I’ll never forget the first time I surprised my guests with cheesy chicken kababs In Delhi during Ramadan when they bit into one, the warm cheese oozed out and everyone’s eyes lit up.
That moment made me realize how simple ingredients can feel luxurious.
This recipe turns everyday chicken into a party-ready treat that feels special but is easy to make.
Why You’ll Love Cheesy Chicken Kebab Recipe
Cheesy Surprise: Every bite hides a gooey cheese filling that makes it fun and indulgent.
Bold Flavors: The mix of spices, coriander, and chutney brings layers of taste in each bite.
Party Ready: Crispy on the outside and soft inside, these kababs make a great appetizer.
Simple to Prepare: With clear steps and basic ingredients, you can make these even on a busy day.
Ingredients You’ll Need For Chicken Kababs
- Minced Chicken (500 g): The main protein base, choose lean cuts for tenderness and flavor.
- Cheese Slice: Provides that creamy, melty center that turns these into indulgent bites.
- Coriander Leaves: Freshness and aroma that brighten the rich spices.
- Ginger-Garlic Paste: Adds depth and a hint of warmth to every bite.
- Green Chilies: Bring heat and vibrancy; adjust based on your preference.
- Cumin Powder, Garam Masala, Red Chili Powder, Turmeric, Coriander Powder: These spices layer flavor, warmth, and color.
- Salt & Black Pepper: Balance and lift all the other flavors.
- Lemon Juice: Adds a fresh, tangy edge that cuts through richness.
- Eggs & Breadcrumbs: Egg for binding, breadcrumbs for a crispy coating.
- Oil (for frying): A neutral frying oil to cook them till golden.
For Chutney
- Coriander, Green Chilies, Lemon Juice, Garlic, Ginger, Salt: Together they make a fresh, tangy sauce that pairs perfectly with the kababs.
How to Make Chicken Cheese Kabab
Making these kababs is fun and satisfying, once you assemble them, the frying step gives you that golden, crispy finish everyone loves.
1. Prepare the chutney: Blend coriander, green chilies, lemon juice, garlic, ginger, and salt into a smooth sauce. Set aside for later.
2. Make the kabab mixture: In a bowl, mix the minced chicken with coriander, green chilies, ginger-garlic paste, spices, salt, pepper, and lemon juice. Chill for 30 minutes.
3. Shape and stuff the kababs: Flatten a portion of the mixture, place cheese and chutney inside, then carefully wrap it up into a roll form.
4. Coat the kababs: Dip each roll into beaten egg, then roll in breadcrumbs for an even coating. Let them rest for 10 minutes so the coating sticks.
5. Fry until golden: Heat oil on medium, fry the kababs in batches until golden on all sides and cooked through.
6. Serve and enjoy: Place on paper towels to drain extra oil and serve hot. Garnish with lemon wedges or onion rings if you like.
Tips & Variations
- Chill the kabab mixture before shaping, it helps the shapes hold better.
- Use low-fat cheese or part skim cheese if you want lighter kababs.
- Oven-bake instead of frying for a healthier version, brush with oil and bake at 200 °C.
- Freeze uncooked kababs on a tray first, then store in bags; fry when needed.
Serving & Storage Suggestions
These kababs taste best when served hot with a side of green chutney, lemon wedges, or onion rings. They double well for gatherings, fry fresh and keep extras warm in a low oven.
Store leftover cooked kababs in an airtight container for up to 1 day. Reheat in a pan or oven until crisp again.
Notable
Chicken Cheese Kababs are proof that a few simple ingredients, when handled thoughtfully, can create something memorable. Perfect for parties, snacks, or just treating yourself this recipe brings joy in every bite.
Try it once, and I’m sure your guests will ask for more.
FAQs
1. Can I bake these kababs instead of frying them?
Yes! If you prefer a lighter version, brush the kababs with oil and bake them at 200°C (400°F) for about 20–25 minutes, flipping halfway through for even browning.
2. What kind of cheese works best?
Mozzarella or processed cheese slices melt beautifully and give that gooey, stretchy texture. Avoid hard cheeses like parmesan — they don’t melt the same way.
3. Can I prepare them ahead of time?
Definitely. Shape and stuff the kababs, then store them in the fridge for up to 24 hours before frying or baking. They also freeze well for up to a month.
4. How can I prevent the cheese from leaking while frying?
Make sure the chicken mixture completely seals the cheese inside. Also, chill the stuffed kababs for 15–20 minutes before frying to firm them up.
5. What can I serve with chicken cheese kababs?
They’re amazing with green chutney, mint yogurt dip, or even a spicy mayo. Pair them with naan or paratha for a fuller meal, or serve as party appetizers with toothpicks.
Chicken Cheese Kabab – Perfect For Party Appetizer
4
servings20
minutes15
minutes1020
kcal35
minutesThese Chicken Cheese Kababs are the ultimate party hit, juicy on the outside, cheesy on the inside, and bursting with flavor. Each bite gives you a perfect mix of tender chicken and molten cheese that melts in your mouth.
Ingredients
Ingredients for Chicken Cheese Chutney Kababs
500g minced chicken – Preferably boneless thighs or breast, finely minced
Slice cheese – For a creamy, cheesy center
½ cup fresh coriander leaves
1 tbsp ginger-garlic paste
2 green chilies – Finely chopped
1 tbsp cumin powder
½ tsp garam masala
1 tablespoon coriander powder
1 tbsp red chili powder – Adjust for spice level
½ tsp turmeric powder – Adds color and mild flavor
1 tsp salt – Or as per taste
½ tsp black pepper powder
1 tbsp lemon juice
2 beaten eggs – For coating
Bread crumbs – For a crispy outer layer
Oil for frying – Use any neutral oil
For the Chutney:
½ cup fresh coriander leaves
2 green chilies – Adjust as per taste
1 tbsp lemon juice
1 tsp salt
2 cloves garlic + 1-inch ginger – For a garlicky punch
Directions
- How To Make Chicken Cheese Chutney Kababs
- Blend coriander, green chilies, lemon juice, salt, garlic, and ginger until smooth.
- Set aside for later use.
- In a bowl, mix minced chicken, chopped coriander, green chilies, ginger-garlic paste, and all the dry spices.
- Add lemon juice and mix thoroughly.
- Cover and refrigerate for 30 minutes.
- Take a portion of the chicken mixture and flatten it into a thin circle.
- Place a slice of cheese in the center and spread chutney over it.
- Fold the edges over the filling, sealing it completely.
- Shape into a cylindrical roll.
- Dip each kabab into beaten eggs.
- Roll in breadcrumbs for an even coating.
- Let them rest for 10 minutes.
- Heat oil in a pan over medium heat.
- Fry kababs in batches until golden brown (about 1 min per side).
- Drain on paper towels.
- Serve hot as is or with ketchup.
- Garnish with onion rings and lemon wedges.
Notes
- Always use finely minced or ground chicken for smooth shaping and even cooking.
- You can bake or air-fry them for a healthier option without losing flavor.
- Serve immediately after frying for the best melty texture and crisp edges.
