-grated clove of garlic and a tablespoon of very finely grated onion work as a straight swap if you don’t have a blender.
If something goes sideways
- Patties are falling apart in the pan: The mixture is probably too wet. Refrigerate it for 15 minutes before shaping — cold ground chicken firms up and holds its shape much better. You can also work in a small extra pinch of flour.
- Outside is browning but inside is still raw: The flame is too high. Lower the heat, add a tiny splash of water to the pan, and cover loosely for 2 minutes to let steam finish cooking the center. Check the center reaches 165°F (74°C) with an instant-read thermometer if you have one.
- Kababs are sticking to the pan: The oil wasn’t hot enough before you added them. Let the oil heat until it shimmers, then add the patties. Don’t move them for the first 2 minutes — they’ll release naturally once a crust forms.
- Mixture feels too sticky to shape: Wet your hands with cold water before forming each patty. This stops the mixture from clinging to your palms and makes shaping much easier.
- Flavor tastes flat after frying: Salt draws moisture from the meat as it sits, which can dull the spices. Mix and cook within 30 minutes of seasoning, or taste the raw mixture before shaping and adjust salt then.
Keeping and reheating
Cooked kababs keep in an airtight container in the fridge for up to 3 days. To reheat, place them in a dry non-stick pan over medium-low heat for 2–3 minutes per side — this brings back some of the crust that a microwave destroys. They also freeze well: lay them flat on a tray to freeze solid first, then transfer to a bag; they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating, and make sure they’re piping hot all the way through before serving. Skip the garnish of onion rings and lemon wedges when reheating leftovers — not worth the extra prep.
Chicken Keema Kabab – Crispy Spiced Patties in 30 Min
Equipment
Ingredients
1.1 lb ground chicken (minced chicken) - 500g, chicken keema
1 teaspoon chili powder- 1 teaspoon green chili paste - or 1-2 fresh green chilies, finely minced
½ teaspoon garam masala- 1 teaspoon garlic paste
- 1 teaspoon onion paste
2 tablespoons cilantro - fresh ; finely chopped
1 tablespoon all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK
2 tablespoons vegetable oil - for the mixture
1 teaspoon salt - or to taste- 3-4 tablespoons vegetable oil - for shallow frying
- ¼ cup onion rings and lemon wedges - for garnish, optional
Instructions
- Place the minced chicken in a large mixing bowl. Add the chili powder, green chili paste, garam masala, garlic paste, onion paste, chopped cilantro, all-purpose flour, 2 tablespoons vegetable oil, and salt. Mix thoroughly with your hands or a fork until all the spices are evenly distributed — about 1-2 minutes of mixing.1.1 lb ground chicken (minced chicken), 1 teaspoon chili powder, 1 teaspoon green chili paste, 1/2 teaspoon garam masala, 1 teaspoon garlic paste, 1 teaspoon onion paste, 2 tablespoons cilantro, 1 tablespoon all purpose flour (plain flour Australia and UK), 2 tablespoons vegetable oil, 1 teaspoon salt
- Wet your hands with cold water. Divide the mixture into 8-10 equal portions (each about the size of a golf ball). Roll each into a ball, then flatten into an oval patty about ½ inch (1.25cm) thick. Place the shaped kababs on a plate.
- Heat 3-4 tablespoons of vegetable oil in a non-stick skillet or tawa over medium heat until it shimmers (approximately 325°F / 165°C). Once the oil shimmers, reduce the heat to low. Add the kababs in a single layer without crowding — work in batches if needed. Fry for 4-5 minutes per side on low heat until deep golden brown and the internal temperature reaches 165°F / 74°C. Transfer to a plate lined with paper towels to drain excess oil. Serve hot with sliced onion rings, lemon wedges, green chutney, and fresh salad.3-4 tablespoons vegetable oil, 1/4 cup onion rings and lemon wedges
Notes
Nutrition
Your questions, answered
Can I use store-bought ground chicken, or do I need to mince it myself?
Store-bought ground chicken works perfectly here. Just check the label — ground chicken breast is leaner and can dry out faster, while ground chicken thigh has more fat and stays juicier. Either will work, but thigh is more forgiving if you’re new to this.
How do I know when the kababs are fully cooked through?
The safest way is an instant-read thermometer inserted into the thickest part — you’re looking for 165°F (74°C). If you don’t have one, cut a patty open at the thickest point; the meat should be completely white with no pink, and any juices should run clear.
Can I make the mixture ahead of time?
Yes, up to 24 hours ahead. Cover the bowl tightly and refrigerate it unshaped. Shape and cook straight from the fridge — the cold mixture is actually easier to handle and holds its shape better than room-temperature mix.
Can these be baked instead of fried?
Yes. Place shaped patties on a lightly oiled baking tray and bake at 400°F (200°C) for about 18–20 minutes, flipping once halfway through. They won’t get quite as crisp on the outside, but they’ll cook evenly and still reach the required internal temperature of 165°F (74°C).
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