Hara Bhara Chicken Kebab

Spicy chicken mince ensconced in a green potato-spinach-green peas covering to make the most delicious kebabs This is a Sanjeev Kapoor exclusive recipe.

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Hara Bhara Chicken Kebab

Main Ingredients Chicken mince, Oil
Cuisine Indian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Hara Bhara Chicken Kebab

  • 1 cup Chicken mince
  • 2 tablespo to deep fry Oil
  • 1 tablespoon Garlic chopped
  • 1 tablespoon Ginger chopped
  • 2 Green chillies chopped
  • 1 Medium onion chopped
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 4 tablespoons Fresh coriander leaves chopped
  • 4 Medium potatoes boiled, peeled and mashed
  • 1/4 cup Spinach blanched and chopped
  • 2 tablespoons Green peas boiled and crushed
  • 1/2 teaspoon Chaat masala
  • 3-4 tablespoons Cornflour
  • to serve Onion rings
  • to serve Lemon wedges
  • to garnish Fresh coriander sprig
  • to serve Green chutney


  1. Heat 2 tbsps oil in a non-stick pan, add garlic, ginger, green chillies and onion, mix and sauté till onion becomes translucent. Add chicken mince and mix well. Add red chilli powder, coriander powder, cumin powder, turmeric powder and salt and mix well. Cook till the chicken is cooked completely and the mixture is dry.
  2. Add 2 tbsps coriander leave mix well and cook for a minute. Set aside for cool down.
  3. Heat sufficient oil in a kadai.
  4. Take mashed potatoes in a bowl, add spinach, remaining coriander leaves, green peas, salt, chaat masala and cornflour and mix well.
  5. Divide the potato mixture into equal portions. Grease your palms with oil, take each portion of potato mixture and shape into a katori, place some chicken mince mixture in the centre, bring the edges together and pinch to seal. Shape them round kebabs.
  6. Coat the kebabs with cornflour, slide into hot oil and deep-fry till golden brown. Drain on absorbed paper.
  7. Arrange them on a serving plate, and serve hot with onion rings, lemon wedges and green chutney.