Chicken is marinated in oil gram flour spices ginger and garlic paste, yogurt and a ground chilli mint and coriander paste and then smoked on the BBQ.

Pahadi kebabs are delicious nuggets of chicken marinated in mint, coriander, garlic and ginger and tenderized with hung yogurt.

This is skewered and barbecued to delicious perfection. I first tried this in India when my dad ordered some Indian takeout from a local kebab place and I was hooked. As soon as I got back I had to try to recreate it and I’m happy to report that I got it all figured out. Although this kebab looks very similar to a hare kebab or a hariyali kebab, it does have a distinct taste that sets it apart. This is my second recipe version of this kebab. This one is a bit more complex using gram flour to bind the marinade and mustard oil for that distinct aroma when the kebabs are cooked.

Pahadi kebabs are not as well known as some of it’s cousin kebabs. To me it’s somewhere in between a Reshmi kebab and a Hariyali Kebab.

Pahadi kebab


First marinade

  • 2 lbs boneless breast Chicken cubes
  • Juice of 1/2 Lime
  • Salt & Pepper to taste

Green Paste

  • Juice of 1/2 Lime
  • 2 tbsps green Chilli
  • 2 cups Mint
  • 2 cups Coriander leaves
  • 1 – 3 tbsps of Water

Second marinade

  • 2 tbsps Gram flour
  • 3 tbsps Mustard oil
  • 2 tsps red Chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Chaat Masala
  • 2 tsps Kasuri Methi
  • 2 tbsps Ginger & Garlic paste
  • Salt to taste
  • 1 cup hung Yogurt


  • Marinate the chicken cubes with lime juice, salt & pepper and keep it aside
  • In a food processor grind together all the green paste ingredients
  • Toast the gram flour lightly and keep aside to cool
  • Add the cooled gram flour, mustard oil, spices, ginger and garlic paste and the yogurt to the chicken
  • Add all the green ground paste and salt to taste and mix it well to coat the chicken
  • For best results marinate overnight
  • Skewer and cook on a hot BBQ
  • You can also pan fry these or cook in the oven