Restaurant Style Chicken Seekh Kabab with Chutney

35m
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. 2Let the roasted spices cool down.
  3. 3Transfer the cooled roasted spices to a food processor.
  4. 4Grind the spices.
  5. 5Add red chili powder, salt and turmeric powder to the ground spices.
  6. 6Grind again until the seekh kabab masala is ready.
  7. 7Set aside the prepared seekh kabab masala.
  8. 8Mince the boneless chicken (250g at a time) in a food processor.
  9. 9Transfer the minced chicken to a bowl.
  10. 10Chop green chillies, onion and fresh coriander coarsely in the food processor.
  11. 11Squeeze out excess water from the chopped mixture.
  12. 12Add the squeezed chopped mixture to the minced chicken.
  13. 13Add ginger garlic paste and the prepared seekh kabab masala to the chicken mixture.
  14. 14Mix well by hand.
  15. 15Refrigerate the mixture for 30 minutes.
  16. 16Place hot charcoal in a small aluminium foil bowl in the center of the chicken mixture.
  17. 17Pour cooking oil over the charcoal.
  18. 18Cover and give coal smoke for 2 minutes.
  19. 19Take 100g of the mixture and shape it into a kabab on a skewer.
  20. 20Add 2 TBS of cooking oil to a pan.
  21. 21Place the kababs on the pan.
  22. 22Fry the kababs on medium flame from all sides until golden brown.
  23. 23To make the chutney, add button red chillies, garlic cloves, salt, cooking oil, tamarind pulp, fresh coriander and water to a blender.
  24. 24Blend well.
  25. 25Add roasted and crushed cumin seeds to the chutney.
  26. 26Mix well.
  27. 27Serve the chicken seekh kababs with the imli & lal mirch chutney.

Ingredients

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

Equipment

PanFood processorBowlSkewerAluminium foil bowlBlender

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