How to make Khaas Seekh - Chicken seekhs with paneer and cheese.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cottage cheese, Chicken mince (चिकन कीमा)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Khaas Seekh

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Khaas Seekh checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Potato Cheese Tikki, Sandwich Pakoda, honey chilli paneer, Cranberry Pastry Puff.

Khaas Seekh Recipe Card

Khaas Seekh
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khaas Seekh Recipe

  • Cottage cheese grated 1 cup

  • Chicken mince

  • Processed cheese grated 1/2 cup

  • Chicken mince 600 grams

  • Green cardamom powder 1 1/2 teaspoons

  • Garam masala powder 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Mawa (khoya) grated 1/2 cup

  • Egg 1

  • Salt to taste

  • White pepper powder 1 teaspoon

  • Oil to shallow fry

  • Chaat masala 1 teaspoon

Method

Step 1

Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half the cardamom powder, half the garam masala powder, mint leaves and mix mashing with your hands.

Step 2

Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly.

Step 3

In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt, remaining cardamom powder, white pepper powder and remaining garam masala powder and mix well.

Step 4

Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying.

Step 5

Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly.

Step 6

Serve hot sprinkled with chaat masala.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.