Chicken Seekh kebab
Ingredients (18)
- boneless chicken500 g
- onion2
- ginger4
- garlic4 clove
- bread1 slice
- green chillies2
- fresh coriander leaves2 tbsp
- fresh mint leaves1 tbsp
- coriander powder2 tsp
- cumin powder2 tsp
- garam masala powder2 tsp
- kashmiri chilli powder2 tsp
- chaat masala2 tsp
- amchur powder1 tsp
- black pepper powder1 tsp
- turmeric powder0.5 tsp
- salt1 tsp
- oil2.5 tbsp
Method
- 1
Grind the boneless chicken, onions, ginger, garlic and bread into a smooth mince.
- 2
Transfer the mixture to a large mixing bowl.
- 3
Add the chopped green chillies, coriander leaves and mint leaves.
- 4
Add the coriander powder, cumin powder, garam masala, Kashmiri chilli powder, chaat masala, amchur powder, black pepper powder, turmeric powder and salt.
- 5
Mix thoroughly until all the ingredients are well combined.
- 6
Cover and refrigerate for 30 minutes to allow the flavours to develop and make shaping easier.
- 7
Divide the mixture into equal portions.
- 8
Wet your hands lightly and mould each portion around a skewer into long cylindrical seekh kebabs. (Alternatively, shape them by hand if skewers are not available.)
- 9
Heat the oil in a shallow frying pan over low to medium heat.
- 10
Cook the kebabs for 15–20 minutes, turning frequently until evenly browned and cooked through.
- 11
Remove and drain on kitchen paper.
- 12
Serve hot with mint chutney, sliced onions and lemon wedges.
Notes & variations
Chilling the mixture helps the kebabs hold their shape while cooking. For a healthier version, grill or bake at 200°C for 18–20 minutes, turning halfway through. Add 1 tablespoon of gram flour (besan) if the mixture feels too soft. A small piece of charcoal can be used to smoke the kebabs for an authentic tandoori flavour. Serve with naan, roomali roti or as a starter.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 323 kcal | 1615 kcal |
| Carbs | 18.6 g | 93 g |
| Protein | 33.6 g | 168 g |
| Fat | 12.6 g | 63 g |
| Fibre | 3.6 g | 18 g |