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

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Other Cuisines

Course : Starter

Mulayam Murgh Seekh

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Mulayam Murgh Seekh checkout Chicken Seekh Kabab , Chicken Gold Coin , Chicken 65 , Drums Of Heaven (Chicken Lollipops) . You can also find more Starter recipes like Hot Thai Chilli Chicken Wings, Watermelon Shaslik, Citrus Glazed Carrots, Tandoori Lobsters. Or try out these recipes from Other Cuisines Cuisine like Chicken Sausage Roll, Bangda Teekha Masala, Fig and Walnut Loaf, Baked Alaska.

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 : Medium

Ingredients for Mulayam Murgh Seekh

  • Chicken 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.

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