Chicken Irani Kabab is a soft, juicy, and aromatic grilled kebab made with tender chicken mince and a creamy yogurt marinade. The blend of warm spices, ginger, garlic, and fresh green chili creates a mildly spiced yet flavorful dish. These kababs are known for their delicate texture and smoky aroma, especially when finished with a charcoal smoke. Perfect for family dinners, barbecues, or festive meals, this recipe delivers restaurant-style kababs using simple ingredients.
Why You’ll Love This Recipe
Soft and juicy texture thanks to the yogurt marinade
Mildly spiced and aromatic, suitable for most taste preferences
Simple pantry ingredients with rich flavor
Can be grilled, baked, or cooked on a pan
Perfect for gatherings, barbecues, or weeknight dinners
The optional charcoal smoke gives authentic restaurant-style aroma
High in protein and satisfying
Easy to prepare ahead of time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g chicken mince
120 g thick yogurt
1 tablespoon ginger garlic paste
2 green chilies, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons cornflour
2 tablespoons fresh coriander leaves, finely chopped
1 tablespoon cooking oil or melted butter for brushing
For charcoal smoking (optional)
1 small piece charcoal
1 teaspoon oil or ghee
Directions
In a large mixing bowl, add the chicken mince and thick yogurt. Mix gently until well combined.
Add the ginger garlic paste, chopped green chilies, ground cumin, ground coriander, paprika, salt, and black pepper. Mix thoroughly so the spices are evenly distributed.
Add lemon juice, cornflour, and chopped fresh coriander leaves. Mix again until the mixture becomes slightly sticky and well combined.
Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate for up to 2 hours.
Lightly oil your hands and shape the chicken mixture onto skewers to form long kababs. If you don’t have skewers, shape them into oval patties.
Preheat a grill pan, barbecue grill, or skillet over medium heat.
Cook the kababs for about 10–12 minutes, turning occasionally so they cook evenly on all sides. Brush lightly with oil or melted butter during cooking.
Optional charcoal smoke method: Heat a small piece of charcoal until red hot. Place it in a small metal bowl or foil cup in the center of the cooked kababs. Pour 1 teaspoon oil over the charcoal and quickly cover the pan with a lid. Let the smoke infuse for about 3–5 minutes.
Spicy version
Add ½ teaspoon red chili powder or extra green chilies for more heat.
Herb kababs
Add 2 tablespoons finely chopped mint leaves for a fresh herbal flavor.
Cheese stuffed kababs
Insert small cubes of mozzarella or mild cheese inside each kabab before cooking.
Oven baked kababs
Place shaped kababs on a lined baking tray and bake at 200°C for about 15–18 minutes, turning halfway through.
Skillet kababs
Shape into small patties and cook in a lightly oiled skillet for a quick stovetop version.
Storage/Reheating
Refrigeration
Store leftover kababs in an airtight container in the refrigerator for up to 3 days.
Freezing
Place uncooked shaped kababs on a tray and freeze until firm. Transfer to a freezer bag and store for up to 2 months.
Reheating
Reheat in a skillet over medium heat for about 5 minutes, turning occasionally. You can also warm them in an oven at 180°C for about 8 minutes.
FAQs
What makes Chicken Irani Kabab soft?
The combination of chicken mince, thick yogurt, and cornflour helps keep the kababs tender and juicy while preventing them from drying out.
Can I make these kababs without skewers?
Yes, you can shape them into oval patties and cook them in a pan or grill.
What type of chicken mince should I use?
Use fresh chicken mince with a little natural fat for the best flavor and moisture.
Can I cook these kababs in the oven?
Yes, bake them at 200°C for about 15–18 minutes, turning once halfway through.
How long should I marinate the kababs?
At least 30 minutes is recommended, but up to 2 hours will enhance the flavor even more.
Is the charcoal smoke necessary?
No, it is optional. However, it adds a traditional smoky aroma similar to restaurant-style kababs.
Can I prepare the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking.
What can I serve with Chicken Irani Kabab?
They pair well with flatbread, rice, salad, and yogurt-based sauces.
Can I freeze cooked kababs?
Yes, cooked kababs can be frozen in an airtight container for up to 2 months.
Why are my kababs falling apart?
This can happen if the mixture is too wet. Adding cornflour helps bind the ingredients and keep the kababs firm.
Conclusion
Chicken Irani Kabab is a flavorful and aromatic dish that delivers juicy, tender kababs with minimal effort. With its creamy yogurt marinade and balanced spices, it creates a delicious meal suitable for both casual dinners and special gatherings. Whether grilled, pan-cooked, or baked, these kababs are guaranteed to impress with their soft texture and rich taste.
Soft, juicy Chicken Irani Kababs made with minced chicken, creamy yogurt marinade, and aromatic spices, grilled until tender and optionally infused with smoky charcoal flavor.
