How to make Khaas Seekh -

Paneer layer covered with minced chicken layer on satay sticks and cooked in a pan

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Khaas Seekh

Khaas Seekh Recipe Card


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.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Khaas Seekh Recipe

  • Cottage cheese (paneer) grated 1 cup

  • Chicken mince 1 cup

  • Cornflour grated 2 teaspoons

  • Salt to taste

  • Ginger-garlic-green chilli paste 2 teaspoons

  • Fresh mint leaves 4-5

  • Fresh coriander leaves 4-5

  • White pepper powder A pinch

  • Green cardamom powder A pinch

  • Garlic chopped 2 teaspoons

  • Ginger chopped 2 teaspoons

  • Green chilli chopped 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Ghee melted 2 teaspoons

  • Oil to cook

  • Micro greens to garnish

  • Lemon 1


Step 1

Take crumbled cottage cheese in a bowl, add cornflour, salt and ginger-garlic-green chilli paste.

Step 2

Chop mint leaves and coriander leaves and add along with white pepper powder and green cardamom powder and mash while mixing together.

Step 3

Take a small portion of this mixture, shape into a long tube and insert a satay stick through the middle. Press it lightly and place them on a plate. Use up the remaining cottage cheese mixture similarly and keep the plate in the refrigerator.

Step 4

Take chicken mince in another bowl, add garlic, ginger, green chilli, garam masala powder, chaat masala, salt and melted ghee and mix well.

Step 5

Take the satay sticks with cottage cheese out of the refrigerator.

Step 6

Dampen your hands, take a portion of chicken mixture and pat it over the cottage cheese layer on each satay sticks.

Step 7

Heat oil in a non-stick grill pan, put the satay sticks in it, a few at a time, and cook, rotating the sticks for even cooking. Cook till they turn a light golden brown all around.

Step 8

Drain from the pan, place on a plate and remove the satay sticks.

Step 9

Halve them diagonally, arrange on serving plate. Garnish with some micro greens and squeeze juice of lemon over them 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 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.