# Restaurant Style Chicken Seekh Kabab with Chutney

A recipe for yummy seekh kababs with a chatpati chutney.

- Servings: 9 servings
- Total time: 35 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Pan
- Food processor
- Bowl
- Skewer
- Aluminium foil bowl
- Blender

## Source

- Original video: https://www.facebook.com/share/v/1D2X7U88Nr/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/ec5f16a1-a5de-4b3b-b3f7-b666e8a0e754
- Extracted: 2025-11-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt