Chicken Seekh Kebab. Chicken Seekh Kebabs Recipe, Learn how to make Chicken Seekh Kebabs This Chicken Seekh Kebabs recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Learn how to make Delicious Street Style 'Chicken Seekh Kebab' with our chef Smita Deo. Chicken Seekh Kabab is made from minced chicken & spices and it is.

Chicken Seekh Kebab or chicken shish kebab is must have appetizer with Indian meals. These kebabs are skewered ground chicken seasoned with warm tandoori-style Indian spices, grilled to. Lets enjoy a delicious Chicken Seekh Kebab & many other Check out the tastiest Chicken Seekh Kebab recipe only at kfoods. You can cook Chicken Seekh Kebab using 15 ingredients and 16 steps. Here is how you cook it.

Ingredients of Chicken Seekh Kebab

It's 500 gms of boneless tender chicken.
Prepare 2 of medium sized Onion chopped.
You need 1 teaspoon of Ginger-Garlic paste.
Prepare 2 of green Chillies chopped.
It's 1 bunch of chopped Coriander leaves.
You need 1 tablespoon of Besan/Chick pea flour.
It's 1 teaspoon of Kashmiri red chilli powder.
It's 1 teaspoon of Chat masala.
It's 1/2 teaspoon of crushed black pepper.
You need 1/2 teaspoon of Garam masala powder.
It's 1 tablespoon of fresh cream.
Prepare 5-6 of Cashew crushed.
You need 1 tablespoon of Ghee.
It's 1 teaspoon of Mustard oil.
It's to taste of Salt.

Chicken Seekh Kabab Recipe is packed with Kabab goodness. You'll have succulent Chicken keema flakes melting in your mouth with every single bite, not meaty. Seekh kebab is a type of kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor..

Chicken Seekh Kebab step by step

Take 500 g of boneless chicken and cut them in small pieces..
Take a food processor or mincer and place chicken pieces, chopped onion, ginger-garlic paste, chopped green chillies, chopped coriander, crushed cashews, all the spices, besan, cream and salt..
Mince all the ingredients together to make a smooth paste..
Keep aside the paste for about half an hour so that all the flavours incorporate well to the minced meat..
Grease your hand with little oil. Take a handful of the kebab mixture and place it on a satay stick or seek with your hand as shown in the picture. Press the mixture around the stick to shape it in the form of a log..
Similarly make all the kebab logs and try to give some thumb impression to bring the authentic kebab shape..
Heat a griddle/Tawa with a teaspoon of mustard oil..
Place the satay sticks or seeks to the hot Tawa and cook in high heat at first 3-4 minutes. Rotate the sticks in between..
Then reduce the heat so that the kebabs cook from inside also. Rotate and press the kebabs with a spatula. Bust with few drops of ghee in between..
In the meantime heat a piece of charcoal in the open flame..
Place an aluminium foil in the Tawa when the kebabs are almost done. Put the burning charcoal in the foil and immediately add in 1/2 teaspoon of ghee..
Add in 1/2 teaspoon of ghee on the burning charcoal. Smoke starts to emit..
Immediately cover the griddle/Tawa with a lid so that smoke infuse to the kebabs and the kebabs will have a wonderful smoky flavour as like restaurant kebabs..
After a minute remove the lid and your kebabs are ready. Transfer them to a dish..
Repeat the process and cook all the kebabs. Note that you don't overcook the kebabs. Overcooking will make them dry form inside..
Gently slide each kebab from the stick and serve them hot with your favourite chutney or raita. They are juicy from inside full of flavours..

Chicken Seekh Kebab, it's ingredients & nutritional info and simple step by step Chicken Seekh Grind all the ingredients together, add to chicken mince, add breadcrumbs & grind in grinder once. This #Ramzan try this simple Chicken Seekh Kabab Recipe. Our home chef Shahnaz Shahid says that "The real taste is in your hands, whatever you make with. Chicken seekh kababs are made from minced, flavored chicken, threaded onto skewers and grilled golden brown. They are crispy, moist, and succulent.