Chicken Cheese Chutney Kabab – Ramadan Special
Stuffed with cheese | Green chutney coating | Iftar favoriteIngredients
For Chicken Kebab Mixture
500g chicken keema/mince — preferably thigh for juiciness
¼ cup roasted besan/gram flour — for binding
1 tsp ginger paste + 2 tsp garlic paste
1 tsp coriander powder + 1 tsp cumin powder + 1 tsp chaat masala
½ tsp garam masala + ½ tsp black pepper powder
Salt to taste
¼ cup onion, finely chopped
2 tbsp fresh coriander leaves, chopped
1 green chilli, deseeded & finely chopped
Mozzarella or processed cheese — 1 tsp cube/stick per kabab
For Green Chutney Coating
2 bread slices
½ cup coriander leaves + ¼ cup mint leaves
1-2 green chillies
2 garlic cloves + pinch of salt
Optional: few drops green food color for vibrant color like in image
For Frying
1 egg, beaten
6-8 tbsp oil — for shallow frying
To Serve
Tomato ketchup + green chutney — as seen in your image
Step-by-Step Method
1. Make Green Chutney Bread Crumbs
In a mixer, add bread slices, coriander, mint, green chillies, garlic, and salt. Grind to a fine green powder. Do not add water. This is your spicy green coating.
Add a drop of green food color if you want the bright green like the photo.
2. Prepare Chicken Cheese Kabab Mixture
In a bowl, mix chicken keema, roasted besan, all spices, ginger-garlic paste, onion, coriander, and green chilli. Mix very well.
Stuff with cheese: Oil your palms. Take a small portion of keema, flatten it, place a mozzarella cube/stick in center, and seal edges completely. Shape into a log or cylindrical kabab like in your image.
3. Coat & Fry
Dip each kabab in beaten egg.
Roll and coat thoroughly in the green chutney bread crumbs. Press to stick well.
Heat oil in a pan on medium-high. Lower to medium and shallow fry kababs 3-4 minutes per side until golden-brown and cooked through.
The green coating will darken slightly but stay vibrant. Drain on tissue.
4. Serve
Cut diagonally as shown in your image to reveal the melted cheese center. Serve hot with tomato ketchup and green chutney.
Pro Tips for “Shadiyon Wala” Kababs
Seal well: Make sure no cheese is exposed or it’ll leak while frying.
Roasted besan: Dry roast besan 2-3 min before adding — removes raw taste and binds better.
Freezer-friendly: Freeze coated un-fried kababs for 1 month. Fry straight from frozen on low-medium heat.
Baking option: Shallow fry 2 min, then bake at 180°C for 15 min for less oil.
Extra juicy: Use chicken thigh mince. Breast can turn dry.
Yield: 12-14 kababs from 500g chicken
Time: 45 mins
Best for: Iftar, Ramadan series, party appetizers
These are called “chutney kababs” because the green chutney flavor is in the coating, and “cheese” because of the gooey center — exactly like your viral Day 1 of Ramadan recipe post.
