Restaurant Style Chicken Patty Kebab
by Viruthiga Veni
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The word patty means a flattened, circular shape of minced food and the word Kebab means to roast. Therefore, chicken patty kebab is a mixture of minced chicken with spices are shaped in to small size, flattened, circular shape and then to roast over charcoal fire in barbeque, under the oven broiler, air fryer, grill pan, normal pan or deep fry.
In this recipe, a frying pan is used to get the outside surface of the chicken patties to get brown/dark brown color. These chicken patty kebabs are tender, juicy inside with a brown/dark brown crust outside.
Variations
In this chicken seekh kebab, the time taken to prepare the mince chicken mixture for about 50 minutes. If you are in a time crunch, try this quicker Less prep time-15 mins chicken patty kebab.
For a health-conscious persons, try this Low calorie chicken patty kebab.
Ingredients
Boneless chicken leg pieces – 300 grams
Chopped onion – 75 grams (half medium size)
Chopped Green chili – 1 to 2 tsp
Chopped garlic – 1 tsp (3 small size cloves)
Chopped ginger – 1 tsp ( 1/4 inch)
Beaten egg – 30ml (approx. half egg)
Bread crumbs – 35 grams ( 2½ tbsp)
Lime juice – ½ tbsp (half medium size)
Chili powder – ¾ tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Ghee – 6 to 7 tbsp
Salt – ¾ tsp approx.
Finely chopped Coriander leaves – 1 to 2 heaped tablespoons
Choosing Your Chicken for Juicy kebabs
Pick Leg Meat - Use chicken thighs or drumsticks for your kebabs instead of breasts. Leg meat has more natural fat, which keeps the kebabs juicy and packed with flavor.
Retain a little fat (white soft part): While cutting the chicken pieces, leave some of the soft white fat on the meat. It melts during cooking and helps make the kebabs extra juicy.
Masala Mixture Prep
Preheat a pan then add ghee
Place a heavy-bottomed frying pan over medium heat for 2 to 3 minutes. Then add 1 tbsp of ghee and let it melt and get hot (about 30 to 60 seconds) before adding the onions.
Why Ghee Matters: Always use solid fats like ghee or coconut oil to sauté the onion mixture. Once the mixture is refrigerated, these fats solidify, which helps the kebab mixture hold its shape.
Add chopped onion & salt
Once ghee gets hot add 75 gram chopped onions and little salt, sauté for 4 to 5 minutes until most of the moisture is evaporated. Stir them frequently, to prevent sticking to the pan.
Add finely chopped spices
Add 1 tsp chopped ginger, 1 tsp chopped garlic and 2 green chilies chopped. Stir them for about 1 minute.
Toasting Spices & Cooling Down
Reduce heat to low, then add ¾ tsp chili powder, ½ tsp cumin powder, and ½ tsp garam masala powder. Stir immediately for about 45 seconds to thoroughly combine the spice mixture, then remove the pan from the heat. Set the pan aside and let it cool completely before proceeding to the next step.
Note: I used Everest brand garam masala along with homemade chili and cumin powders.
Ingredient Prep
300 grams Boneless chicken thigh pieces: Pat dry the chicken pieces using paper towel to remove surface moisture then roughly cut them in to small pieces.
1 to 2 heaped tbsp Coriander leaves: Make sure to wash and dry the coriander leaves. Then chop them very finely.
30 ml Beaten egg: Beat 1 egg well. Use 30ml of the beaten egg (approx. half an egg).
35 grams bread crumbs (approx. 2½ tbsp), ½ tbsp lime juice (approx. half lime) and ½ tsp salt.
Note: You can use store-bought or homemade coarsely ground breadcrumbs. Tip: Using toasted breadcrumbs helps achieve a dark-brown crust much faster during pan-frying.
Grinding the Chicken Mixture
Coat the Chicken in Pan Flavor
Using a ladle, transfer the cooked masala mixture from the pan to a clean plate. Next, add your chicken pieces directly into the masala bits pan.
Don’t dump the salt/lime juice with spoon on chicken pieces. Sprinkle ½ tsp salt, ½ tbsp lime juice all over on the chicken pieces. Stir well; the lime juice will lift up the flavorful masala bits stuck to the bottom of the pan and coat the chicken.
Divide into Batches
Make sure the number of portions you divided is same in both chicken pieces and masala mixture.
Why divide in to 2 portions: I have small work bowl so did it in batches.
Pulse to a Coarse Texture
For each batch, follow this process using an electric food chopper or mixer:
Add one portion of the onion-masala mixture to the bowl and pulse coarsely.
Add one portion of the chicken pieces to the same bowl.
Use 3 to 4 short, quick pulses to blend them together.
Important Texture Note: Keep a close eye on the consistency. The goal is a uniform, finely chopped texture—the chicken should be in very small pieces, not a smooth paste, and without large chunks.
Combine
Transfer the first batch into a large bowl (or back into the pan), and repeat the process for the remaining batches. Once finished, combine the batches together.
Combine the Kebab Mixture and Refrigerate
Add the Ingredients
Add 35 grams bread crumbs (approx. 2½ tbsp), 30 ml beaten egg (approx. half egg), 1 to 2 heaped tbsp coriander leaves over the chicken mixture.
Mix Gently - Gently combine all the ingredients. Don’t overmix the mixture then it became dense kebab.
Note: Using toasted bread crumbs gives a faster dark-brown color than regular bread crumbs while pan frying.
Chill and Rest
Refrigerate: Place the mixture in the refrigerator for at least 45 minutes. Chilling allows the flavors to marinate and firms up the fats so the meat holds its shape.
Shaping the patties
Prep the Mixture & Check Consistency
Take the chicken mixture out of the refrigerator. Before dividing it, check its texture—it should be just a little bit sticky so it holds its shape of the patty.
If it's too wet: Mix in extra breadcrumbs, 1 teaspoon at a time.
If it's too dry: Mix in beaten egg, 1 teaspoon at a time.
Once the consistency is right, roughly divide the mixture into 6 equal portions.
Timing Tip: Chilling the mixture for 30 minutes keeps the patties from breaking apart while cooking. Try not to leave it in the fridge for more than 2 to 3 hours, as the lime juice will begin to alter the meat's texture. If the mixture has been chilling for a long time and feels too hard, let it sit at room temperature for 20 minutes to reduce the chill before shaping.
Shape the patties
Pour 1 tsp of oil into a small bowl and lightly grease your hands to keep the meat from sticking to your fingers.
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.
Pan Selection and Cooking Spacing Guide
Choosing the right pan and managing your spacing is the key to achieving that perfect restaurant-style crust.
Why Non-Stick : It allows you to cook the chicken skewers with less oil, prevents the meat from sticking, and makes cleanup much easier.
The Rule of Non-Stick: Always choose non-toxic cookware (like ceramic non-stick) that is completely free from harmful chemicals like PTFE and PFAS. This ensures your food stays safe and healthy, even when cooking over a hot flame.
Pan Options
Option 1: Ceramic Non-Stick (Medium Heat): A premium ceramic coating safely works at medium heat. Best for cooking fewer pieces at a time. Leave plenty of space between the chicken skewers so moisture can escape, helping you attain a brown/dark brown color.
Option 2: Hybrid or Seasoned Carbon Steel (Medium-High Heat): If using these durable pans, you can safely use the stove up to medium-high heat. This higher heat allows you to cook more pieces at a time in a pan and leave a little space between the chicken skewers to still achieve a deep, dark brown color.
💡 Pro Tip for Maximum Crunch: For the crispiest crust, use a heavy, well-seasoned cast iron skillet on medium-high heat.
Pan-Frying the patties
Heat the Ghee
Add 2 tbsp of liquid ghee to a non-stick frying pan and swirl it around to coat the surface evenly. Preheat the pan over a medium flame for about 4 to 5 minutes, until the ghee is hot, but not smoking.
Note on Ghee Amount: The exact amount of ghee you need depends on the size of your pan—aim for a thin, even layer across the bottom.
Why Ghee Beats Butter: Traditional restaurants cook chicken skewers in ghee because it infuses a rich flavor and helps create a beautiful crust. Avoid using regular butter; its high water content prevents the chicken from browning and causes the fat to burn too quickly.
Browning the patties
The Sizzle Check: Before adding the chicken, make sure the pan is at the perfect temperature. You should hear a sharp sizzling sound the second the meat hits the ghee. If it doesn't sizzle, the pan is too cold. If the ghee is smoking, it's too hot.
Give Them Space to Brown: : Once the pan is ready, place the chicken patties into the hot ghee, leaving plenty of space between each one. Spacing them out ensures they brown well instead of crowding the pan and steaming.
Develop the Crust: Cook undisturbed for 4 to 5 minutes over medium heat. Do not move or turn the patties.
Check and Flip: After about 4 minutes, gently lift the sides of the patties to check the underside. Once a brown/ dark-brown crust has formed, the patties are ready to flip.
Flip and Finish Cooking
Flip the patties : Carefully flip the chicken patties over to the other side, then immediately reduce the heat to medium-low.
Complete the Cook : Cook the second side for another 4 to 5 minutes. For a standard batch of three patties, the total cooking time will be about 8 to 9 minutes.
⏱️ Why Cooking Times Vary: Keep in mind that exact times can change depending on your cookware, the heat of your stove, how thickly you shaped the patties, and how coarsely the meat was minced.
Check for Doneness : Verify with a Thermometer - For tender, juicy, and flavorful chicken patties every time, insert an instant-read thermometer into the thickest part of the meat. Ensure it reaches an internal temperature between 165–180°F.This helps you avoid undercooked or overcooked chicken, ensuring it stays perfectly juicy and tasty.
Remove Surface Oil and Rest
Transfer the cooked patties to a paper towel-lined plate. Using a fresh paper towel, gently pat all sides of the patties to absorb the surface oil. Less than a minute, move them immediately to a clean plate and loosely cover them with a lid or foil to rest before serving.
Serve and Enjoy!
Ready to Serve: After resting for 5 to 10 minutes, your chicken patties are perfectly juicy and ready to enjoy.
Perfect Pairings :Serve the warm patties fresh alongside a refreshing, cool curd mint dip (pudina raita), sliced red onions, and lemon wedges for the restaurant-style experience at home.
The Secret to Tasty and Juicy Chicken patty Kebabs
Choose the Right Meat: Use boneless chicken thighs or drumsticks and leave a little bit of the soft white fat on the pieces.
The Texture: Coarsely grind the chicken instead of turning it into a smooth paste.
Chill the Mix: Refrigerate the ground mixture for 30 minutes before shaping; help to hold its shape and prevent break apart while cooking
Check the Consistency: You want the mixture to be just a little bit sticky—that’s the secret to getting it to hold its shape. If it is too wet, add breadcrumbs 1 teaspoon at a time. If it is too dry or crumbly, add beaten egg, 1 teaspoon at a time.
Cook with Ghee until browned: Cook the patties in ghee until they are beautifully browned on both sides.
Verify the Temp: For tender, juicy, and flavorful chicken patties every time, use an instant-read thermometer to check the thickest part of the patties, ensuring it reaches a safe internal temperature between 165–180°F.
Tips
For prep chicken
💡 Pat it Dry: Make sure to thoroughly dry the whole boneless chicken thigh with paper towels before cutting it into pieces.
For chicken mixture
💡 Use solid fats like ghee or coconut oil when sautéing the onion masala mixture. Because these fats solidify when chilled, they help the mixture set and hold its shape after refrigeration.
💡 Using toasted bread crumbs gives a faster dark-brown color than regular bread crumbs, but watch the heat carefully; if they brown too quickly, lower the temperature so the chicken cooks through without burning.
💡 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 frying
💡 I Used a non-stick 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 crust, use a cast iron pan instead.
💡 To get a brown/ dark brown color, 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 or Dark Brown Color: When using a ceramic non-stick pan, arrange the chicken patties in a single layer, leaving plenty of space between them. If your pan is small, cook in batches to avoid crowding. To save time and cook more pieces in a pan, switch to a hybrid or seasoned carbon steel pan, which allows you to safely use medium-high heat.
For Salt & Safe Tasting
💡 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.
💡 Never taste the mixture once the raw chicken is added, as this can lead to food poisoning. To check the salt safely, fry a small sample piece and adjust the seasoning based on the cooked taste.
Frequently Asked Questions
Refrigeration firms up the chicken mixture and allows it to marinate. This makes it much easier to shape and prevents the patties from breaking apart while cooking.
If the mixture becomes too hard from over chilling, let the mixture 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.
To prevent the patties from breaking apart, flip them only once during cooking. Because the mixture is gently combined and loosely packed for tenderness, frequent turning will break apart in to pieces.
First ensure your pan is hot enough to produce a loud sizzle when the patties touches it. Second, avoid overcrowding the pan; use a large one or cook in batches so the chicken browns instead of steaming in its own juices. Finally, don't move the patties for at least 4–5 minutes to allow the crust to form properly.
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 also add more oil to the pan for a shallow fry to help them cook more evenly.
Not refrigerating the chicken mixture before start to cook, very loosely packed patties, fliping the patties frequently, cooking them in low heat the entire time.
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.
Fat equals flavor. Leg meat (thighs and drumsticks) has more natural fat than chicken breasts, which makes the kebabs much more flavorful and juicy.
Choose high-fat dark meat. Use boneless, skinless chicken leg pieces, such as thighs or drumsticks.
Just put it in an airtight container and store it in the fridge immediately after cooling (and always within 2 hours of cooking). According to food safety guidelines, cooked chicken lasts in the fridge for 3–4 days.
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Restaurant Style Chicken Patty Kebab Recipe
The word patty means a flattened, circular shape of minced food and the word Kebab means to roast. Therefore, chicken patty kebab is a mixture of minced chicken with spices are shaped in to small size, flattened, circular shape and then to roast over charcoal fire in barbeque, under the oven broiler, air fryer, grill pan, normal pan or deep fry.
In this recipe, a frying pan is used to get the outside surface of the chicken patties to get brown/dark brown color. These chicken patty kebabs are tender, juicy inside with a brown/dark brown crust outside.
Variations
In this chicken seekh kebab, the time taken to prepare the mince chicken mixture for about 50 minutes. If you are in a time crunch, try this quicker Less prep time-15 mins chicken patty kebab.
For a health-conscious persons, try this Low calorie chicken patty kebab.
Ingredients
- 300 grams Boneless chicken leg pieces
- 75 grams (half medium size) Chopped onion
- 1 to 2 tsp Chopped Green chili
- 1 tsp (3 small size cloves) Chopped garlic
- 1 tsp ( 1/4 inch) Chopped ginger
- 30ml (approx. half egg) Beaten egg
- 35 grams ( 2½ tbsp) Bread crumbs
- ½ tbsp (half medium size) Lime juice
- ¾ tsp Chili powder
- ½ tsp Cumin powder
- ½ tsp Garam masala powder
- 6 to 7 tbsp Ghee
- ¾ tsp approx. Salt
- 1 to 2 heaped tablespoons Finely chopped Coriander leaves
Instructions
-
Preheat a pan then add ghee
Place a heavy-bottomed frying pan over medium heat for 2 to 3 minutes. Then add 1 tbsp of ghee and let it melt and get hot (about 30 to 60 seconds) before adding the onions.
Why Ghee Matters: Always use solid fats like ghee or coconut oil to sauté the onion mixture. Once the mixture is refrigerated, these fats solidify, which helps the kebab mixture hold its shape.
-
Add chopped onion & salt
Once ghee gets hot add 75 gram chopped onions and little salt, sauté for 4 to 5 minutes until most of the moisture is evaporated. Stir them frequently, to prevent sticking to the pan.
-
Add finely chopped spices
Add 1 tsp chopped ginger, 1 tsp chopped garlic and 2 green chilies chopped. Stir them for about 1 minute.
-
Toasting Spices & Cooling Down
Reduce heat to low, then add ¾ tsp chili powder, ½ tsp cumin powder, and ½ tsp garam masala powder. Stir immediately for about 45 seconds to thoroughly combine the spice mixture, then remove the pan from the heat. Set the pan aside and let it cool completely before proceeding to the next step.
Note: I used Everest brand garam masala along with homemade chili and cumin powders.
-
300 grams Boneless chicken thigh pieces: Pat dry the chicken pieces using paper towel to remove surface moisture then roughly cut them in to small pieces.
1 to 2 heaped tbsp Coriander leaves: Make sure to wash and dry the coriander leaves. Then chop them very finely.
30 ml Beaten egg: Beat 1 egg well. Use 30ml of the beaten egg (approx. half an egg).
35 grams bread crumbs (approx. 2½ tbsp), ½ tbsp lime juice (approx. half lime) and ½ tsp salt.
Note: You can use store-bought or homemade coarsely ground breadcrumbs. Tip: Using toasted breadcrumbs helps achieve a dark-brown crust much faster during pan-frying.
-
Coat the Chicken in Pan Flavor
Using a ladle, transfer the cooked masala mixture from the pan to a clean plate. Next, add your chicken pieces directly into the masala bits pan.
Don’t dump the salt/lime juice with spoon on chicken pieces. Sprinkle ½ tsp salt, ½ tbsp lime juice all over on the chicken pieces. Stir well; the lime juice will lift up the flavorful masala bits stuck to the bottom of the pan and coat the chicken.
-
Divide into Batches
Make sure the number of portions you divided is same in both chicken pieces and masala mixture.
Why divide in to 2 portions: I have small work bowl so did it in batches.
-
Pulse to a Coarse Texture
For each batch, follow this process using an electric food chopper or mixer:
Add one portion of the onion-masala mixture to the bowl and pulse coarsely.
Add one portion of the chicken pieces to the same bowl.
Use 3 to 4 short, quick pulses to blend them together.
Important Texture Note: Keep a close eye on the consistency. The goal is a uniform, finely chopped texture—the chicken should be in very small pieces, not a smooth paste, and without large chunks.
-
Combine
Transfer the first batch into a large bowl (or back into the pan), and repeat the process for the remaining batches. Once finished, combine the batches together.
-
Add the Ingredients
Add 35 grams bread crumbs (approx. 2½ tbsp), 30 ml beaten egg (approx. half egg), 1 to 2 heaped tbsp coriander leaves over the chicken mixture.
Mix Gently - Gently combine all the ingredients. Don’t overmix the mixture then it became dense kebab.
Note: Using toasted bread crumbs gives a faster dark-brown color than regular bread crumbs while pan frying.
-
Chill and Rest
Refrigerate: Place the mixture in the refrigerator for at least 45 minutes. Chilling allows the flavors to marinate and firms up the fats so the meat holds its shape.
-
Prep the Mixture & Check Consistency
Take the chicken mixture out of the refrigerator. Before dividing it, check its texture—it should be just a little bit sticky so it holds its shape of the patty.
If it's too wet: Mix in extra breadcrumbs, 1 teaspoon at a time.
If it's too dry: Mix in beaten egg, 1 teaspoon at a time.
Once the consistency is right, roughly divide the mixture into 6 equal portions.
Timing Tip: Chilling the mixture for 30 minutes keeps the patties from breaking apart while cooking. Try not to leave it in the fridge for more than 2 to 3 hours, as the lime juice will begin to alter the meat's texture. If the mixture has been chilling for a long time and feels too hard, let it sit at room temperature for 20 minutes to reduce the chill before shaping.
-
Shape the patties
Pour 1 tsp of oil into a small bowl and lightly grease your hands to keep the meat from sticking to your fingers.
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.
-
Heat the Ghee
Add 2 tbsp of liquid ghee to a non-stick frying pan and swirl it around to coat the surface evenly. Preheat the pan over a medium flame for about 4 to 5 minutes, until the ghee is hot, but not smoking.
Note on Ghee Amount: The exact amount of ghee you need depends on the size of your pan—aim for a thin, even layer across the bottom.
Why Ghee Beats Butter: Traditional restaurants cook chicken skewers in ghee because it infuses a rich flavor and helps create a beautiful crust. Avoid using regular butter; its high water content prevents the chicken from browning and causes the fat to burn too quickly.
-
Browning the patties
The Sizzle Check: Before adding the chicken, make sure the pan is at the perfect temperature. You should hear a sharp sizzling sound the second the meat hits the ghee. If it doesn't sizzle, the pan is too cold. If the ghee is smoking, it's too hot.
Give Them Space to Brown: : Once the pan is ready, place the chicken patties into the hot ghee, leaving plenty of space between each one. Spacing them out ensures they brown well instead of crowding the pan and steaming.
Develop the Crust: Cook undisturbed for 4 to 5 minutes over medium heat. Do not move or turn the patties.
Check and Flip: After about 4 minutes, gently lift the sides of the patties to check the underside. Once a brown/ dark-brown crust has formed, the patties are ready to flip.
-
Flip and Finish Cooking
Flip the patties : Carefully flip the chicken patties over to the other side, then immediately reduce the heat to medium-low.
Complete the Cook : Cook the second side for another 4 to 5 minutes. For a standard batch of three patties, the total cooking time will be about 8 to 9 minutes.
⏱️ Why Cooking Times Vary: Keep in mind that exact times can change depending on your cookware, the heat of your stove, how thickly you shaped the patties, and how coarsely the meat was minced.
Check for Doneness : Verify with a Thermometer - For tender, juicy, and flavorful chicken patties every time, insert an instant-read thermometer into the thickest part of the meat. Ensure it reaches an internal temperature between 165–180°F.This helps you avoid undercooked or overcooked chicken, ensuring it stays perfectly juicy and tasty.
-
Remove Surface Oil and Rest
Transfer the cooked patties to a paper towel-lined plate. Using a fresh paper towel, gently pat all sides of the patties to absorb the surface oil. Less than a minute, move them immediately to a clean plate and loosely cover them with a lid or foil to rest before serving.
-
Serve and Enjoy!
Ready to Serve: After resting for 5 to 10 minutes, your chicken patties are perfectly juicy and ready to enjoy.
Perfect Pairings :Serve the warm patties fresh alongside a refreshing, cool curd mint dip (pudina raita), sliced red onions, and lemon wedges for the restaurant-style experience at home.
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