How can I tell if my pan is ready using the hand test?

While preheating your pan on medium heat for at least 7 to 8 minutes, hold your palm about 3 to 4 inches above the grill surface.Hot & Ready: If you feel enough heat to pull your hand away due to discomfort after 2 to 4 seconds, the pan is ready.Too Hot: If you must pull your hand away after only 1 to 2 seconds, the pan is too hot. This can lead to bitter, burnt (black) grill marks before the chicken is cooked through.Too Cool: If you can hold your hand there for more than 5 seconds, the pan needs more time to preheat; otherwise, your meat will steam instead of browning.

Less Prep Time -15 Mins Pan Grilled Chicken Patty Kebab

Name: Less Prep Time -15 Mins Pan Grilled Chicken Patty Kebab
Cuisine: Indian
Ingredients: 300 grams Boneless chicken leg(thigh/drumstick) coarsely minced; 15 grams (1 tbsp) Crispy fried onion; 20 grams (11/2 tbsp) Toasted breadcrumbs; 1 tsp ( 3 small size cloves) Finely chopped garlic; 25ml (approx. half egg) Beaten Egg; ½ tsp Garam masala powder; ½ tsp Zeera powder; ½ tsp Chili powder; 2 tsp Finely chopped green chili; ½ tbsp (half medium size) Lime juice; 1 heaped tbsp Finely chopped Coriander leaves; ¾ tsp approx. Salt; 1 tbsp Ghee

by Viruthiga Veni

Less Prep Time -15 Mins Pan Grilled Chicken Patty Kebab - Indian recipe showing finished dish ready to serve

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These pan-grilled chicken pattty kebabs will be tender and juicy on the inside, with dark brown grill marks on the outside.
Variations:

For traditional way, try this Perfect Pan-Grilled Chicken patty Kebab – Restaurant Style at Home
For a health-conscious persons, try this low calorie pan grilled chicken patty kebab.

Less Prep Time -15 Mins Pan Grilled Chicken Patty Kebab - close up view of finished dish plated and garnished

Ingredients

Boneless chicken leg(thigh/drumstick) coarsely minced – 300 grams

Crispy fried onion – 15 grams (1 tbsp)

Toasted breadcrumbs – 20 grams (11/2 tbsp)

Finely chopped garlic – 1 tsp ( 3 small size cloves)

Beaten Egg – 25ml (approx. half egg)

Garam masala powder – ½ tsp

Zeera powder – ½ tsp

Chili powder – ½ tsp

Finely chopped green chili – 2 tsp

Lime juice – ½ tbsp (half medium size)

Finely chopped Coriander leaves – 1 heaped tbsp

Salt – ¾ tsp approx.

Ghee – 1 tbsp

Ingredients for Less Prep Time -15 Mins Pan Grilled Chicken Patty Kebab including Boneless chicken leg(thigh/drumstick) coarsely minced, Crispy fried onion, Toasted breadcrumbs

Instructions for how to make chicken seekh kebab

Gather and prepare the ingredients

Finely chop green chili, garlic and coriander leaves - Using knife to chop the garlic and coriander leaves into very small pieces. Make sure the green chili and coriander leaves are washed and dried before start to chop.
Ground spices - I used Everest garam masala powder and home-made cumin powder and chili powder.
Beaten egg - Beat 1 egg well. Use 30ml of the beaten egg (approx. half an egg).
Bread crumbs- Plan ahead to prepare in advance the homemade bread crumbs that are coarsely grind or use store bought bread crumbs.But using toasted bread crumbs gives a faster dark-brown grill marks than regular bread crumbs while pan grilling.
Get mince chicken from shop or prepare at home - Ask your butcher to grind boneless chicken leg pieces to a coarse texture. Alternatively, you can easily make it yourself at home using electric chopper or mixi jar.Remember to retain a little fat (the white soft part) in the chicken when making the coarse mince for extra juiciness.

Preparation of mince chicken mixture

Place the fried onion in the clean bowl, using hands to crush them in to small pieces

15 grams crispy fried onion (1 tbsp)

To prepare masala mixture, add the following ingredients to the crushed fried onion then mix well

20 grams bread crumbs (approx. 1½ tbsp)
½ tsp zeera powder
½ tsp garam masala powder
½ tsp chili powder
2 tsp finely chopped green chili
1 tbsp finely chopped coriander leaves
little salt

Note: Using toasted bread crumbs gives a faster dark-brown grill marks than regular bread crumbs while pan grilling.

To prepare masala mixture, add the following ingredients to the crushed fried onion then mix well

Add the following ingredients to mince chicken, combine them gently

25 ml beaten egg
1 tsp finely chopped garlic
½ tbsp lime juice
½ tsp salt

Don’t dump the salt and lime juice with spoon on chicken pieces. Just sprinkle ½ tsp salt and ½ tbsp lime juice all over the prepared mince chicken and mix well.

Add the following ingredients to mince chicken, combine them gently

Combine both the prepared masala mixture and marinated mince chicken, don’t overmix then place them in refrigerator

If you over mix the chicken mixture then it became dense chicken kebab.
Place them in refrigerator for at least 45 minutes, to firm up the chicken mixture, to shape easily the patties and also gets marinated well.

Making of chicken mixture to form a small size, circular shape, flat patties

Take the chicken mixture from the refrigerator and roughly divide them in to equal size portions

Roughly divide them in to 6 equal size portions.

Note: Refrigerating for at least 30 minutes will also help to avoid break apart the chicken patties while cooking. But if you refrigerate the chicken masala mixture for longer time then the chicken mixture become hard, so let them sit at room temperatute for 20 to 30 minutes to reduce chill before cooking.

Note: Once lime juice is added to chicken mixture, it should be kept for only 2 to 3 hours. Reason being, if lime juice added chicken mixture kept for longer time, then it will become mushy and change texture.

Take the chicken mixture from the refrigerator and roughly divide them in to equal size portions

Apply oil on your hands, take one portion of chicken mixture to form a loosely packed ball then lightly flatten the ball at the top to form circular shape chicken patty

Take 1 tsp of oil in a small bowl. The chicken mixture will be little sticky. So, apply oil on your hands to avoid the chicken mixture not to stick to your hands.
It’s important by using hands to gently form the chicken mixture in to loosely packed chicken patty not to form too tightly packed/ too loosely packed chicken patty.
Repeat the same for remaining chicken masala mixture. Use little oil when needed, while shaping the patties. From this chicken masala mixture, you can make 6 chicken patties.

Cooking of chicken patty kebab in nonstick grill pan

Oil and preheat the grill pan

Gather pastry brush- It helps to coat the oil/liquid ghee evenly over the surface of the grill pan and chicken patties.
Add 1 tsp oil to the grill pan. By using pastry brush, to spread the oil entirely in the bottom of the nonstick grill pan evenly. Preheat them for about 6 to 8 minutes over medium flame.

Prepare liquid ghee, just before placing them on hot pan, use pastry brush to apply ghee on top surface of the chicken patties

While the grill pan is preheating, gather ghee. If ghee is solid, you can simply melt it by heating it gently for a few minutes to achieve a liquid state. So, use liquid ghee. Don’t use butter. It contains too much water.
Apply ghee over the chicken patties helps to fries the surface to create dark brown grill marks crust, and to keep the chicken kebab moist.

Note: Make sure to coat them with ghee right before it place on a grill pan.

Prepare liquid ghee, just before placing them on hot pan, use pastry brush to apply ghee on top surface of the chicken patties

Place the oiled surface chicken patties on the hot grill pan and continue to cook them without moving, untill to attain dark brown grill marks underside the chicken skewers for about 4 to 5 minutes over medium flame

You will hear a Sizzling sound when you place the chicken patties in hot pan. Then the pan is ready. Don’t add the chicken patties to the pan until the pan is very hot.
Place the chciken patties with more space between them.

Note: The pan should be hot enough to sizzle, but not smoking (too high) or failing to sizzle immediately (too low).

Place the oiled surface chicken patties on the hot grill pan and continue to cook them without moving, untill to attain dark brown grill marks underside the chicken skewers for about 4 to 5 minutes over medium flame

Just before flip them, baste ghee on top side of the chicken patties then flip them & reduce the heat to low

After 4 to 5 minutes, just check quickly by lifting the sides of the patties using two spoons, whether dark brown grill marks formed.
Once formed, apply ghee on top side of the chicken patties and then flip.
After flip the patties reduce the heat to low.

Note: Be careful, don’t turn grill marks into burnt(black), then it will give bitter tatse. So the goal is to attained brown/dark brown grill marks.

Just before flip them, baste ghee on top side of the chicken patties then flip them & reduce the heat to low

In low heat, continue to cook them for about 4 to 5 minutes, to cook inside

After flipping, cook them in low heat, for about 4 to 5 minutes or untill the internal temperature of the chicken patties at 165-180F.
Usually the total cooking time for this chicken patties is 8 to 9 minutes for 1 batch.
The cooking time will vary depends upon the thickness of the chicken patties, how coarsely the chicken pieces are minced (size of chicken pieces), the type of cookware used, the amount of heat used.

Note: Clean the grill pan between batches. If you see food bits left behind, wipe the pan clean. This ensures every patty gets perfect grill marks without any burnt flavor.

In low heat, continue to cook them for about 4 to 5 minutes, to cook inside

Transfer the grilled patties to a paper towel lined plate, transfer them to clean plate to rest for at least 5 to 10 minutes before serve

Transfer the cooked grilled patties to a paper towel-lined plate. Using a fresh paper towel, gently pat all sides of the patties to absorb the surface oil. After a minute or two, move them to a clean plate and loosely cover them with a lid or foil to rest before serving.
Don't leave the patties on paper towels for too long, or they will get soggy.

Now the pan grilled chicken patty kebab is ready to be served with curd mint dip

After resting, the grilled patties are ready to serve.

Tips

For prep chicken

💡 For the best flavor and juiciness, use boneless, skinless chicken thighs or drumsticks.

💡 To prepare coarse minced chicken, ask your butcher at the shop to grind boneless chicken leg pieces to a coarse texture. Alternatively, you can easily make it yourself at home using electric chopper or mixi jar.Remember to retain a little fat (the white soft part) in the chicken when making the coarse mince for extra juiciness.

For chicken mixture

💡 Using toasted bread crumbs helps achieve dark-brown grill marks faster than regular bread crumbs while pan-grilling.

💡 Chilling the mixture for at least 30 minutes allows the flavors to marinate and firms the texture for easier shaping.If you leave it in the fridge longer and it becomes too hard, then let the patties sit at room temperature for 15 to 20 minutes before cooking to reduce chill.

💡 The consistency of the chicken masala mixture should be slightly sticky. If the mixture is too sticky, add breadcrumbs 1 teaspoon at a time. Conversely, if the mixture is too dry or crumbly, add beaten egg, 1 teaspoon at a time.

💡 Don't leave the chicken mixture in the fridge for more than 2 to 3 hours after adding lime juice. If it sits too long, the texture will become mushy and the color will change

For pan grilling

💡 I Used a non-stick grill pan to cook the patties so they do not stick and to make cleaning up much easier.However, if you want the patties to be more crispy grill marks crust, use a cast iron grill pan instead.

💡 Usually in restaurants chicken patties are cooked in ghee which will infuses a rich flavor, enhancing the chicken patties taste and texture.

💡 To get a nice brown or dark brown grill marks, ensure the pan is hot enough to sizzle when placing the chicken patties, but not smoking (too high) or failing to sizzle immediately (too low).

💡 To Attain a brown/dark brown grill marks: Arrange the chicken patties in a single layer, leaving plenty of space between them. If you are using a smaller pan, cook in multiple batches or switch to a larger pan.

💡 Wait to flip! Check the bottom and only turn the patties once you see brown grill marks.

💡 Be careful, don’t turn grill marks into burnt(black), then it will give bitter tatse. So the goal is to attained brown/dark brown grill marks.

💡 For perfectly cooked, juicy, tender and safe grilled patties every time, rely on an instant-read meat thermometer. The target internal temperature is between 165–180°F, measured in the thickest part of the meat

💡 If you see food bits left behind, wipe the grill pan clean between batches. This ensures every patty gets clean, perfect grill marks without any burnt flavor

For Salt

💡 Be careful with your salt, as it affects both flavor and texture. Too little salt leaves the chicken lacking flavor, while too much can make it tough. Remember that not all salts are the same; they have different levels of saltiness depending on the brand and type; for this recipe, I used 1/2 tsp of sea salt for 300g of boneless chicken and 1/4 tsp for the onion mixture.

Safe Taste-Testing

💡 Never taste the mixture once the raw chicken is added, as this can lead to food poisoning. To check the salt safely, grill a small sample piece and adjust the seasoning based on the cooked taste.

Frequently Asked Questions

Refrigeration firms up the mixture and allows it to marinate. This makes it much easier to shape the patties and prevents the meat from breaking apart while cooking.

The mixture becomes too hard from over chilling, let the prepared patties sit at room temperature for about 30 minutes before cooking. This ensures the chicken cooks evenly.

Use ghee because it infuses a rich flavor while enhancing the chicken’s taste and texture. Avoid using butter, as it contains water and prevent the chicken from browning properly.

Grill pan isn’t very hot enough, overcrowding the grill pan with skewers, flipping the meat too early, a lack of oil on the grill pan or meat, or using a dirty pan with leftover residue.

To get dark brown grill marks, ensure your grill pan is preheated until very hot and lightly coated with oil. Place the skewers in a single layer with plenty of space between them to prevent steaming, and flip them only once after a dark brown crust has formed.

While preheating your pan on medium heat for at least 7 to 8 minutes, hold your palm about 3 to 4 inches above the grill surface.

Hot & Ready: If you feel enough heat to pull your hand away due to discomfort after 2 to 4 seconds, the pan is ready.
Too Hot: If you must pull your hand away after only 1 to 2 seconds, the pan is too hot. This can lead to bitter, burnt (black) grill marks before the chicken is cooked through.
Too Cool: If you can hold your hand there for more than 5 seconds, the pan needs more time to preheat; otherwise, your meat will steam instead of browning.

Thick patties can stay raw in the middle. To fix this, cover the pan with a lid halfway through cooking to trap heat.

You can use these chicken patties in many different meals. Try chopping them up to use in fried rice, soups, or noodles. They also make an excellent filling for sandwiches, burgers, and chapati wraps, or you can use them as a savory stuffing for dosas and tacos.

Yes. The raised ridges keep the chicken skewers elevated, preventing them from sitting in their own fat. This allows excess oil to drain away and collect at the bottom of the pan, so less fat is absorbed by the chicken skewers, which reduces the calories.

Fat equals flavor. Leg meat (thighs and drumsticks) has more natural fat than chicken breasts, which makes the kebabs much more flavorful and juicy.

Refrigerate them right away. Put leftovers in shallow containers within 2 hours of cooking. For the best quality and safety, use the leftover chicken within 2 to 3 days.