These are pan-fried ground chicken patties loaded with wilted spinach and a full roster of Indian spices — turmeric, garam masala, chili, coriander. Each patty runs about 261 calories and delivers 20 grams of protein, so they pull real weight as a main. Make a batch on Sunday and you have a fast, satisfying protein ready to go all week.
What makes this version work
Two steps separate a kebab that holds together from one that falls apart in the pan. First, the chicken is fully cooked and cooled before the patties are formed — this drives off steam and firms the meat so the mixture binds instead of slipping. Second, roasted chana dal powder acts as a dry absorber inside the mix. Ground chicken releases moisture as it sits, and the chana dal soaks that up, giving the patties a denser, sliceable texture rather than a soft, spongy one. Skip either step and you’ll be chasing patties around a greasy pan.
Mistakes to avoid
- Skipping the rest time after mixing: The recipe calls for 15–20 minutes of resting after combining everything. Don’t rush it. The chana dal powder needs that time to absorb moisture; patties formed immediately will be too wet to hold their shape.
- Making the patties too thick: Thick patties stay raw in the center while the outside browns. Keep them around ¾ inch thick so the interior reaches the required 165°F (74°C) for ground poultry before the crust burns.
- Overcrowding the pan: Too many patties at once drops the pan temperature sharply and the kebabs steam instead of fry. Work in batches with space between each patty.
- Not squeezing the spinach: Even after sautéing with just the clinging water, spinach can still hold excess liquid. Give it a firm press in a clean towel before adding it to the mix — skip this and the patties will be wet and prone to breaking.
- Using cold cooked chicken straight from the fridge: If you pre-cook the chicken ahead of time, bring it back to room temperature before mixing. Cold chicken makes the fat in the mix seize up and the patties won’t bind as well. — Skip the garnish of extra fresh herbs on the serving plate; it adds nothing once the patties are already packed with cilantro and mint.
Make-ahead notes
The uncooked patty mixture keeps in the fridge for up to 24 hours — form it into patties, lay them on a parchment-lined tray, cover tightly, and fry when needed. Already-fried kebabs store well in an airtight container in the fridge for up to 4 days; reheat in a dry non-stick pan over medium heat for 2–3 minutes per side until the internal temperature hits 165°F (74°C) again. For longer storage, freeze the cooked patties in a single layer first, then transfer to a freezer bag; they keep for up to 2 months. Thaw overnight in the fridge before reheating — microwaving from frozen turns them rubbery.
Savoury Chicken Spinach Kebab
Ingredients
500 grams ground chicken
2 bunches spinach - chopped
3 medium yellow onion - chopped
1 teaspoon turmeric powder
1 teaspoon chili powder (chilli powder in British English)
1 teaspoon ground coriander- 1 teaspoon ginger garlic paste
6 tablespoons plain yogurt
2 teaspoons salt
2 medium green chilis (green chilli in British English) - chopped
4 teaspoons cilantro (coriander) - chopped
2 teaspoons mint - chopped
1 teaspoon garam masala- 3 tablespoons hana dal powder - roasted
1 medium egg
1 tablespoon lemon juice
3 tablespoons vegetable oil
Instructions
- Add chicken, turmeric powder, chilli powder, and coriander powder in a bowl. Mix it well, cover and set it aside.
- In a non-stick pan, heat some oil. Add half of the chopped onion, ginger-garlic paste and sauté till onions turn golden brown.
- Add chicken, yoghurt and salt and cook till the chicken is tender.
- Once the chicken is fully cooked, keep it aside and let it cool down.
- Wash and sauté spinach with only the water that clings to the leaves until it is just wilted. Cool it.
- Take the chicken and add the cooked spinach, mint leaves, coriander leaves, green chillies, remaining onion, egg, lemon juice, garam masala, and chana dal powder in a large bowl.
- Mix all the ingredients and then keep aside for 15 to 20 minutes.
- Make small patties/tikkis and shallow fry until they turn golden brown and crispy on both sides.
- Serve these kebabs with warm garlic naan bread and yoghurt sauce.
Nutrition
Common questions
Can I use store-bought ground chicken or should I grind it myself?
Store-bought ground chicken works fine here. Just check the fat content — leaner blends (99% lean) will produce drier patties, so stick with standard ground chicken around 93% lean if you can find it, which gives the kebabs enough moisture to stay tender after frying.
What can I substitute for chana dal powder if I can’t find it?
Chickpea flour (besan) is the closest swap and is widely available — use the same quantity. In a pinch, fine breadcrumbs will bind the patties, but they won’t add the same slightly nutty flavor or absorb moisture as efficiently, so reduce the yogurt by about half a tablespoon to compensate.
How do I know the patties are cooked through without cutting every one open?
Use an instant-read thermometer and check the thickest part of a patty — ground chicken must reach 165°F (74°C) internally. If you don’t have a thermometer, press the center of a patty firmly; it should feel firm and spring back, not soft or squishy, and the juices should run clear.
What to cook next
- Chicken Macadamia Sausage Rolls
- Lamb Spinach Curry Delight
- Pistachio Lamb Kebab Perfection
- Colombian Chicken Cheese Empanadas
