Kachche Keema Ke Kabab (Tikki)

by Asif Ali
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Kachche Keema Ke Kabab or Tikki to be said more precisely is made with minced meat mixed with flavorful spices and simple ingredients but an unusual combination.

  • Roasted Chickpeas Powder
  • Green Onions
  • Chilli Paste

These 3 ingredients mixed with spices and minced mutton give another level of treatment to the overall Kabab experience, as I discovered the secrecy of restaurants like Seekh Kababs with baking soda.

Unlike regular onions, green onion gives a rich taste but does not give the raw experience of onion. It helps in making good form and adds overall softness to the texture. Chickpeas being a binding agent used instead of besan (gram flour) has a lighter taste than besan.


  • 400 gram Minced Mutton
  • 2 tbsp Roasted Chickpeas Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Red Chilli Crushed
  • 2 Green onion Chopped
  • 1 tsp Green Chili Paste
  • 1/2 cup Coriander leaves chopped
  • 1 tsp Coriander Seeds Crushed
  • 1 tsp Cumin Seeds
  • Salt To Taste


  • In a bowl add minced mutton, onion, green chilies paste, fresh coriander, salt, coriander seeds, cumin, red chili crushed, chickpea flour, red chili powder, and mix well.
  • Marinate the mutton for at least 2 hours or overnight.
  • Grease hands with oil, take a mixture, and make kebabs of equal sizes.
  • In frying pan, heat oil and fry kebabs on low flame.

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