This Chicken Seekh Kebab recipe is my own recipe its mixture of many recipes and trials. I marinate and barbecue these delicious kabab not just on the festival even regular base and keep them frozen all the time. This will be the best seekh kabab recipe from scratch you ever came across.
INGREDIENT FOR CHICKEN SEEKH KABAB
- Ground chicken with fat 1/2 kg
- Onion one medium size finely chopped
- Ginger and Garlic(optional)
- coriander
- Green chillies 2 or 3 fined cut
- Butter or cream 2 tbs
TIPS TO MAKE SEEKH KABAB WITH CHICKEN
- Your chicken mince must have fat in it for juicy kabab.
- Follow the recipe as shown and do not get tempted to put all ingredients in the food processor and mix together. The extra water in onion and ginger can make the kabab too moist to roll. The herbs can make the kabab look green. So grinding separately and mixing later works best.
- If kabab mixture is too moist: Add 1 tablespoon of gram flour to absorbs the moisture. If you do not have gram flour, use bread crumbs.
Chicken Seekh Kabab Recipe Pan-fried or Grilled
Equipment
- chop stick or wooden skewers or metal skewers
INGREDIENT FOR CHICKEN SEEKH KABAB
- Ground chicken with fat 1/2 kg
- Onion one medium size finely chopped
- Ginger and Garlic(optional)
- coriander
- Butter or cream 2 tbs
- Green chillies, finely chopped
- 3 tablespoon butter or cream
- 3 tablespoon seekh kabab masala, (Recipe given below.)
- ghee or oil , for frying
- 2 inch piece of charcoal, to smoke(optional)
INGREDIENTS FOR SEEKH KABAB MASALA RECIPE
- Gram flour or chickpea flour 3 tbs
- Coriander seeds 1 tsp
- Kashmiri red chilli powder, or paprika 1/2 tsp
- Red chilli powder 1 tsp
- Cumin seeds 1 tsp
- Black pepper 1 tsp
- Turmeric powder 1/2 tsp
- Salt , to taste
INSTRUCTIONS
FOR MASALA:
- Roast all ingredients of seekh kabab masala in a pan for 1 minutes on medium heat with constant stirring. (Gram flour can burn quickly so be alert.) Remove into plate, cool it and grind it into a fine powder in a spice garden. Seekh kabab spice mix is ready.
MARINATION
- Take your ground chicken in a bowl. Add onion, butter or cream, seekh kabab masala, garlic, green chilies and coriander.
- Mix well. Cook a small lump of the mixture in a frying pan to do a taste test. Adjust salt and seekh kabab masala to your taste. Then marinate chicken mixture for 20-30 minutes in the fridge.
SEEKH KABAB RECIPE (STOVETOP OR PAN-FRIED)
- Grease your hand with oil. Roll a ball of kabab out of the marinated mixture and shape it on a pencil, chopstick, or skewer and make a long cylindrical kabab. Or you can shape them long without any skewer.
- Heat 1-2 tbs oil in a pan on medium heat. Fry seekh kabab on medium-high heat until golden from all sides.
- Fry all kabab in batches and store in aluminum foil and smoke with charcoal.
TO SMOKE SEEKH KABAB (OPTIONAL STEP)
- Gather all kabab in a pan or pot. Place the red hot charcoal on a foil in between the kabab. Now drizzle a few drops of oil on coal and quickly cover the pot with a tight lid. The smoke must not escape the pot.
- Smoke for 5 minutes, then lift the lid and serve with raita or chutney.
Note:
- Seekh kabab is traditionally served with any flatbread (like roti, chapati, garlic naan) or herbed or garlic rice. A mint cahtni raita and any fresh salad.
Freezing instructions
These kababs are freezer friendly. Just half cook the kabab and the line it apart in a tray and freeze. Once the kababs are solid gather in a freezer bag and freeze for up to 2 months. You can eat defrost and fry agin in a pan.
