Chicken seekh kabab is made with a spicy boneless chicken blend combining several aromatic spices, onion, ginger, garlic and more. It is grilled to perfection, usually over a charcoal grill. Take a cue from my easy recipe to make chicken seekh kabab at home.
KEY TAKEAWAYS
- Chicken seekh kabab is a tasty and widely consumed dish in India.
- Serve it with green chutney, tomato ketchup, mustard sauce, yogurt dip or fresh salad.
- Chicken seekh kabab tastes slightly spicy, savory, smoky, and earthy.
- Other similar recipes are mutton seekh kabab, chicken shami kabab, chicken malai kabab, chicken reshmi kabab, and galouti kabab.
The Ingredients:
- 1 kg chicken (boneless, cut into small pieces)
- 4 pieces onions (medium size, roughly diced)
- 15 cloves garlic (peeled, whole)
- 1 piece ginger (2-inch size, roughly sliced)
- 8 pieces green chilies
- 1.5 tsp coriander seeds (crushed)
- 1.5 tsp cumin seeds (roasted, crushed)
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 tsp chili flakes
- 1 tsp garam masala powder
- ¼ tsp nutmeg and mace powder
- 2 tbsp butter (after melting)
- Salt to taste
- Coriander leaves (a handful, finely chopped)
For garnishing:
- 2 tbsp butter (melted)
- Chaat masala powder – as required
This recipe was passed on by the woman who helps us with cleaning. One day, while I was cooking chicken pakora, she peeked into the kitchen and casually said in Hindi, “If you had made chicken seekh kabab then it would have been even better.” I smiled and asked her for the full version of the recipe. She told me patiently.
I made chicken seekh kabab in her way the next weekend, and it turned out amazing. My husband nodded in approval, and my sons said, “Maid aunty rocks!” Now, it is a reminder that wisdom lives in everyday hands. Recipes do not always come from chefs—they come from life.
How to Make Chicken Seekh Kabab? (Step by Step Guide with Images)
Step 1: Take 1 kg of chicken, preferably from the thigh area, and cut it into small boneless pieces.
Step 2: Chop 4 pieces of medium-sized onions (roughly diced) in a chopper. Remove them in a bowl, squeeze out the juice and keep aside.
Step 3: Now, put 15 cloves of garlic (peeled, whole), 8 pieces of green chilies, and 1 piece of ginger (2-inch size, roughly sliced) in the same chopper and chop them.
Step 4: Now, add half of the boneless chicken pieces to it and blend nicely with the ginger, garlic and chilies. Remove it on a plate. Then, blend the remaining chicken pieces and put them on the same plate.
Step 5: Add the chopped onions to it along with 1.5 tsp of crushed coriander seeds, 1.5 tsp of roasted and crushed cumin seeds, ½ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of chili flakes, 1 tsp of garam masala powder, ¼ tsp of nutmeg and mace powder, 2 tbsp of butter after melting, salt to taste, and a handful of finely chopped coriander leaves.
Step 6: Mix everything nicely. Spread it evenly on the plate and leave it aside for about 10 to 15 minutes to set properly.
Step 7: Put the keema paste on skewers and press them in the middle to divide them into two parts as shown.
Step 8: Put them on a charcoal grill. Turn them in between. Remove them on a plate when done. Put some molten butter on them to enhance the taste.
Step 9: Your tasty and spicy chicken seekh kabab is ready to enjoy. Sprinkle a bit of chaat masala powder on them and serve hot with green chutney and cucumber-pudina-onion salad and lemon wedges.
Recipe Card
Chicken Seekh Kabab
Ingredients
- 1 kg chicken boneless, cut into small pieces
- 4 pieces onions medium size, roughly diced
- 15 cloves garlic peeled, whole
- 1 piece ginger 2-inch size, roughly sliced
- 8 pieces green chilies
- 1.5 tsp coriander seeds crushed
- 1.5 tsp cumin seeds roasted, crushed
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 tsp chili flakes
- 1 tsp garam masala powder
- ¼ tsp nutmeg and mace powder
- 2 tbsp butter after melting
- Salt to taste
- Coriander leaves a handful, finely chopped
For garnishing:
- 2 tbsp butter melted
- Chaat masala powder - as required
Instructions
- Take 1 kg of chicken, preferably from the thigh area, and cut into small boneless pieces.
- Chop 4 pieces of medium-sized onions (roughly diced) in a chopper. Remove them in a bowl, squeeze out the juice and keep aside.
- Now, put 15 cloves of garlic (peeled, whole), 8 pieces green chilies, and 1 piece ginger (2-inch size, roughly sliced) in the same chopper and chop them.
- Now, add half of the boneless chicken pieces to it and blend nicely with the ginger, garlic and chilies. Remove it on a plate. Then, blend the remaining chicken pieces and put it on the same plate.
- Add the chopped onions to it along with 1.5 tsp of crushed coriander seeds, 1.5 tsp of roasted and crushed cumin seeds, ½ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of chili flakes, 1 tsp of garam masala powder, ¼ tsp of nutmeg and mace powder, 2 tbsp of butter after melting, salt to taste, and a handful of finely chopped coriander leaves.
- Mix everything nicely. Spread it evenly on the plate and leave it aside for about 10 to 15 minutes to set properly.
- Put the keema paste on skewers and press them in the middle to divide them into two parts as shown.
- Put them on a charcoal grill. Turn them in between. Remove them on a plate when done. Put some molten butter on them to enhance the taste.
- Your tasty and spicy chicken seekh kabab is ready to enjoy. Sprinkle a bit of chaat masala powder on them and serve hot with green chutney and cucumber-pudina-onion salad and lemon wedges.
