Thursday, 15 September 2011

Chicken Dam Kabab

Recipe courtesy, My chachi :)
I first had these kababs at a dinner party at my chachi's house. They are different than your everyday kababs because of the ingredients that are used. You can just fry them or you can give dam as well. I gave dam of tomatoes because doing this keeps the kababs hot till u serve them.

So, For these kababs you'll need :
Chicken mince : 1/2 kg
Almond paste : 1 tbsp
Dessicated Coconut : 1 tbsp
Salt : to taste
Red chili flakes : to taste
Zeera powder : 1 tsp
Coriander seed (crushed) : 1 1/2 tsp
All spice : 1/2 tsp
White pepper : 1 tsp
Chinese salt : 1 1/2 tsp
Green chili paste : to taste ( i used 2 tbsp)
Garlic paste : 1 tsp
Ghee : 2 tbsp (i used 1 tbsp mustard oil and 1 tbsp ghee)
Yogurt : 4 tbsp
Cream or Milk : 4 tbsp ( I used cream)

Method :

To the chicken add all the ingredients...

...including ghee, yogurt and cream/milk.

Mix everything together.

Make Kababs and shallow fry. Being careful not to overcook them, as chicken tends to get dry.
I fried not more than minute on each side. Just trust your judgement on this.

You can eat them as is it if you are serving them immediately.

Or you can do what i did.
As i made the kababs 30 minutes before dinner, i decided to put them on dam.

Add a little oil in a pan, straight away add 2 tomatoes sliced, 3-4 green chilies, salt and red chili flakes to taste. I used small amount of these ingredients, as i didnt want any gravy, just wanted to keep the kababs warm.
Put this on very low flame.

Place the kababs in the pan with tomatoes. Cover and let cook on low flame. 
Shake the pan to stir, Do not use a spoon, as the kababs can break.

Place a heated coal on a piece of bread, add a drop of oil on top of it and cover.

Dish out and serve !


Tip : These kababs work really well in a thick gravy as well, You can make a regular gravy with onions, tomatoes, chilies and spices.

You can comment for any query. Any feedback would be highly appreciated. I'd love to hear from you all.
<3 Peace out!


  1. Hi!gr8 blog. Love your non-veg dishes!

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  2. @MuktaThank u so much !! :)
    and thank u for visiting and following !:)

  3. Sounds fab. I'm always game for a new chicken kebab. Bookmarking these. Maybe they'll do well as koftas in a gravy too?

  4. @Deeba PABhi !!
    Sure they'd be great as koftas !

  5. can i use mutton mince?

  6. Excellent Article,Make the mixture of salt, red chili powder, garam masala powder, green chili, coriander, ginger garlic paste and chopped beef and roll into seekh kabab shape. Than fry these rolls in cooking oil till they get light brown. Well brown the onion in cooking oil than add tomato and ginger garlic paste in it. Add salt, red chili powder, coriander powder and turmeric powder and continue frying. Than put kababs in it and cook on light flame for five minutes. Than steam with coal. Serve after adding garam masala powder , coriander, green chili and ginger. Thank you for sharing your article about Chicken Dam Kabab.
    If You interested to know more information please visit

  7. Bar-B-Q is one of the top Pakistani Recipes and it has a very vast variety in it. Chicken Dum Kabab are also very popular here.

  8. fantástica receta, la he puesto en mi Pinterest en recetas pendientes .Te contaré cuando lo haga. Una curiosidad, esta receta es pakistaní ?Increíblemente buena. Saludos

  9. What is all spice is it garam masala

  10. This is yummy ! Perfect food while I am playing arcade games . What do you think ?


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  13. Thankyou for sharing your family recipe!The kababs look really juicy and yum!Will surely try it!Please share more kabab and other traditional recipes!I sound so greedy.....sorry but I just love your cuisine!

  14. Just bumped accidentally to your site and thoroughly enjoyed your recipes. Do share your authentic and family recipes here. This way not only we the readers will be benefiting but you will also have it saved in your archives. All the best wishes in your writings and to you in life as whole

  15. i love reading this article so beautiful!!great job!