How to make Murgh Karela Kabab -

There is no karela in this chicken kabab, it is only shaped like one.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Mutton mince (keema) (मटन का कीमा)

Cuisine : Indian

Course : Snacks and Starters

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Murgh Karela Kabab

Murgh Karela Kabab Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Karela Kabab Recipe

  • Boneless chicken breasts 2

  • Mutton mince (keema) 250 grams

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Juice of 1 lemon

  • Butter 1 tablespoon

  • Oil 2 tablespoons

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 3-4 cloves

  • Green chillies finely chopped 4

  • Almonds finely chopped 1 teaspoon

  • Pistachios finely chopped 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Kasoori methi powder 1 teaspoon

  • Mint leaves 1 teaspoon

  • Gram flour (besan) 1 1/2 tablespoons

  • Fresh coriander leaves 1/2 cup

  • Hung yogurt 2 tablespoons

  • Mustard oil 2 tablespoons

  • Chaat masala 1/4 tablespoons


Step 1

Preheat the oven at 250°C. Slit and flatten chicken breasts with the handle of a knife. Place them on a plate and sprinkle some salt. Apply ginger-garlic paste and lemon juice on both the sides.

Step 2

Heat butter and 1 tsp oil in a non stick pan. Add ginger, garlic and half the green chillies and sauté for a minute. Add almonds, pistachios and minced mutton and sauté for a minute. Add red chilli powder, ½ tsp garam masala powder, ½ tsp kasoori methi po

Step 3

Transfer the mince mixture into bowl. Finely chop the mint leaves and add.Spread the mince mixture on the chicken breasts and roll them in the shape of a bitter gourd (karela). Heat 2 tbsps oil in a non stick pan. Add gram flour and sauté on a low heat fo

Step 4

Roughly chop coriander leaves, mint leaves and add along with the remaining green chillies. Switch off the heat and stir for a minute. Transfer this mixture into a mixer jar. Add hung yogurt, mustard oil and grind into a paste.

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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.