Chicken mince mixed with chopped onions and selected masala shaped onto skewers and grilled to perfection – a chicken seekh kebab makes a perfect starter of every occasion. Made with chicken mince it doesn’t take too long to cook. Serve this moist and flavourful chicken seekh kebab with mint chutney.
In a bowl, mix together the minced chicken, green chillies, onion, ginger, garlic, cashew nuts, chaat masala, garam masala powder, white pepper powder, fresh coriander, lemon juice and salt. Alternatively, you can use boneless chicken and grind it together with the green chillies, onion, ginger and garlic.
Add the remaining ingredients and mix. Heat a tawa and drizzle some oil on it. Wet your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa.
Cook, turning from time to time, so that they cook evenly all around. Baste with butter at regular intervals. Serve hot.
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.