Go Back

Chicken Potato Kebab

Course Appetizer, Ramadan Special, Snack
Cuisine asian, Indian, pakistani
Serving: 5 person
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes

Ingredients
  

Ingredients

  • 500 g Potatoes Boiled And Mashed
  • 250 g Boneless Chicken Minced
  • 1 Large Onion Finely Chopped
  • 1 Teaspoon Chili Flakes
  • ½ Teaspoon Red Chili Powder
  • ½ Teaspoon Garam Masala Powder
  • ½ Teaspoon Cumin Powder
  • 2 Tablespoons Breadcrumbs
  • Salt To Taste
  • 1 Egg Beaten (For Coating)
  • Oil For Shallow Frying

Instructions
 

  • In a large bowl, combine mashed potatoes and minced chicken.
  • Add chopped onion, chili flakes, red chili powder, garam masala, cumin powder, salt, and breadcrumbs.
  • Mix everything well until the ingredients are evenly combined.
  • Take small portions of the mixture and shape them into round or oval kebab patties.
  • Dip each kebab lightly into the beaten egg for coating.
  • Heat oil in a frying pan over medium heat.
  • Place the kebabs in the pan and shallow fry for 3–4 minutes on each side until golden brown and crispy.
  • Remove from the pan and place on paper towels to absorb excess oil.
  • Serve hot with chutney or ketchup.

Notes

Tips for Kebabs

  • Drain potatoes well: Make sure mashed potatoes are not watery; otherwise the kebabs may break while frying.
  • Use breadcrumbs for binding: Breadcrumbs help the mixture hold its shape and add a crispy texture.
  • Cook on medium heat: This ensures the chicken cooks properly inside while the outside becomes crispy.
  • Chill the mixture: If the mixture feels soft, refrigerate it for 15–20 minutes before shaping the kebabs.
Flip gently: Turn the kebabs carefully while frying so they do not break.