Chicken seekh kabab is the special delight of minced chicken and other Indian spices. Kabab is a traditional dish of sliced or minced meat originating in the Middle East and later adopted by the Central Asia, before spreading worldwide. The traditional meat for kabab is lamb, but depending on local tastes, it may be beef, goat, chicken, pork, fish and seafood or even vegetarian foods like falafel or tofu. In Iran or Middle East, kababs also serve with saffroned rice or Persian rice named 'KAPSA'. Kababs in India are more or less similar to most other kababs preparations along with their distinct taste i.e seekh, chapli, kakori, boti, kalmi, tikka, shammi all can be credited to the spices native to the Indian subcontinent.
500 gm Mince Chicken
1 Onion (finely chopped)
1 Onion (finely chopped)
1 tsp Freshly Pounded Black Pepper Powder
1 tbsp Coriander Seeds (coarsely pounded)
1 tsp Red Chili Flakes (or chili Powder)
½ tsp Roasted & Crushed Fennel Seeds (Saunf)
1 tsp Roasted Cumin Seeds ( Coarsely Pounded)
1 Egg White (Beaten till peak form)
1 tbsp Soya Sauce
½ Cup Very Finely Chopped Coriander Leaves / Cilantro
1 tbsp Finely Chopped Green Chilies
1 tbsp Rice Flour
1 tbsp Corn Starch
1 tbsp Melted Clarified butter (ghee)
3 tbsp Oil (for shallow frying)12 Bamboo Skewers (soaked in water for 4 hours)
1 tsp Salt
In a large bowl, combine onion, black pepper powder, pounded coriander-cumin-fennel, coriander leaves, chili flakes, green chili, rice flour and corn starch with minced chicken.
Add salt, soya sauce and clarified butter (ghee) in it. Lastly add egg white and combine everything very well. Cover and refrigerate the chicken mixture for overnight or 7-8 hours.
Heat 1tbsp oil in a non-stick pan or tawa. Grease bamboo skewers with few drops of oil. Make seekh kabab by moulding some minced chicken around a skewer about 4" in length and place immediately on the heated pan, like the same way fry 4-5 kababs at a time. Brush with a little oil and keep turning time to time till each kabab is tender and golden brown from outer. After frying remove from the pan and place immediately on the serving plate.
Serve hot with onion rings, salad and chutney of your choice n enjoy!!!
TIPS: Chicken should be very fresh. Soya sauce gives a nice smokey flavor to kababs. Seekh kababs are not supposed to an uniform shape, while making people are usually using their hands and shape accordingly. So shape can be varied. You may bake, fry, grill or BBQ the kababs.
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