why make this recipe
Chicken Kebab, especially in the juicy Seekh style, is a delight that everyone loves. This dish captures the essence of rich flavors and tender meat, making it a perfect choice for barbecues, family gatherings, or even a cozy dinner at home. The combination of spices and fresh herbs creates a mouthwatering treat that can easily impress your guests.
how to make Chicken Kebab
Ingredients
- 1 kg boneless chicken (thigh preferred), finely minced
- 150 g onion paste (squeezed completely dry)
- 40 g ginger-garlic paste
- 20 g green chilli paste
- 30 g fresh coriander, finely chopped
- 2 tsp garam masala
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp Kashmiri chilli powder
- 1 tsp black pepper powder
- 2 tbsp lemon juice
- 18 g salt (adjust to taste)
- 50 ml oil or melted butter
- 1 egg (optional, for extra binding)
- 30 g cornflour or roasted besan
Directions
- Mince the chicken finely. It should be grainy, not a smooth paste.
- Add the minced chicken to a large bowl.
- Add onion paste, ginger-garlic paste, green chilli paste, coriander, all spices, salt, lemon juice, oil or butter, egg (if using), and cornflour or besan.
- Mix everything very well.
- Knead the mixture for 4–5 minutes until it becomes sticky and well bound. This step is very important for juicy kebabs.
- Cover and rest the mixture in the refrigerator for 30 minutes.
- Take portions and shape them onto skewers like seekh kebabs.
- Grill at 220°C or cook on high flame, turning occasionally, until golden brown and fully cooked. Serve hot with mint chutney, onion salad, and lemon wedges.
how to serve Chicken Kebab
Chicken Kebab is best served hot off the grill. Pair it with mint chutney, fresh onion salad, and lemon wedges for a refreshing touch. You can also serve it with naan or rice for a complete meal.
how to store Chicken Kebab
If you have leftovers, allow the kebabs to cool completely before storing them. Place them in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or on a grill before serving again for the best taste.
tips to make Chicken Kebab
- Ensure that the chicken is minced well but not turned into a paste; a grainy texture works best for kebabs.
- Kneading the mixture is crucial; it helps the spices bind well and results in juicy kebabs.
- Resting the mixture in the refrigerator allows flavors to meld and makes shaping the kebabs easier.
- If you want extra binding, you can add the egg, but it’s optional.
variation
You can add finely chopped bell peppers or mint leaves to the chicken mixture for added flavor. Additionally, try using different meats like beef or lamb for a different taste experience.
FAQs
1. Can I use chicken breast instead of thighs?
While chicken breast can be used, chicken thighs provide more moisture and flavor, making the kebabs juicier.
2. Can I freeze the kebab mixture?
Yes, you can freeze the kebab mixture. Just shape them onto skewers and store in an airtight container. Thaw before grilling.
3. What can I serve with Chicken Kebab?
Chicken Kebab goes well with various sides, including rice, naan, salads, and different dipping sauces like mint chutney or yogurt sauce.
Chicken Kebab
Ingredients
Method
- Mince the chicken finely until grainy, not a smooth paste.
- Add the minced chicken to a large bowl.
- In the bowl, combine onion paste, ginger-garlic paste, green chilli paste, fresh coriander, spices, salt, lemon juice, oil or melted butter, egg (if using), and cornflour or besan.
- Mix all ingredients very well.
- Knead the mixture for 4–5 minutes until sticky and well bound.
- Cover and rest the mixture in the refrigerator for 30 minutes.
- Take portions of the mixture and shape them onto skewers like seekh kebabs.
- Grill at 220°C or cook on high flame, turning occasionally, until golden brown and fully cooked.