Mulayam Murgh Seekh

Chicken kababs cooked on tandoor. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Chicken Minced, Fresh coriander leaves
Cuisine Persian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Mulayam Murgh Seekh

  • 500 grams Chicken Minced minced
  • 1/4 cup Fresh coriander leaves
  • 2-3 Green chillies
  • 1 inch piece Ginger
  • 4-6 cloves Garlic
  • 8-10 Cashewnuts
  • 1 teaspoon Garam masala powder
  • 2 Egg yolks
  • to taste Salt
  • 2 tablespoons Butter
  • 1 teaspoon Chaat masala
  • 1 tablespoon Lemon juice


  1. Clean, wash and finely chop coriander leaves. Wash, remove stems and finely chop green chillies.
  2. Peel ginger, garlic and grind with chopped coriander leaves and green chillies to a fine paste without adding water.
  3. Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.
  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.
  5. Mix thoroughly and keep aside, preferably in the refrigerator for at least half an hour.
  6. Divide the prepared chicken mixture into ten to twelve equal sized portions.
  7. Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.
  8. Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.
  9. Brush the cooked kababs with butter and cook again for a minute in the tandoor.
  10. They can also be cooked in a preheated oven at 220°C for about ten minutes.
  11. Brush the kababs with butter and cook for two minutes more.
  12. Sprinkle lemon juice, chaat masala on the cooked kababs and serve hot.

Nutrition Info

Calories 824
Carbohydrates 4.1
Protein 131.6
Fat 31.2
Other Fiber Vitamin B12- 2.6mcg