Harabhara Chicken Kebab

Mr. Parveez hails from Bangalore / Bengaluru. Now, if you ever want to eat good non vegetarian food in Bangalore, the right place is a Muslim wedding. There is no restaurant that can cook that much variety and that too with so much flavor.

I tried these Harabhara kebabs first time on our Valima, the after wedding party which is a celebration from your in laws and is as grand as the wedding. So, we were served with at least 25 varieties of foods that comprised of lip smacking Biryani, yummilicious curries, delicious sides and breads, awesome sweets and scrumptious kebabs and these kebabs were one of them. It was love at first sight and since then, my Father in law [God bless his soul] made sure these were always part of the menu for all the family weddings or parties.

Now, as much as I loved these kebabs, I could never get my hands on the recipe. The caterer was always sweet enough to say “Bhabhiji, we will cook it for you whenever you desire them”, which indirectly means “We ain’t sharing it, its our own”.

Eating these awesome kebabs every trip to India, I had to come up with my version of it. I tried and these are very close to the actual dish. They are pretty easy to make therefore, if you happen to be a new cook, this is an awesome recipe to impress your family or guests. If you make it with boneless chicken, these could make great filling for rolls too.

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Harabhara Chicken Kebab

Chicken cooked with green paste and spices.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

5 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 TBLSP Ginger garlic paste
• 1 Lb Chicken [with bones] cut to small pieces
• 3 TBLSP Pudina Chutney Recipe in chutney and sauce
• 3 TBLSP Coriander Chutney Recipe in chutney and sauce
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Salt
• 1/2 tsp black pepper powder
• 4 TBLSP Lemon juice
• 3 TBLSP olive oil

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 5 minutes Servings people MetricUS Imperial Ingredients 3 TBLSP Ginger garlic paste 1 Lb Chicken [with bones] cut to small pieces 3 TBLSP Pudina Chutney Recipe in chutney and sauce 3 TBLSP Coriander Chutney Recipe in chutney and sauce 1/2 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp Salt 1/2 tsp black pepper powder 4 TBLSP Lemon juice 3 TBLSP olive oil

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Instructions

1. Add oil to a pan and add ginger garlic paste. Saute for 2 mins till the raw smell goes away.

   
2. Add chicken pieces to the pan along with pudina chutney and coriander chutney. Mix everything well. Cook for 5 mins.

   
3. Add salt, turmeric powder and red chili powder. Cook on low to medium flame for 5 mins.

   
4. Add 1/2 cup water and black pepper powder and keep cooking till chicken is cooked and water dries up.

   
5. Serve as an appetizer or as a side dish with daal chawal.