Pahadi Kebab: Smoky, Juicy And Succulent Kebab

Due to the addition of herbs like green chilli, ginger, and garlic, pahadi kabab is a spicy dish. When eating these herbs, you experience their fresh flavour. Chicken leg pieces are cut into cubes and marinated in a spicy yoghurt-based marinade that is green in colour because it contains fresh spinach leaves. Following that, the marinated chicken is threaded onto skewers and cooked over charcoal in a tandoor until crisp and golden. This dish is ideal if you enjoy spiciness and fresh herbs in your chicken kebabs or kababs. Here, we'll show you how to prepare pahadi kabab or murgh pahadi tikka at home, step by step.

Kebabs or kababs are regarded as healthy dishes because they use less oil and aren't fried. They are often prepared with fresh herbs and spices and cooked over an open flame.The chicken used to make pahadi kababs is boneless and marinated in a yoghurt-based marinade that also contains herbs and spices. It is a spicy dish with a green tint. 

This kabab's beautiful green hue is achieved with the use of fresh spinach leaves. To spice it up, herbs like ginger, garlic, and green chilli are added. Green chutney and onion slices are offered with the crispy and flavourful pahadi kabab. Both pahadi and hariyali kababs appear green, making it challenging to distinguish between the two.


  • 250 gm boneless chicken pieces
  • 1 bunch fresh spinach leaves
  • 2 tablespoon ginger garlic paste
  • 2 tablespoon green chilli paste
  • 1 tablespoon garam masala
  • 1 tablespoon cumin powder
  • 1/2 tablespoon chat masala
  • 1 medium size lemon for juice
  • 2 tablespoon besan ( gram flour)
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped green chilli
  • Salt as per taste
  • 2 tablespoon cooking oil
  • 2 tablespoon mustard oil
  • Chopped coriander leaves for garnish
  • Butter for busting


  • Take the chicken pieces first, and trim off any extra fat if any and then cut into tiny bite-sized cubes
  • Apply one tablespoon of cooking oil, one tablespoon of lemon juice, one tablespoon of green chilli paste, one tablespoon of salt, and one tablespoon of ginger-garlic paste
  • Cover and set aside for 15 minutes to absorb all of the flavours
  • Using a mixer grinder, purée the spinach after blanching it. In a pan with some butter already heated, toast the besan for one minute. Make certain that it will not burn
  • In a mixing bowl, combine the thick yogurt or hanging curd with the remaining ginger, garlic, and green chilli pastes, the palak puree, the roasted besan, the garam masala, cumin powder, chat masala, lemon juice, mustard oil, and cooking oil and season with salt to taste
  •  Make a fine, smooth masala paste by thoroughly whisking everything together
  • Add the chicken pieces and coat them evenly on all sides with the pahadi masala paste
  • Likewise, add the minced garlic, ginger, and green chilli, for optimal results, cover and marinate for three to four hours or overnight
  • For fifteen minutes, preheat the oven to 240 degrees Celsius, then line a baking sheet with aluminium foil and place the marinated chicken over the baking sheet using skewers or wooden sticks, if you're using wooden sticks, soak them in water for 30 minutes before to threading
  • Place the baking sheet inside the oven at this point, and bake for 15 to 20 minutes, or until the chicken pieces are crisp, golden, and charred
  • In the midst of baking, brush some butter over the chicken, then turn the sticks or skewers
  • The pahadi kabab can be prepared similarly on a tawa or pan. To do that, heat some oil on a tawa for a minute over a high heat flame of gas. Reduce the heat flame to low once the oil has heated up
  • And carefully lay the chicken sticks on the tawa and after two minutes, switch to the other side
  • Cook for a further two minutes before turning to the other side and cook the chicken sticks in this manner until they are done and browned on all sides

Serve them hot with green chutney after removing them to a serving platter