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.

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. 

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.

Soya Chunks Cutlet
Aloo Tikki
Beetroot Cutlet
Vegetable Cutlet
Fish Cutlet
Murg Malai Kebab
Reshmi Kebab

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.

- 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.

- 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.

- adds depth and a warm, pungent aroma essential to kebab flavor.

- like chilli, pepper, cumin, garam masala and coriander powder is used.

cuts through the richness with a bright, zesty touch.

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.

1. Chilled mince holds shape better and makes binding easier when forming kebabs.

2. Grate the onion and press out excess water to avoid soggy kebabs and help them stay firm.

3. If the mixture feels too loose, mix in a little roasted gram flour (besan) or breadcrumbs for better texture.

4. After shaping the kebabs, refrigerate them for 15–20 minutes to firm up and prevent breaking while frying.

5. Shallow fry on medium heat so the kebabs cook evenly inside without burning the outside.

6. It reduces the need for extra oil and helps flip kebabs easily without sticking or breaking.

7. These kebabs freeze well, make extra, freeze flat, and reheat for a quick snack anytime.

1. Freshly ground chicken gives better texture and flavor than frozen mince. You can blend boneless chicken at home for best results.

2. Cooking the onion, ginger-garlic, and spices before mixing with the mince enhances flavor and prevents raw taste in the kebabs.

3. Let the marinated mix rest in the fridge for at least 30 minutes. This firms it up and makes shaping easier.

4. Dampen your hands with water or oil before shaping the kebabs to avoid sticking.

5. Fry in batches so each kebab cooks evenly and gets a nice golden crust.

6. Too high heat will brown the outside quickly while leaving the inside raw. Medium heat ensures even cooking.

7. Fry a small portion to check for seasoning and adjust salt or spice before shaping the rest.

8. These kebabs can be shaped and refrigerated or even frozen. Just thaw slightly before frying for a quick snack or meal.

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.

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.

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.

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.

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.

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.

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.

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