Spicy Chicken Seekh Kabab
Spicy Seekh kabab made with chicken mince, spices, and aromatics. This kabab is super flavorful, tender, and delicious. You can make it with ingredients that are easily available in your kitchen.
Servings 5
Ingredients
- 700 grams chicken mince
Grind together
- 1 medium onion
- 2 tablespoon chopped garlic
- 3 green chilies as per taste
- ½ cup chopped coriander leaves
- ½ cup chopped mint leaves
- 1 tablespoon kasoori methi dry fenugreek leaves
Other ingredients
- 3 tablespoon roasted chickpea flour
- 1 tablespoon kashmiri red chili powder
- ½ tsp garam masala powder
- 1 teaspoon black pepper powder
- 1 ½ tsp salt
- 1 egg white
- 1 tablespoon melted ghee or butter
- 5 tablespoon cooking oil to cook kababs
Instructions
- In a chopper or a grinding jar, add chopped onion, garlic, green chilies, coriander leaves, mint leaves, and kasoori methi. Grind everything without adding any water.
- In a large mixing bowl, add minced chicken, ground masala from the grinder, roasted chickpea flour, red chili powder, garam masala powder, black pepper powder, salt, egg white, and melted butter or ghee.
- Mix everything well until all the spices and aromatics have smoothly combined with the chicken mince. This takes at least 5 minutes of mixing with hand.
- Marinate the chicken kabab mixture for 1 hour in the refrigerator.
- Dip your hands in cold water and take a handful of kabab mixture. Shape it around a skewer. Dip your hands again in the water and flatten the kababs by making small dents with help of your thumb and index finger.
- Heat cooking oil in a large flat pan for 5 minutes on low flame. Place the kabab skewers side by side and cook on all four sides on low flame. Keep the flame between low and medium.
- Keep turning the skewers after every 5 minutes so that all the sides are evenly cooked.
- Remove from pan when the kababs turn golden. Each batch of kabab on pan will take about 15 to 20 minutes to cook.
- Serve hot with mint chutney.
- Or serve as kabab stuffing in rolls.
Notes
Make sure that the chicken mince has no water or moisture before adding the spices. If you find any moisture or wetness, place the mince on a strainer for a few minutes.
After shaping the kababs, you can freeze them in case you want to store them for a long time.
