Asli Seekh Kababs (Authetic taste and texture)
Ingredients
- Onion 1 medium
- Green chilies 4-5
- Coriander 1 big bunch
- Chicken boneless 1 kg
- Coriander Seeds 1 tbsp full coarsely crushed
- Cumin Seeds 1/2 tbsp coarsely crushed
- Salt to taste
- Chili powder 2 tbsp
- Turmeric powder 1/2 tbsp
- Garam Masala 1.5 tbsp
- Coriander powder 1 tbsp
- Cumin powder 3/4 tbsp
- Ginger paste 1.5 tsp
- Garlic paste 1.5 tsp
- Some skewers
- Oil for shaping the kababs and frying.
Garnish
- Onion Rings
- Lemon wedges
- Sumac
- Fresh chopped coriander
Instructions
- Wash the chicken and pat dry. There should be no moisture in the Grind/chop the boneless chicken into fine mince.
- Add onion, green chilies and fresh coriander and chop again as fine as possible (trick to get restaurant style kabab texture.
- Take the mince out in a bowl and add coarsely crushed coriander seeds and cumin seeds.
- Add salt, red chili powder, turmeric powder, garam masala powder, coriander powder and cumin powder. Add ginger and garlic paste as well.
- Cover and refrigerate overnight.
- Next day, shape into big sized kababs on skewers and freeze for half an hour to firm the shape up a little bit.
- Grill on a greased griller or shallow fry in a pan for 5-6 minutes until cooked through.
- Do not overcook otherwise the kababs will become dry due to loss of moisture.
- Garnish with onion slices, fresh coriander and sumac.
- Serve immediately with poori paratha/naan/roti and mint raita.
- Enjoy my asli Seekh kababs!