MURGH SEEKH KEBAB
MURGH SEEKH KEBAB
Seekh Kebabs originated on the Indian subcontinent and soon found their way into royal kitchens. Easy as it may seem, this appetizer requires a subtle and just right mix of ingredients. Typically cooked on a tandoor, Murgh Seekh Kebabs are made with signature spices mixed with minced or ground chicken, formed into skewers and then grilled. Exquisitely tender, delicious, and full of enticing flavours, this irresistible appetizer is not meaty but has just the right amount of seasoning that won’t overwhelm you. Not to mention, the soft fragrance of the choicest spices will definitely floor you.
900gm - Chicken mince
1/4 cup - Onions
1/4 cup - Ginger
8 nos. - Green Chillies
1/3 cup - Coriander
2/3 cup - Cashew nuts
2 nos. - Eggs
3 tbsp - Groundnut oil
1/2 Tsp - White pepper powder
2 Tsp - Salt
2 tbsp - Garam masala
Butter for coating
Remove it from skewers, sprinkle chaat masala, butter and lemon juice. And, serve it with warqi parantha or naan.
- Prepare by cleaning the minced meat.
- 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.
- Pound all the coriander seeds with a pestle.
- Whisk all the eggs in a bowl.
- 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.
- Preheat to 325 degrees F.
- 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.
- 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.