Pahadi kabab is an Indian kabab that is marinated with spices and cooked in a unique Indian style. It’s a flavorful dish typically made with marinated meat (often chicken) that’s grilled or cooked on skewers.
Indulge in the aromatic flavors of Chicken Pahadi Kabab with this easy recipe. Marinated in fresh herbs and spices, grilled to perfection, and served with a zesty twist this dish promises a delightful culinary experience.
Pictures Of Chicken Pahadi Kabab
- 1 lb (450g) boneless chicken, cut into bite-sized pieces
- 1 cup fresh coriander (cilantro) leaves
- 1/2 cup fresh mint leaves
- 2-3 green chilies (adjust to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- Salt to taste
- Skewers (if grilling)
1/ In a blender or food processor, combine fresh coriander leaves, mint leaves, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala, lemon juice, yogurt, and salt. Blend until you get a smooth paste.
2/ In a bowl, place the chicken pieces and add the prepared green marinade. Mix well, ensuring the chicken is coated evenly. Cover the bowl and marinate in the refrigerator for at least 1-2 hours (marinating longer will enhance the flavors).
3/ If using skewers, thread the marinated chicken onto them.
4/ Grilling method: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has charred edges.
5/ Oven method: Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked and slightly browned.
6/ Serve the Chicken Pahadi Kabab hot with sliced onions, lemon wedges, and a side of mint-coriander chutney or yogurt dip.
Enjoy your homemade Chicken Pahadi Kebab! Adjust the spice levels according to your taste preferences.
Tips and Tricks for Preparing Chicken Pahadi Kebab
Marination Time: Allow the chicken to marinate for a longer duration (preferably 2-4 hours or overnight) to let the flavors infuse deeply into the meat for a more intense taste.
Skewering Technique: If using wooden skewers, soak them in water for about 30 minutes before threading the chicken. This prevents them from burning while grilling.
Grilling Temperature: Maintain a medium-high heat while grilling to ensure the chicken cooks evenly without burning on the outside.
Yogurt Consistency: Ensure the yogurt used in the marinade is thick and not too watery. Greek yogurt works well due to its thicker consistency.
Adjust Spice Levels: Control the spiciness by adjusting the number of green chilies used in the marinade according to your taste preferences.
Add Citrus Zest: For an extra tangy kick, consider adding a bit of grated lemon or lime zest to the marinade along with the juice.
Resting Period: After cooking, allow the Chicken Pahadi Kababs to rest for a few minutes before serving.
Garnish Creatively: Garnish the Pahadi kabab with fresh coriander leaves, lemon wedges, and thinly sliced onions for added freshness and presentation.
Serve with Dips: Accompany the Chicken Pahadi kababs with mint-coriander chutney, yogurt dip, or a squeeze of fresh lemon to complement the flavors.
Experiment with Alternatives: Don’t hesitate to try this recipe with different meats like lamb or vegetables for delightful variations.
The nutritional values for Chicken Pahadi Kabab can vary based on portion size and specific ingredients used. Here’s a general approximation per serving (approximately 100 grams):
- Calories: Around 200-250 kcal
- Protein: Approximately 20-25 grams
- Fat: Roughly 10-15 grams (can vary depending on the cut of chicken and added oil)
- Carbohydrates: Minimal, usually less than 5 grams
Please note, that these values are approximate and may vary based on the recipe, ingredients, and cooking methods used. Adjustments like using skinless chicken or altering the marinade can impact the nutritional content. If you have specific dietary concerns or requirements, it’s advisable to calculate based on the exact ingredients and their quantities used in your recipe.
What does “Pahadi” mean in Chicken Pahadi Kabab?
“Pahadi” refers to something related to the mountains. In the context of this dish, it signifies the use of fresh herbs and spices reminiscent of flavors found in the mountainous regions of India.
Can I use other meats besides chicken for Pahadi Kabab?
Yes, you can! This marinade and grilling method work well with various meats such as lamb, beef, or even fish. Adjust the cooking time accordingly based on the type of meat.
Is it necessary to grill the kababs, or can I use an oven?
Grilling is traditional and imparts a smoky flavor, but you can also bake the marinated chicken in an oven. Preheat the oven to 400°F (200°C) and bake the kebabs for approximately 20-25 minutes or until fully cooked.
How spicy are Chicken Pahadi Kababs?
The spice level can be adjusted based on personal preference. Typically, green chilies are used in the marinade, providing a moderate level of heat. You can increase or decrease the number of chilies to suit your taste.
What are the best side dishes to serve with Chicken Pahadi Kabab?
Common accompaniments include mint-coriander chutney, sliced onions, lemon wedges, naan bread, or a simple salad. These complement the flavors of the kebabs and add freshness to the meal.
Can I freeze the marinated chicken for later use?
Yes, you can freeze the marinated chicken for up to 3 months. Thaw it in the refrigerator before grilling or baking for the best results.
Can I make Chicken Pahadi Kebab ahead of time?
Yes, you can marinate the chicken in advance and keep it refrigerated for up to 24 hours. This allows the flavors to develop further. Grill or bake the kebabs when you’re ready to serve.
How can I make Chicken Pahadi Kebab less spicy for milder tastes?
If you prefer a milder version of Chicken Pahadi Kebab, you can adjust the spice levels in a few ways.
1. Reduce the number of green chilies or use milder varieties to lessen the heat in the marinade.
2. Remove the seeds from the green chilies before adding them to the 3. marinade, as most of the heat comes from the seeds.
3. Increase the quantity of yogurt or add a bit of cream to the marinade to help balance and reduce the spiciness.