How to make Takiya Pulava Kabab -

A tasty delicacy made from chicken and mutton mince.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Mutton Mince

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Takiya Pulava Kabab checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Fish Stix Paneer Pakora Kachche Kele Ki Pav Bhaji Macher Chop

Takiya Pulava Kabab

Takiya Pulava Kabab 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 : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Takiya Pulava Kabab Recipe

  • Chicken Breast 8

  • Mutton Mince 250 grams

  • Ginger paste 1 tablespoon

  • Salt to taste

  • Black pepper powder ground 2 teaspoons

  • Coriander seeds 1 tablespoon

  • Coriander seeds 1 inch stick

  • Green cardamoms 3-4

  • Cloves 2

  • Fresh coriander leaves chopped 1/2 cup

  • Onions chopped 3-4

  • Ginger chopped 1 inch piece

  • Ghee 3 tablespoons

  • Almond paste 1/4


Step 1

Clean, wash and pat dry chicken breasts. Slit open the chicken breasts into two and beat with a hammer to flatten. Marinate the breasts with half the ginger paste, salt and one teaspoon of freshly ground black peppercorns. Roast together coriander seeds, cinnamon, green cardamoms and cloves.

Step 2

Grind to a fine powder. Grind the coriander leaves and mix together with onions and ginger. Heat ghee in a frying pan and add the ground onion paste and sauté until fat separates. Add the minced meat and mix. Cover and cook until done. Sprinkle the roasted masala powder and one teaspoon of freshly ground black peppercorns and mix.

Step 3

Remove and cool. Divide into eight equal portions. Preheat the oven to 200°C. Place one portion of mince mixture on each chicken breast, wrap and seal the sides. Cook in the preheated oven at 200°C, basting alternatively with ghee and almond paste at regular intervals for about fifteen minutes. Serve hot with any Indian bread of your choice.

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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.