Chicken Seekh Kabab
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.
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.
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Notes
I prefer using boneless pieces from the thigh of the chicken for additional juiciness. You may, however, use breast pieces.
Do not put all chicken pieces together into the mixer. Blend them in portions for perfect blending.
The more you mix the keema with the masala nicely, the smoother and tastier the seekh kabab will be.
I have used a charcoal grill to make the kabab. You may also fry them on a tawa brushed with a little bit of cooking oil or butter.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Seekh Kabab
Amount per Serving
Calories
300
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
126
mg
42
%
Sodium
2150
mg
93
%
Potassium
801
mg
23
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
36
g
72
%
Vitamin A
484
IU
10
%
Vitamin C
3
mg
4
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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