How to make Mulayam Murgh Seekh - Chicken kababs cooked on tandoor.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Minced, Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Persian

Course : Snacks and Starters

Mulayam Murgh Seekh

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

You can also find more Snacks and Starters recipes like Fudina Ni Papdi, Bar-Be-Cued Corn , Mysore Vadai, Chatpati Dal Chat.

Mulayam Murgh Seekh Recipe Card

Mulayam Murgh Seekh
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Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mulayam Murgh Seekh Recipe

  • Chicken Minced minced 500 grams

  • Fresh coriander leaves 1/4 cup

  • Green chillies 2-3

  • Ginger 1 inch piece

  • Garlic 4-6 cloves

  • Cashewnuts 8-10

  • Garam masala powder 1 teaspoon

  • Egg yolks 2

  • Salt to taste

  • Butter 2 tablespoons

  • Chaat masala 1 teaspoon

  • Lemon juice 1 tablespoon

Method

Step 1

Clean, wash and finely chop coriander leaves. Wash, remove stems and finely chop green chillies.

Step 2

Peel ginger, garlic and grind with chopped coriander leaves and green chillies to a fine paste without adding water.

Step 3

Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.

Step 4

Blend ginger, garlic, coriander and green chilli paste with cashewnut paste, garam masala powder and egg yolks. Mix this with chicken mince and add salt.

Step 5

Mix thoroughly and keep aside, preferably in the refrigerator for at least half an hour.

Step 6

Divide the prepared chicken mixture into ten to twelve equal sized portions.

Step 7

Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.

Step 8

Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.

Step 9

Brush the cooked kababs with butter and cook again for a minute in the tandoor.

Step 10

They can also be cooked in a preheated oven at 220°C for about ten minutes.

Step 11

Brush the kababs with butter and cook for two minutes more.

Step 12

Sprinkle lemon juice, chaat masala on the cooked kababs and serve hot.

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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.