Fried chicken kebabs (Murg Nargisi)

Fried chicken kebabs (Murg Nargisi)

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Servings: 4
Calories: 755


  • 26 oz Chicken boneless, cleaned

grind to a smooth paste:

  • 1 Onion sliced
  • 2 tbsp Green coriander hara dhaniya, chopped
  • 2 Green chillies fresh
  • 2 tbsp Ginger adrak paste
  • 2 tbsp Garlic lasan paste
  • 2 tsp Salt
  • 1/2 tsp Black pepper kali mirch powder
  • 1 tsp Coriander dhaniya powder
  • 2 tbsp Cheese spread
  • 2 Eggs beaten
  • 3 tbsp Breadcrumbs
  • 7 floz Vegetable oil


  • Boil the chicken till tender and then mince it in the grinder and keep aside.
  • Mix the minced chicken with the spice paste. Divide the mixture equally into lemon-sized balls. Flatten them to 2 inch long kebab. Keep aside.
  • Dip the kebab in the egg and then coat with breadcrumbs. Keep aside.
  • Heat the oil in a pan; fry the kebabs, a few at a time, for about one minute turning them gently with a slotted spoon till golden grown. Remove and drain the excess oil on absorbent paper towels.
  • Serve hot with mint chutney
Calories: 755 kcal
Carbohydrates: 12 g
Protein: 21 g
Fat: 70g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 154 mg
Sodium: 1419 mg
Potassium: 288 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 260 IU
Vitamin C: 8 mg
Calcium: 52 mg
Iron: 2 mg
Cuisine Indian
Ingredients Chicken
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