How to make Dahi Murgh Kebab -

Chicken patties made with Bengal gram and aromatic spices, minced, packed with yoghurt cheese, mint & onions and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Mince (चिकन कीमा), Hung Yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Hyderabadi

Course : Snacks and Starters

Dahi Murgh Kebab

Dahi Murgh Kebab Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Murgh Kebab Recipe

  • Chicken Mince 600 grams

  • Hung Yogurt 1/4 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 5-6

  • Black cardamom 2

  • Ginger chopped 1 1/2 inch pieces

  • Garlic chopped 10 cloves

  • Salt to taste

  • Red chilli powder 2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Mace powder a pinch

  • Garam masala powder 1/2 teaspoon

  • Egg 2

  • Hung yogurt 1 cup

  • Onion chopped 1 cloves

  • Fresh mint leaves chopped a few


Step 1

Soak chana dal in two cups of water for at least three hours. Drain. For stuffing squeeze the chopped onion between your palms to remove excess water. In a bowl mix hung yogurt, chopped onion, chopped mint leaves and salt.

Step 2

Divide into sixteen equal portions and keep covered in a refrigerator. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns, black cardamom seeds, chopped ginger, garlic and stir-fry for a minute on medium heat.

Step 3

Add chicken mince and sauté for five minutes. Add soaked chana dal, salt, red chilli powder, cardamom powder, mace powder and garam masala powder. Stir well for two minutes. Add one and half cups of water and bring to a boil.

Step 4

Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Grind chicken and chana dal mixture to a smooth consistency. Check the seasoning.

Step 5

Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion and yogurt stuffing in the centre. Shape into roundels and flatten slightly.

Step 6

Similarly shape the rest of the chicken mixture and stuffing. Beat the eggs lightly. Heat sufficient oil in a kadai. Dip each tikki in egg wash and deep fry in hot oil till golden brown.

Step 7

Drain onto an absorbent paper. Serve hot with onion lachcha and pudina chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.