Restaurant Style Chicken Seekh Kabab with Chutney

35 mins
Serves 9
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Directions

  1. 1Dry roast cumin seeds, coriander seeds, button red chillies, black peppercorns, carom seeds, green cardamom, cinnamon sticks, bay leaf and roasted gram in a pan for 2-3 minutes until fragrant.
  2. 2Dry roast cumin seeds, coriander seeds, button red chillies, black peppercorns, carom seeds, green cardamom, cinnamon sticks, bay leaf and roasted gram in a pan for 2-3 minutes until fragrant.
  3. 3Dry roast cumin seeds, coriander seeds, button red chillies, black peppercorns, carom seeds, green cardamom, cinnamon sticks, bay leaf and roasted gram in a pan for 2-3 minutes until fragrant.
  4. 4Let the roasted spices cool down.
  5. 5Let the roasted spices cool down.
  6. 6Let the roasted spices cool down.
  7. 7Transfer the cooled roasted spices to a food processor.
  8. 8Transfer the cooled roasted spices to a food processor.
  9. 9Transfer the cooled roasted spices to a food processor.
  10. 10Grind the spices.
  11. 11Grind the spices.
  12. 12Grind the spices.
  13. 13Add red chili powder, salt and turmeric powder to the ground spices.
  14. 14Add red chili powder, salt and turmeric powder to the ground spices.
  15. 15Add red chili powder, salt and turmeric powder to the ground spices.
  16. 16Grind again until the seekh kabab masala is ready.
  17. 17Grind again until the seekh kabab masala is ready.
  18. 18Grind again until the seekh kabab masala is ready.
  19. 19Set aside the prepared seekh kabab masala.
  20. 20Set aside the prepared seekh kabab masala.
  21. 21Set aside the prepared seekh kabab masala.
  22. 22Mince the boneless chicken (250g at a time) in a food processor.
  23. 23Mince the boneless chicken (250g at a time) in a food processor.
  24. 24Mince the boneless chicken (250g at a time) in a food processor.
  25. 25Transfer the minced chicken to a bowl.
  26. 26Transfer the minced chicken to a bowl.
  27. 27Transfer the minced chicken to a bowl.
  28. 28Chop green chillies, onion and fresh coriander coarsely in the food processor.
  29. 29Chop green chillies, onion and fresh coriander coarsely in the food processor.
  30. 30Chop green chillies, onion and fresh coriander coarsely in the food processor.
  31. 31Squeeze out excess water from the chopped mixture.
  32. 32Squeeze out excess water from the chopped mixture.
  33. 33Squeeze out excess water from the chopped mixture.
  34. 34Add the squeezed chopped mixture to the minced chicken.
  35. 35Add the squeezed chopped mixture to the minced chicken.
  36. 36Add the squeezed chopped mixture to the minced chicken.
  37. 37Add ginger garlic paste and the prepared seekh kabab masala to the chicken mixture.
  38. 38Add ginger garlic paste and the prepared seekh kabab masala to the chicken mixture.
  39. 39Add ginger garlic paste and the prepared seekh kabab masala to the chicken mixture.
  40. 40Mix well by hand.
  41. 41Mix well by hand.
  42. 42Mix well by hand.
  43. 43Refrigerate the mixture for 30 minutes.
  44. 44Refrigerate the mixture for 30 minutes.
  45. 45Refrigerate the mixture for 30 minutes.
  46. 46Place hot charcoal in a small aluminium foil bowl in the center of the chicken mixture.
  47. 47Place hot charcoal in a small aluminium foil bowl in the center of the chicken mixture.
  48. 48Place hot charcoal in a small aluminium foil bowl in the center of the chicken mixture.
  49. 49Pour cooking oil over the charcoal.
  50. 50Pour cooking oil over the charcoal.
  51. 51Pour cooking oil over the charcoal.
  52. 52Cover and give coal smoke for 2 minutes.
  53. 53Cover and give coal smoke for 2 minutes.
  54. 54Cover and give coal smoke for 2 minutes.
  55. 55Take 100g of the mixture and shape it into a kabab on a skewer.
  56. 56Take 100g of the mixture and shape it into a kabab on a skewer.
  57. 57Take 100g of the mixture and shape it into a kabab on a skewer.
  58. 58Add 2 TBS of cooking oil to a pan.
  59. 59Add 2 TBS of cooking oil to a pan.
  60. 60Add 2 TBS of cooking oil to a pan.
  61. 61Place the kababs on the pan.
  62. 62Place the kababs on the pan.
  63. 63Place the kababs on the pan.
  64. 64Fry the kababs on medium flame from all sides until golden brown.
  65. 65Fry the kababs on medium flame from all sides until golden brown.
  66. 66Fry the kababs on medium flame from all sides until golden brown.
  67. 67To make the chutney, add button red chillies, garlic cloves, salt, cooking oil, tamarind pulp, fresh coriander and water to a blender.
  68. 68To make the chutney, add button red chillies, garlic cloves, salt, cooking oil, tamarind pulp, fresh coriander and water to a blender.
  69. 69To make the chutney, add button red chillies, garlic cloves, salt, cooking oil, tamarind pulp, fresh coriander and water to a blender.
  70. 70Blend well.
  71. 71Blend well.
  72. 72Blend well.
  73. 73Add roasted and crushed cumin seeds to the chutney.
  74. 74Add roasted and crushed cumin seeds to the chutney.
  75. 75Add roasted and crushed cumin seeds to the chutney.
  76. 76Mix well.
  77. 77Mix well.
  78. 78Mix well.
  79. 79Serve the chicken seekh kababs with the imli & lal mirch chutney.
  80. 80Serve the chicken seekh kababs with the imli & lal mirch chutney.
  81. 81Serve the chicken seekh kababs with the imli & lal mirch chutney.

Ingredients

  • 1 TBS Zeera (Cumin seeds)
  • 1 TBS Zeera (Cumin seeds)
  • 1 TBS Zeera (Cumin seeds)
  • 1.5 TBS Sabut Dhania (Coriander seeds)
  • 1.5 TBS Sabut Dhania (Coriander seeds)
  • 1.5 TBS Sabut Dhania (Coriander seeds)
  • 5 Sabut Lal Mirch (Button red chillies)
  • 5 Sabut Lal Mirch (Button red chillies)
  • 5 Sabut Lal Mirch (Button red chillies)
  • 12 Sabut Kali Mirch (Black peppercorns)
  • 12 Sabut Kali Mirch (Black peppercorns)
  • 12 Sabut Kali Mirch (Black peppercorns)
  • 0.25 TSP Ajwain (Carom seeds)
  • 0.25 TSP Ajwain (Carom seeds)
  • 0.25 TSP Ajwain (Carom seeds)
  • 2 Hari Elaichi (Green cardamom)
  • 2 Hari Elaichi (Green cardamom)
  • 2 Hari Elaichi (Green cardamom)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 1 Tez Patta (Bay leaf)
  • 1 Tez Patta (Bay leaf)
  • 1 Tez Patta (Bay leaf)
  • 2.5 TBS Chanay (Roasted gram)
  • 2.5 TBS Chanay (Roasted gram)
  • 2.5 TBS Chanay (Roasted gram)
  • 1 TBS Lal Mirch Powder (Red chilli powder)
  • 1 TBS Lal Mirch Powder (Red chilli powder)
  • 1 TBS Lal Mirch Powder (Red chilli powder)
  • 1.5 TSP Namak (Salt)
  • 1.5 TSP Namak (Salt)
  • 1.5 TSP Namak (Salt)
  • 0.5 TSP Haldi Powder (Turmeric powder)
  • 0.5 TSP Haldi Powder (Turmeric powder)
  • 0.5 TSP Haldi Powder (Turmeric powder)
  • 750 g Chicken Boneless
  • 750 g Chicken Boneless
  • 750 g Chicken Boneless
  • 5 Hari Mirch (Green chillies)
  • 5 Hari Mirch (Green chillies)
  • 5 Hari Mirch (Green chillies)
  • 2 Medium Pyaz (Onion)
  • 2 Medium Pyaz (Onion)
  • 2 Medium Pyaz (Onion)
  • 0.5 cup Hara Dhania (Fresh coriander)
  • 0.5 cup Hara Dhania (Fresh coriander)
  • 0.5 cup Hara Dhania (Fresh coriander)
  • 1.5 TBS Adrak Lehsan Paste (Ginger garlic paste)
  • 1.5 TBS Adrak Lehsan Paste (Ginger garlic paste)
  • 1.5 TBS Adrak Lehsan Paste (Ginger garlic paste)
  • Prepared Seekh Kabab Masala
  • Prepared Seekh Kabab Masala
  • Prepared Seekh Kabab Masala
  • Charcoal
  • Charcoal
  • Charcoal
  • Cooking oil
  • Cooking oil
  • Cooking oil
  • 3 Lehsan (Garlic cloves)
  • 3 Lehsan (Garlic cloves)
  • 3 Lehsan (Garlic cloves)
  • 0.25 TSP Namak (Salt)
  • 0.25 TSP Namak (Salt)
  • 0.25 TSP Namak (Salt)
  • 0.5 TBS Cooking oil
  • 0.5 TBS Cooking oil
  • 0.5 TBS Cooking oil
  • 1 cup Imli Pulp (Tamarind pulp)
  • 1 cup Imli Pulp (Tamarind pulp)
  • 1 cup Imli Pulp (Tamarind pulp)
  • 1 cup Hara Dhania (Fresh coriander)
  • 1 cup Hara Dhania (Fresh coriander)
  • 1 cup Hara Dhania (Fresh coriander)
  • 0.25 cup Water
  • 0.25 cup Water
  • 0.25 cup Water
  • 1 TSP Zeera (Cumin seeds) roasted & crushed
  • 1 TSP Zeera (Cumin seeds) roasted & crushed
  • 1 TSP Zeera (Cumin seeds) roasted & crushed

Equipment

PanFood processorBowlSkewerAluminium foil bowlBlender