Spicy Bihari Kebabs

Spicy Bihari Kebabs


  • chicken boneless cubed – 500g
  • hung curd, whisked: 1/2 cup
  • turmeric powder: 1 tsp
  • red chili powder: 2 tsp
  • coriander powder: 1 tsp
  • ginger-garlic paste: 1 tsp
  • garam masala powder: 1tsp
  • black salt (kala namak): 1/2 tsp
  • salt to taste
  • mustard oil: 2 tsp
  • lime juice: 1tbsp
  • oil: 2 tbsp
  • fresh coriander leaves, chopped
  • 1 tbsp coriander leaves


  • Wash the chicken and pat dry on kitchen towels.
  • To marinate the Kebabs:

    • Combine all the marinade ingredients in a bowl.
    • Add chicken and mix well.
    • Marinate for a minimum 3-4 hours.

    To grill the kebabs:

    • Rope the chicken onto skewers.
    • Put a tawa or griddle pan overheat.
    • Drizzle some oil over it and cook the skewered chicken, turning the skewers all the while, till the chicken is tender.

    To bake the kebabs:

    • Alternatively, pre-heat an oven at 200 degrees celcius.
    • Brush the chicken pieces with oil and place the skewers on a grill in the oven.
    • Bake for 20mins, turning the skewers once in between.

    To serve:

    • Garnish with coriander leaves and serve hot with onion rings, lime wedges, slit green chilies along with Sattu Ka Paratha (flatbread stuffed with roasted gram flour) and lehsuniya hari chutney (garlic and fresh coriander chutney).