How to make Chicken Kathi Kebab - SK Khzana -

Boneless chicken marinated, skewered on wooden skewers and grilled

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken leg, boneless,

Cuisine : Indian

Course : Snacks and Starters

Chicken Kathi Kebab - SK Khzana

Chicken Kathi Kebab - SK Khzana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Kathi Kebab - SK Khzana Recipe

  • Chicken leg, boneless cut into thick strips 400 grams

  • Ginger garlic paste 1 1/2 tablespoons

  • A pinch of nutmeg powder

  • Green cardamom powder 1 teaspoon

  • Mace powder 1/2 teaspoon

  • Garam masala 1 1/2 teaspoons

  • Yogurt 3/4 cup

  • Fried onions 3/4 cup

  • Salt to taste

  • A few fresh mint leaves

  • Lemon 1/2

  • Mustard oil 2 tablespoons

  • Hot charcoal 4-5 pieces

  • Cloves 4-5

  • Ghee 2 teaspoons

  • Oil to grill

  • Salad to serve

  • Lemon wedges to serve

  • Green chutney to serve


Step 1

Take chicken strips in a large bowl, add ginger-garlic paste, nutmeg powder, green cardamom powder, mace powder, Tata Sampann Garam Masala and yogurt.

Step 2

Put fried onions in a grinder jar and grind into a coarse mixture. Add this to the chicken mixture and mix everything well.

Step 3

Add salt. Squeeze the juice of ½ lemon. Chop a few mint leaves and add and mix everything again till well combined. Add mustard oil and mix well.

Step 4

Make a well in the centre of the chicken mixture. Take burning charcoal pieces in a small stainless steel bowl and place it in the well. Keep cloves over the coal and drizzle ghee and cover to let the smoky flavour infuse for 2-3 minutes.

Step 5

Remove the bowl with charcoal and keep the chicken in the refrigerator to marinate for 20-25 minutes.

Step 6

Thread the chicken pieces onto skewers.

Step 7

Heat a non-stick grill pan and drizzle oil on it. Place chicken skewers, a few at a time, on it and grill on high heat for 1-2 minutes on each side. Reduce heat and cook till the chicken is 8-10 minutes or till cooked completely from all sides. Similarly cook all the chicken strips.

Step 8

Keep a steel bowl with burning coal pieces on a plate, drizzle some oil on it and cover it with a bamboo steamer top. Place the chicken skewers on it and serve hot with salad, lemon wedges and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.