Chicken Tawa Kebab Recipe In Hindi
Chicken Tawa Kebab Recipe In Hindi is a easy Indian recipe that serves 3. 280 calories per serving. Recipe by Swaad Anusaar on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $5.93 total, $1.98 per serving
Ingredients
- 1 medium Onion (diced)
- 1 tablespoon Ginger (grated)
- 10 cloves Garlic (grated)
- 2 pieces Green Chilies (finely chopped)
- 250 grams Minced Chicken (boneless, freshly minced)
- 1 tablespoon Coriander Seed Powder
- 1 tablespoon Cumin Seed Powder
- 0.5 teaspoon Black Pepper Powder
- 0.5 teaspoon Garam Masala Powder
- 0.5 tablespoon Red Chili Powder
- 1 large Egg (whisked)
- 2 tablespoons Mint Leaves (finely chopped)
- to taste Salt
- 2 tablespoons Gram Flour (lightly roasted, for binding)
- 2 tablespoons Oil (for pan‑frying)
Instructions
Prepare aromatics
Finely chop the onion, grate the ginger and garlic, and finely chop the green chilies. If you don't have a chopper, use a sharp knife.
Time: PT5M
Remove excess water
Place the chopped onion‑ginger‑garlic mixture on a clean cloth over a bowl and squeeze gently to remove excess water.
Time: PT1M
Mince the chicken
If using chicken breast or leg meat, cut into small pieces and run through a grinder or food processor until finely minced.
Time: PT5M
Mix chicken with aromatics and spices
In a large bowl combine the minced chicken, drained aromatics, coriander powder, cumin powder, black pepper, garam masala, and red chili powder. Mix thoroughly.
Time: PT3M
Whisk the egg
Crack the egg into a small bowl and whisk until frothy.
Time: PT1M
Add binding agents
Add the whisked egg, chopped mint leaves, salt to taste, and roasted gram flour to the chicken mixture. Mix until a cohesive, slightly sticky dough forms.
Time: PT2M
Shape the kebabs
With wet hands, shape the mixture into small round patties (about 2‑inch diameter) or long seekh sticks.
Time: PT3M
Cook on the tawa
Heat a tawa or skillet over medium heat, add 2 tbsp oil, and place the kebabs. Cook 5‑6 minutes each side, turning gently, until golden brown and cooked through.
Time: PT12M
Temperature: Medium heat
Finish and serve
Remove the kebabs, place on a plate, and serve hot. Garnish with extra mint or coriander leaves if available.
Time: PT1M
Nutrition Facts
- Calories
- 280
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 15g
- Fiber
- 1g
Dietary info: High Protein, Gluten, Nut-Free, Dairy-Free
Allergens: Egg, Gluten (gram flour)
Ingredient Substitutions
- Instead of Ginger: ground ginger (1 tsp)
- Instead of Garlic: garlic paste (2 tbsp)
- Instead of Green Chilies: red chili flakes (1 tsp)
- Instead of Minced Chicken: ground turkey
- Instead of Red Chili Powder: paprika (1 tsp)
- Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Mint Leaves: coriander leaves (2 tbsp)
- Instead of Gram Flour: all‑purpose flour (2 tbsp)
- Instead of Oil: ghee, vegetable oil
Equipment Needed
- Chopper
- Grater
- Cloth
- Bowl
- Grinder or Food Processor
- Whisk
- Pan (Tawa or Skillet)
- Spatula
- Plate
Critical Steps — Do Not Skip
- Removing excess water from the onion‑ginger‑garlic paste.
- Whisking the egg and adding gram flour to achieve proper binding.
- Cooking the kebabs on medium heat without overcrowding the pan.
Chef Tips from the Video
- Roast the gram flour lightly before using; it adds a nutty flavor and better texture.
- For extra aroma, add a pinch of smoked paprika to the spice mix.
- Serve with a side of mint‑yogurt chutney for a refreshing contrast.
Troubleshooting
Kebabs fall apart while cooking.
Add a little more roasted gram flour or a second egg white to increase binding.
Kebabs are dry inside.
Do not over‑cook; ensure the pan is medium heat and flip only once per side.
Mixture is too watery.
Squeeze the aromatics more thoroughly and add extra gram flour, a tablespoon at a time.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month.
Room temperature: Not recommended; kebabs should be kept refrigerated.
Make-Ahead Tips
- Shape the kebabs and refrigerate for up to 12 hours before cooking.
- For reheating, place kebabs in a pan with a splash of water, cover, and warm on low heat.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tawa Kebab during Ramadan in Indian cuisine?
Chicken Tawa Kebab is a popular iftar snack across many Indian households. The quick‑cook, protein‑rich kebab provides energy after a day of fasting and reflects the tradition of using readily available spices and meat for festive meals.
What are the traditional regional variations of Chicken Tawa Kebab in Indian cuisine?
In North India, the kebab is often cooked on a tawa with a heavier use of garam masala, while in South India cooks may add curry leaves and use coconut oil. Some regions also incorporate yogurt in the mixture for extra tenderness.
How is Chicken Tawa Kebab traditionally served in Indian Ramadan gatherings?
It is typically served hot, garnished with fresh coriander or mint leaves, alongside green chutney, sliced onions, and lemon wedges. It is eaten with flatbreads like naan or as a standalone bite during iftar.
What occasions or celebrations is Chicken Tawa Kebab associated with in Indian culture?
Besides Ramadan, the kebab appears at Eid celebrations, family gatherings, and street‑food festivals because it is quick to prepare and loved by all ages.
How does Chicken Tawa Kebab fit into the broader Indian cuisine tradition?
It exemplifies the Indian love for spiced, grilled‑style meat dishes that can be cooked on a simple flat pan, showcasing the balance of heat, aroma, and texture that defines many Indian kebabs.
What are the authentic traditional ingredients for Chicken Tawa Kebab versus acceptable substitutes?
Authentic ingredients include minced chicken, ginger‑garlic‑onion paste, fresh mint, roasted gram flour, and a blend of coriander, cumin, garam masala, and red chili powder. Substitutes can be ground turkey for chicken, all‑purpose flour for gram flour, or flax egg for the binding egg.
What other Indian dishes pair well with Chicken Tawa Kebab?
Pair it with cool raita, tangy tamarind chutney, fresh cucumber salad, or a simple dal. Flatbreads such as roti, naan, or paratha also complement the kebab nicely.
What makes Chicken Tawa Kebab special or unique in Indian cuisine?
Its uniqueness lies in the use of a tawa instead of a grill, allowing a crisp exterior while keeping the interior juicy, and the addition of roasted gram flour which gives a subtle nutty flavor and firm binding.
What are the most common mistakes to avoid when making Chicken Tawa Kebab at home?
Common errors include not removing excess water from the aromatics, over‑mixing which makes the kebabs tough, and cooking on too high heat which burns the outside while leaving the inside raw.
What does the YouTube channel Swaad Anusaar specialize in?
The YouTube channel Swaad Anusaar focuses on Indian home‑cooking recipes, especially festive and seasonal dishes, offering step‑by‑step guidance with an emphasis on authentic flavors and practical kitchen tips.
Last updated: August 31, 2026
