Chicken mince kebab, also known as easy chicken kebab or spicy chicken mince patties, is a delicious and flavorful appetizer popular in Indian and Mughlai cuisines. This recipe features tender minced chicken blended with aromatic spices and herbs, then shaped into small patties and shallow fried to golden perfection. It is known for its juicy texture and bold flavors, this chicken kebab recipe makes for a perfect snack or party starter like my Galouti Kebab.

Easy Chicken Mince Kebab
I have been getting lots of mails from viewers asking me to post kebab recipe. I was thinking about that too, even though I love kebab a lot, i haven't made them much at home and posted it here as well. So I finally decided to try variety of kebab and share here.
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This is one simple kebab which i made today and it was so delicious. The spices gave a little heat to it and everything paired really well with mince. The addition of lemon juice gave a nice tangy taste to the kebab. I will be sharing many more variations soon.
About Chicken Mince kebab
I still remember the first time I made chicken mince kebabs for a family gathering, what started as a last-minute idea turned into the most requested dish of the evening. These juicy chicken cutlets, packed with bold Indian spices, quickly became a staple at every get-together.
This chicken mince kebab recipe, also known as chicken patties or shallow-fried chicken kebab, is a go-to for quick meals or evening snacks. Perfectly crisp on the outside and tender inside, it's one of the best chicken starter recipes to try. Whether you’re craving easy chicken appetizers, homemade kebabs, or spicy chicken snacks, this recipe delivers on all fronts with minimal effort and maximum flavor.
Whether you call it chicken tikka kebab, chicken cutlet, or spicy chicken kebab, it’s a versatile dish that pairs well with chutneys, salads, or buns. If you’re looking for a quick and tasty chicken kebab recipe, this homemade version is easy to prepare and loved by all ages.
Similar Recipes
Soya Chunks Cutlet
Aloo Tikki
Beetroot Cutlet
Vegetable Cutlet
Fish Cutlet
Murg Malai Kebab
Reshmi Kebab

Why this recipe work?
Why I love this recipe - Whether it’s a snack, a side, or part of dinner, these kebabs fit perfectly into any meal. I can adjust the spice levels, add extra herbs, or even make it into burger patties, it’s super flexible. These kebabs never fail to impress guests, and even picky eaters love them.
Using fresh chicken mince ensures the kebabs remain soft and juicy inside, while shallow frying gives them a crisp, golden crust. With minimal prep and simple steps, this recipe is beginner-friendly and ideal for busy weeknights or sudden guests. These kebabs can be served as appetizers, stuffed into wraps, or added to rice bowls, making them incredibly versatile for any meal.
Ingredients

Chicken mince - forms the juicy base of the kebabs. You can use store bought chicken mince. Or take boneless chicken and blend them in a food processor to achieve chicken mince.
Onion - when grated, adds moisture and subtle sweetness that blends beautifully with the meat. Green chillies bring in a sharp, fresh heat that wakes up the palate.
Ginger garlic paste - adds depth and a warm, pungent aroma essential to kebab flavor.
Spices - like chilli, pepper, cumin, garam masala and coriander powder is used.
Lemon juice cuts through the richness with a bright, zesty touch.
Oil is used both in the mixture and for shallow frying, helping the kebabs achieve that perfect golden crust. You can use ghee instead of oil.

Hacks
1. Use cold chicken mince: Chilled mince holds shape better and makes binding easier when forming kebabs.
2. Squeeze out onion moisture: Grate the onion and press out excess water to avoid soggy kebabs and help them stay firm.
3. Add a binder if needed: If the mixture feels too loose, mix in a little roasted gram flour (besan) or breadcrumbs for better texture.
4. Shape and chill: After shaping the kebabs, refrigerate them for 15–20 minutes to firm up and prevent breaking while frying.
5. Cook on medium heat: Shallow fry on medium heat so the kebabs cook evenly inside without burning the outside.
6. Use non-stick pan: It reduces the need for extra oil and helps flip kebabs easily without sticking or breaking.
7. Double the batch: These kebabs freeze well, make extra, freeze flat, and reheat for a quick snack anytime.

Chicken Mince Kebab (Step by Step Pictures)
Expert tips
1. Use fresh chicken mince: Freshly ground chicken gives better texture and flavor than frozen mince. You can blend boneless chicken at home for best results.
2. Saute the masala first: Cooking the onion, ginger-garlic, and spices before mixing with the mince enhances flavor and prevents raw taste in the kebabs.
3. Chill before shaping: Let the marinated mix rest in the fridge for at least 30 minutes. This firms it up and makes shaping easier.
4. Wet your hands: Dampen your hands with water or oil before shaping the kebabs to avoid sticking.
5. Don’t overcrowd the pan: Fry in batches so each kebab cooks evenly and gets a nice golden crust.
6. Medium heat is key: Too high heat will brown the outside quickly while leaving the inside raw. Medium heat ensures even cooking.
7. Test a small piece first: Fry a small portion to check for seasoning and adjust salt or spice before shaping the rest.
8. Make it ahead: These kebabs can be shaped and refrigerated or even frozen. Just thaw slightly before frying for a quick snack or meal.
Variations
Chicken Kebab Recipe: A classic favorite, chicken kebabs are made by marinating chunks of chicken in spices and grilling or pan-frying until juicy and charred. They’re simple, delicious, and perfect for any meal or gathering.
Seekh Kebab Recipe: Originating from Mughlai cuisine, seekh kebabs are made with spiced minced meat molded onto skewers and grilled or roasted. They’re smoky, flavorful, and great as appetizers or wraps.
Murgh Malai Kebab Recipe: This creamy, melt-in-the-mouth kebab features chicken marinated in cream, cheese, and mild spices. It’s grilled to perfection and is ideal for those who love rich, subtle flavors.
Spicy Chicken Skewer Recipe: These skewers are packed with bold spices and grilled or oven-roasted for a smoky finish. A perfect party snack or main dish, they’re fiery, fun, and easy to make.
Oven Fried Chicken Recipe: A healthier take on classic fried chicken, this version uses an oven for crispiness without deep frying. It’s crunchy outside, juicy inside, and great for guilt-free indulgence.
FAQ
1. Can I use store-bought chicken mince?
Yes, you can use store-bought mince, but fresh homemade mince from boneless chicken usually gives better flavor and texture.
2. How do I prevent the kebabs from falling apart?
Make sure to chill the mixture before shaping, don’t add too much moisture, and cook on medium heat to let the kebabs set properly.
3. Can I bake or air-fry these kebabs instead of frying?
Absolutely! You can bake them at 180°C (350°F) for about 20–25 minutes or air-fry them for a healthier version, flipping once halfway.
4. Can I make this mixture ahead of time?
Yes, you can prepare the mix and refrigerate it for up to 24 hours or freeze it for later use. Just thaw before shaping and cooking.
5. What can I serve these kebabs with?
They go great with green chutney, onion rings, lemon wedges, naan, or even as a filling in wraps and sandwiches.
6. Can I add breadcrumbs or egg to the mixture?
You can add breadcrumbs if the mixture feels too wet. An egg can help bind, but usually isn’t needed if the mix is well-balanced.
7. Are these kebabs spicy?
They have a moderate level of spice. You can adjust the chili powder and green chillies to make them milder or spicier as per your preference.
More Kebab Recipes
📖 Recipe Card
Chicken Mince Kebab Recipe (Chicken Kabab)
Equipment
- Cooking pot
- Skillet
Ingredients
- 300 grams Minced Chicken take boneless chicken in a blender and blend it
- 1 large Onion peeled and grated
- 1 no Green Chillies chopped finely
- 1 tbsp Ginger Garlic Paste
- 2 tsp Red Chilli Powder
- ½ tsp Black Pepper Powder
- 2 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 2 tsp Garam Masala Powder
- Salt to taste
- 3 tbsp Coriander Leaves finely chopped
- 2 tsp Lemon Juice
- 1+3 tbsp Vegetable Oil or Ghee
Instructions
- Heat 1 tbsp oil in a pan, add in onions, green chillies and salt. Cook till light brown. Add in ginger garlic paste and saute for a min. Now add in all spice powders and mix well. Add in coriander leaves and mix well.
- Pour this masala into minced chicken and mix really well.Add in lemon juice and mix. Cover and let this marinate for 30 mins.
- Wet your hands, take small portion from the mix and shape into balls or log.
- Heat oil for shallow frying.Pan fry it in hot oil till golden. Strain and serve hot.
Nutrition
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swapna
Aarthi, I vl not hav chicken, can I try this in paneer or some other ingredients instead of chicken..
Aarthi
@swapnaYou can try this will paneer or soya chunks.
aarthi dhanraj
Can we use mutton thats kotthu kari we get frm local vendors? Will it suit this recipe arts?
Aarthi
@aarthi dhanrajYes u can use
Anonymous
Is it not necessary to cook the minced chkn bfr hand
Anonymous
Wow,sweet
Anonymous
Sweet sweet,yummy!
Aarthi
@Anonymousno need.
priyanka p
i have tried cutlet it was so awsme thank u so much fr this recepie
priyanka p
i have tried cutlet it was so awsme thank u so much fr this recepie
nadya khan
Wondering do we need anything to bind or coat cutlets before frying like eggs or breadcrumbs.thank you
Aarthi
@nadya khanno need to coat it in anything
Anonymous
Hi AARTI, can we make this with mutton mince? If yes then shud we cook the mince before or not required?
Anonymous
Plzzz tell me what is china gress iam from afghanistan i dnt know by name of china gress thanks
Aarthi
@Anonymousit is also called as agar agar
Aarthi
@AnonymousYes u can make it with mutton mince..Dont need to cook it before
MALLAHA
How to mince chicken 🍗
Aarthi
@MALLAHAput boneless chicken in a blender and puree
Anonymous
I made this for lunch today, and it was spot on! Thank you for sharing such a good recipe.
Anonymous
May god bless u arthi
Anonymous
I made this today with ground turkey and it was phenomenal
Definitely adding this recipe to a monthly rotation
nisha
Hi aarthi your recipes are awesome .Can I try this in boiled and mashed sena kilangu..
Aarthi
@nishayes u can make this..
Anonymous
Will the minced chicken get cooked well? Since it s raw while adding
Aarthi
@Anonymousyes it will be cooked. cook it on a low heat
gitanjali rajadhyaksha
I tried the cutlets today and they were really tasty. My son and husband really enjoyed them. Thanks for the recipe!!!
Dhanusree
Can we make them instead of frying? Will there be a difference in taste if we bake?
Anam Khan
hi we are not adding any binding agent dn how can we fry it.. d kababs will broke off
Mohini
Hi Aarthi, tryd the kebab...great recipe, kids loved it. Md some veg mayo to hv wth it. Thks!
Just wntd to mention Aarthi, loved ur blog vry much,appreciate the hard work u hv put to categorise the different recipe, which makes it easy to find the recipe u want. Thks once again,keep up the good work.
plasterer bristol
Wow these look soo good. Bet they taste amazing. Thanks for sharing this recipe.
Simon
Beaula Fernando
Hey Arthur, tried it. It was super easy n super tasty... my daughter loved it... thanx
Rakshita Verma
Tried it with mince chicken over low heat. My husband and daughter loved it. So did I. Thanx for this simple and easy recipe.
m.jasira parveen
Nattu kozhi la try panlam ah
Aarthi
Yes u can use
Anu
Can we grill this instead of frying?
Aarthi
Yes ofcourse you can
Divya
Hi Aarthi, I am a big fan of you. all your recipes turn out so tasty. Can i freeze them & fry like the way you have shown the nuggets recipe?
Aarthi
yes you can freeze these. They freeze well.