Traditional chicken kebab appetizer slowed cooked on bamboo skewers
500 grams Chicken minced
2 tbsp Ginger Garlic paste
1 Egg lightly beaten
1-2 Green chillies finely chopped
2 medium Onion finely chopped
1 tsp Red chilli powder
1 tsp Chaat masala
1 tsp Cumin powder
1 tsp Garam masala
1 tsp White pepper powder
½ bunch Coriander/ Cilantro leaves finely chopped
1 tbsp Lemon juice
Bread crumbs( if required as binding and for crispiness)
Salt to taste
2 tbsp Butter for brushing
Oil for greasing/basting
Wash the minced chicken thoroughly in the water. Drain the water through the sieve and squeeze out any excess moisture from the minced chicken.
In a bowl whisk the egg. Add onion, ginger garlic paste, cumin powder, red chilli powder, green chillies, white pepper powder, garam masala, chaat masala, Coriander/ Cilantro leaves, Lemon juice, Bread crumbs and salt. Mix together everything.
Add the minced chicken. Mix very well with hands and keep aside for 25-30 minutes.
Heat a non-stick pan/tawa and add sufficient oil to shallow fry kabab.
Using wet hands take a little chicken mixture and spread it around skewers. Press firmly and place the seekh kebabs on the tawa/pan.
Cook on a medium heat turning from time to time, so that they cook evenly all around. Or Preheat oven to 250°C. Arrange the kebabs on a baking tray lined with baking paper. Cook in oven for 8 to 10 minutes.
Overcooking in the oven can harden kebabs, therefore to retain their moisture remove them from oven after 10 minutes when they turn light in colour and before serving just shallow fry in a pan.
Remove from skewers after the kebab is cooked completely and brush with butter.
Serve hot with Mint-Coriander Chutney or naan bread or with onions and lemon wedges.