Restaurant Style Chicken Seekh Kabab with Chutney
Directions
- 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.
- 2Let the roasted spices cool down.
- 3Transfer the cooled roasted spices to a food processor.
- 4Grind the spices.
- 5Add red chili powder, salt and turmeric powder to the ground spices.
- 6Grind again until the seekh kabab masala is ready.
- 7Set aside the prepared seekh kabab masala.
- 8Mince the boneless chicken (250g at a time) in a food processor.
- 9Transfer the minced chicken to a bowl.
- 10Chop green chillies, onion and fresh coriander coarsely in the food processor.
- 11Squeeze out excess water from the chopped mixture.
- 12Add the squeezed chopped mixture to the minced chicken.
- 13Add ginger garlic paste and the prepared seekh kabab masala to the chicken mixture.
- 14Mix well by hand.
- 15Refrigerate the mixture for 30 minutes.
- 16Place hot charcoal in a small aluminium foil bowl in the center of the chicken mixture.
- 17Pour cooking oil over the charcoal.
- 18Cover and give coal smoke for 2 minutes.
- 19Take 100g of the mixture and shape it into a kabab on a skewer.
- 20Add 2 TBS of cooking oil to a pan.
- 21Place the kababs on the pan.
- 22Fry the kababs on medium flame from all sides until golden brown.
- 23To make the chutney, add button red chillies, garlic cloves, salt, cooking oil, tamarind pulp, fresh coriander and water to a blender.
- 24Blend well.
- 25Add roasted and crushed cumin seeds to the chutney.
- 26Mix well.
- 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
Related recipes
Onion Chutney
Indian · Sauce & Condiment
Coconut Chutney
Indian · Sauce & Condiment
Lemon Pepper Ranch
Indian · Sauce & Condiment
Homemade Bouillon
Indian · Sauce & Condiment
Homemade Tandoori Mayo
Indian · Sauce & Condiment
Pakora con salsa
Indian · Sauce & Condiment
Pakora de cebolla
Indian · Sauce & Condiment
Homemade Mustard
Indian · Sauce & Condiment
Chilli jam
Indian · Sauce & Condiment
Pomegranate Chutney
Indian · Sauce & Condiment
Beerakaya Pachadi
Indian · Sauce & Condiment
Poulet Mariné & Pané
Indian · Sauce & Condiment30m