How to make Chicken Bharwan Mirch - Bhavnagri mirchis stuffed with spicy chicken mince and batter fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Chicken Bharwan Mirch Recipe Card

Chicken Bharwan Mirch

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.

For more recipes related to Chicken Bharwan Mirch checkout Chicken Gold Coin, Chicken Cutlet, Chicken Momos, Chicken Burger . You can also find more Snacks and Starters recipes like Multigrain Honey Mustard Chicken Sandwich, Crumbed Chicken Fingers, Fresh Fruits With Jelly, Tandoori Chicken.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Bharwan Mirch Recipe

  • Chicken mince 250 grams

  • Oil for deep-frying

  • Bhavnagri mirch 8-12

  • Gram flour (besan) ¾ cup

  • Turmeric powder ½ teaspoon

  • Salt to taste

  • Onion finely chopped 1 medium

  • Cumin powder roasted 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Green chillies finely chopped 1-2

  • coriander leaves chopped 1 tablespoon


Step 1

Heat sufficient oil in a kadai.

Step 2

Put gram flour, ¼ teaspoon turmeric powder and salt in a bowl. Add some water and whisk well to make a smooth batter.

Step 3

Put chicken mince, onion, remaining turmeric powder, cumin powder, chili powder, coriander powder, green chilies, coriander leaves and salt in another bowl and mix well.

Step 4

Slit each mirch without cutting through and remove the seeds.

Step 5

Stuff each mirch with some chicken mixture. Dip each stuffed mirch in the gram flour batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 6

Serve hot.