Murgh Seekh Kebab
- Preparation Time : 15 mins
- Cooking Time : 30 mins
- Serves : 4
Ingredients
-
900gmChicken mince
-
1/4 cupOnions
-
1/4 cupGinger
-
8 nos.Green chillies
-
1/3 cupCoriander
-
2/3 cupCashewnuts
-
2 nos.Eggs
-
3 tbspGroundnut oil
-
1/2 TspWhite pepper powder
-
2 TspSalt
-
2 tbspGaram masala
-
Butter for coating
Preparation
1. Prepare by cleaning the minced meat.
2. Peel, wash and finely chop onions. Scrape, wash and finely chop ginger. Remove stems, wash, slit, deseed and finely chop green chillies. Clean, wash and chop coriander.
3. Pound all the coriander seeds with a pestle.
4. Whisk all the eggs in a bowl.
5. To the mince, add all the ingredients, except butter in a large bowl and mix well. Keep aside for 15 min. Divide into 12 equal portions and make balls.
6. Preheat to 325 degrees F.
7. Using a wet hand, spread the balls by pressing each along the length of the skewers, two inches apart and make each kebab 4 inches long.
8. Roast in a moderately in a charcoal grill for about the same time or in a pre-heated oven for 8-10 mins. Remove and hang the skewers to let the excess moisture drip off (approx 2 mins), grease with butter and roast again for 2 mins.
To Serve
This kebab is a delectable combination with tandoori roti & warqi parantha.
-
900gm
Chicken mince
-
1/4 cup
Onions
-
1/4 cup
Ginger
-
8 nos.
Green chillies
-
1/3 cup
Coriander
-
2/3 cup
Cashewnuts
-
2 nos.
Eggs
-
3 tbsp
Groundnut oil
-
1/2 Tsp
White pepper powder
-
2 Tsp
Salt
-
2 tbsp
Garam masala
-
Butter for coating
-
900gmChicken mince
-
1/4 cupOnions
-
1/4 cupGinger
-
8 nos.Green chillies
-
1/3 cupCoriander
-
2/3 cupCashewnuts
-
2 nos.Eggs
-
3 tbspGroundnut oil
-
1/2 TspWhite pepper powder
-
2 TspSalt
-
2 tbspGaram masala
-
Butter for coating
1. Prepare by cleaning the minced meat.
2. Peel, wash and finely chop onions. Scrape, wash and finely chop ginger. Remove stems, wash, slit, deseed and finely chop green chillies. Clean, wash and chop coriander.
3. Pound all the coriander seeds with a pestle.
4. Whisk all the eggs in a bowl.
5. To the mince, add all the ingredients, except butter in a large bowl and mix well. Keep aside for 15 min. Divide into 12 equal portions and make balls.
6. Preheat to 325 degrees F.
7. Using a wet hand, spread the balls by pressing each along the length of the skewers, two inches apart and make each kebab 4 inches long.
8. Roast in a moderately in a charcoal grill for about the same time or in a pre-heated oven for 8-10 mins. Remove and hang the skewers to let the excess moisture drip off (approx 2 mins), grease with butter and roast again for 2 mins.
To Serve
This kebab is a delectable combination with tandoori roti & warqi parantha.
1. Prepare by cleaning the minced meat.
2. Peel, wash and finely chop onions. Scrape, wash and finely chop ginger. Remove stems, wash, slit, deseed and finely chop green chillies. Clean, wash and chop coriander.
3. Pound all the coriander seeds with a pestle.
4. Whisk all the eggs in a bowl.
5. To the mince, add all the ingredients, except butter in a large bowl and mix well. Keep aside for 15 min. Divide into 12 equal portions and make balls.
6. Preheat to 325 degrees F.
7. Using a wet hand, spread the balls by pressing each along the length of the skewers, two inches apart and make each kebab 4 inches long.
8. Roast in a moderately in a charcoal grill for about the same time or in a pre-heated oven for 8-10 mins. Remove and hang the skewers to let the excess moisture drip off (approx 2 mins), grease with butter and roast again for 2 mins.
To Serve
This kebab is a delectable combination with tandoori roti & warqi parantha.
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