Achari Chicken Chana Kabab

A new make and frezze Achari Chicken Chana Kabab recipe for you. #HappyCookingToYou #FoodFusion

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  • Tamatar (Tomato) 1 medium
  • Water as required
  • Chanay (Chickpeas) soaked & boiled 2 Cups
  • Boneless chicken boiled 150g
  • Chickpea water 1-2 tbs if required
  • Pyaz (Onion) finely chopped 1 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Hari mirch (Green chilli) finely chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Lemon juice 3 tbs
  • Namak (Salt) 1 tsp or to taste
  • Sabut dhania (Coriander seeds) crushed 1 tbs
  • Lal mirch (Red chilli) crushed ½ tbs
  • Kalonji (Nigella seeds) crushed 1 & ½ tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tbs or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Garam masala powder ½ tsp
  • Saunf (Fennel seeds) crushed 1 tsp
  • Anda (Egg) 1
  • Cooking oil 2-3 tbs


Make cuts on tomato with the help of knife.

In a pot,add tomato,water & bring it to boil,cover & blanch on low flame for 2-3 minutes.

Turn off the flame,remove skin & set aside.

In a chopper,add chickpeas,chicken,blanched tomato & chop well.

Gradually add chickpea water (if required) and chop until well combined.

Take out in a bowl,add onion,ginger garlic paste,green chilli,fresh coriander,lemon juice,salt,coriander seeds,red chilli crushed,nigella seeds,cumin seeds,red chilli powder,turmeric powder,garam masala powder,fennel seeds,egg & mix well.

Grease hands with oil,take small quantity (60g) & make kabab of equal sizes (makes 19-20).

Can be stored in freezer for up to 2 weeks.

In frying pan,heat cooking oil & fry kababs on medium low flame from both sides until golden brown.

Recipe By: Kanwal Mohsin

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