Chicken Hara Bhara Kabab Recipe In Hindi

Hara bhara kabab are popular North Indian snack patties made with plenty of leafy greens and vegetables like spinach, coriander leaves, green peas, potatoes and spices. The name hara bhara kabab means kababs filled with greens. True to its name, these veg kababs are filled with a good dose of healthy and nutritious greens.

Like many other appetizers, Hara bhara kabab are popular in the restaurants serving North Indian food. These are super-duper delicious with a damn good smoky flavor since they are grilled in tandoor, a clay oven.

My easy recipe will help you make the best hara bhaara kababs at home, better than what you may get in a lot of restaurants. The only thing you will miss is the smoky flavor as we are not making this on fire or smoking them.

If you have kids who love burgers, then they may like these hara bhara kabab as patties in veg burger. I spread some hung curd inside the burger. But you can also use some tomato ketchup or eggless mayo.

Hara bhara kabab translates to kababs that are loaded with greens. So these are made with lots of spinach, green peas, coriander leaves and potatoes. Here are some variations I often make to the recipe

I make two recipes of urs today,Harabhara kabab and tawa pulao ,both came out delicious. Yes it both takes hard work but result is tasteful. So I m very very satisfied and thank u so much to share these recipes. Love u

6. Next grill the chicken kebab for 15 to 20 mins and flip them. Grill for another 10 to 15 mins. The last 5 mins I prefer to move the tray to the top rack. At this stage you can also brush the kababs with little butter or oil. I have not done it.

I wanted the try this recipe but needed a clarification. How is the kebabs recipe different from Chicken tikka recipe? Is it just the masalas used or the type of chicken used for this 2 is also different (like thighs or breast pieces)?

Hi Priya,You are welcome. Glad to know! Next time try brushing the kebabs with the leftover marinade after 15 minutes of grilling. After taking them off the oven brush them with oil or butter. Hope you are using the thigh part and not breast. Usually chicken breast is more prone to dry out if overcooked even for 2 minutes. Hope this helps. Thanks for rating the recipe.

Just made thes now, doubled the amounts because my sons brought friends home. Everybody loved them. Served with mint ratai, fruit rice and kashcumbar salad. The best chicken kebabs ever was the vote all round. Will follow your recipes from now on. Thank you again for starting this blog. You will gain so many supporters

hi swasthi, i had tried your tandoori chicken recipe and it came out just like a restaurant one, thanks a ton as i had tried over 10 different recipes before yours but never satisfied. hit tandoori chicken recipe led me to try reshmi kababs and they were hit too!! so thought of trying this but have one query, in tandoori you recommend mustard oil and in this olive???

Hi Nehal,Thanks for trying.Glad you liked them. The recipe of tandoori chicken and chicken kabab are almost the same except for the kasuri methi and the oil used. The use of olive oil lends a different flavor. Most non-Indians do not have mustard oil so olive oil is what I have tried this recipe with. But you can replace the olive oil with mustard oil. Thanks again.

So, to cheer us up, we decided to make some chicken kebab with lots of herbs and called it Hara Bhara Chicken. 'Hara' in hindi means the color Green and 'Bhara' means whole-sum ? He usually prefers to grill it and that is the kind of cooking he enjoys :), but I wanted to make it easy. So, we baked it and then broiled it. It was cooked to perfection.. every bite was juicy and savory. Also, I made a very easy and simple dip with some yogurt and mint.

Hara Bhara Chicken Kebab Kankana Saxena Print Recipe Pin RecipeIngredients 1 lb chicken breast2 cup baby spinach1 cup fennel leaves½ cup basil leaves½ cup mint leaves (extra 1 cup for the dip)4 cloves garlic1 tbs chilly powder1 cup plain yogurt (extra 2 cups for the dip)salt and pepperoilInstructions Using a food processor, grind the spinach, fennel, basil, mint and garlic to a fine pasteMix the yogurt and chilly powder with some salt and pepper to the herb pasteIn a bowl, add the chicken and season it with some salt.Rub the mixture on the chicken properly and drizzle some oil.Cover it and let it marinate for few hours.In a baking sheet, put an aluminum foil and place the chickens and then, bake it for 20 mins at 400 FFlip the chicken to the other side and let it bake for another 15 minutes.Switch off the baking and turn on the broil.Shift the baking pan to the top rack and let it broil for 5 minutes on each side.Let the chicken rest for 5 minutes before you serve it. Cover it with the aluminum foil when you are resting the chicken.Note: To find out if the chicken in cooked, cut it slightly and if you see clear juice flowing, the chicken is cooked.NutritionServing: 1ServingsYogurt Dip : Using a food processor, grind 1 cup mint to fine paste and then, mix it with 2 cups plain yogurt. Add ½ tbs cumin powder and ¼ tbs sugar and mix them properly

The green chicken kebabs | Chicken kababs are tender and super flavorful. Make the marinade with ground herbs, spices, and yogurt and you will have one of the best kebab recipes. This is similar to the Hara bhara chicken kabab.

These kababs are flavorful, moist, quick to put together, and so would be an excellent option for your next get-together or Super Bowl party. Remove the chicken from the skewers onto a serving plate and place a toothpick on each for a bite-size appetizer.

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shami kabab recipe | shami kebab recipe | how to make veg shami kebab with detailed photo and video recipe. a popular and healthy snack or appetiser made from black ground chickpeas and other spices. it is also popularly prepared with minced meat especially with chicken or lamb meat and hugely popular within the muslim community. it is a very common dish prepared as iftar recipes during the holy month of ramadan.

as i mentioned previously, shami kabab recipe can be prepared in myriad ways with several ingredients. this recipe is mainly prepared with vegetarian ingredients for the non-meat eaters. but the most popular is still with the meat, especially with the chicken meat. having said that, the meat-based kebab still uses the black chickpeas and the egg yolk to bind the meat and finally to shape it. contrary to this recipe, i have used all the vegetarian alternative with only black ground chickpeas. also, as an alternative to egg yolk, i have used besan / gram flour which helps to bind while frying. thus making an ideal shami kebab vegetarian alternative.

furthermore, i would like to add some tips and recommendations while preparing shami kabab recipe. firstly, the recipe is commonly prepared with black ground chickpeas however you can use other alternatives too. for example, you can use chana dal, white chickpeas (similar to falafel recipe) which should make evenly good. secondly, i have pan fried these kebabs yielding crisp and golden brown colored kebabs. but it can also be deep fried or shallow fried for the healthier option. lastly, the outer coating is not necessary, as chickpea gives a crunchy texture. but you can also use bread crumbs, crushed oats, bread slices or rusk powder for a more crunchy bite.

finally i would like to highlight my other snacks recipes collection with this post of shami kabab recipe. it includes recipes like, dahi ke kabab, hara bhara kabab, veg cutlet, poha cutlet, veg seekh kabab, potato fingers, aloo cutlet, rava cutlet, aloo tikki, dahi ke sholay and paneer bread roll. further, do visit my other related recipes collection like,

Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.[1][2] The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Kabab koobideh (کباب کوبیده) it kūbide (کوبیده) is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions.

Sosatie (plural sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers.[56] The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

hara bhara kabab recipe | veg hara bhara kabab | veg kabab recipe with detailed photo and video recipe. basically a vegetarian kebab recipe prepared with fresh vegetables and leafy vegetables. an easy alternative for all kebab lovers but are vegetarian or practice vegetarianism. it is prepared with green vegetables and leafy vegetables which gives a green colour to this kebab recipe and also the name.

kebab recipe has always been my favourite starter recipe and especially veg hara bhara kabab recipe as it is filled with vegetables. whenever we plan for outdoor dining, kebab is always on the order menu. i typically prefer tandoor oven grilled kebab recipe, however i do not have tandoor oven hence i have opted for deep frying. it can also be pan fried, baked or shallow fried, but trust me deep frying is much better with the taste. in addition to fresh vegetables, i have even added crumbled paneer. this helps to bind all the vegetables and obviously adds a great taste to kebab. 2b1af7f3a8