The Arabic term “kabab” which implies barbecued meat, is the source of the Persian word “Sikh,” which implies skewer, and the Arabic word “seekh,” which implies “kabab.”
A special Indian dish called seekh kabab has picked up popularity around the world. Foodies all over the world revere these flavorful, well-seasoned pork sticks. Chicken Seekh kabab is a tasty appetizer, side dish, or primary course that are improved by its interesting flavors and juicy texture. This comprehensive tutorial explores the tasty seekh kabab recipe and instructs you how to create it fair right.
Ingredients:
1. Chicken meat (thighs or breast), cubed 500g boneless
2. Medium-sized onions 2
3. Green chilies 5 to 6
4. Garlic cloves 5 to 6
5. 1 inch piece of ginger
6. A handful of mint leaves
5. 2 tablespoons of lemon juice
6. Besan (gram flour), dry roasted 2 to 3 tablespoons
7. Half a tablespoon of red chili powder
8. 1/2 teaspoon crushed red chili flakes
9. 1 teaspoon cumin seeds, dry roasted
10. 1 teaspoon whole coriander seeds, dry roasted
11. 1 tablespoon black pepper, crushed
12. 1 teaspoon garam masala powder
13. 1/4 teaspoon baking soda
14. 1 teaspoon salt
15. Half teaspoon kebab cheeni and peepli (if available)
16. 2 tablespoons Ghee
Preparation:
1. Using a food processor, finely chop the boneless chicken cubes until they resemble fine mince. In a bowl, set aside.
2. Put cumin seed, coriander seed, black pepper, kabab cheeni, peepli in a pan and dry roast all the ingredients, and grind it.
3. Put Gram flour in a pan and dry roast it separately.
4. Beat the onions, garlic, ginger, and green chilies within the food processor to chop them.
5. In a blender, combine the lemon juice, besan, Mint Leaves, chopped red chili flakes, cumin, coriander, black pepper, garam masala powder, baking soda, salt, and, if desired, kabab cheeni or peepli. Slice until every component is thoroughly mixed.
6. Move the mixed mixture to the bowl with the chicken mince. Gently stir to evenly mix all of the ingredients in the chicken mince and give a smoke of burning coal and Using spoonfuls of chicken mixture, form sections around skewers or molds into seekh kabab-like shapes.
7. Heat the oil in a pan over medium flame once the oil is hot, add the chicken kababs to the skillet and cook until brilliant brown and cooked through, flipping frequently to guarantee equal cooking.
8. chicken seekh kabab is ready serve it with mint chutney and ring onions and enjoy it.
Pro Tips for Foolproof Chicken Seekh Kabab
There are some tips and tricks to make a foolproof, soft, and juicy Chicken seekh kabab as follows.
- To make a chicken seekh Kabab juicy, use boneless and thigh meat, and also use 80% meat and 20% fats in it.
- To make a chicken seekh Kabab soft, you can add more onion to it, and if your onion is less in quantity then your kabab will be hard.
- If you cook chicken seekh kabab in a griller then make sure to remove access water of the onions and green chilies otherwise it will fall in a griller.
Servings:
- You can serve this chicken seekh kabab with Tamarind and mint Chutney, Ring Onions, and puri parathas.
- The cooking time of this chicken seekh kabab is a maximum of 15 to 20 minutes.
- In this quantity of chicken seekh kabab recipe, 3 to 4 persons can easily eat it.
