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Murgh Seekh Kebab

Exquisitely tender, delicious, and full of sharp flavours, this irresistible appetizer is a blend of ground minced chicken and signature spices skewered in a clay oven.
  • Preparation Time : 15 mins
  • Cooking Time : 30 mins
  • Serves : 4

Ingredients

  • 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

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

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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