Chicken Seekh Kebab Recipe
Cuisine: Hyderabadi
Course: Appetizer
Diet: Non-Vegetarian
Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts, chopped | 500 grams |
| Onion, chopped | 1 medium |
| Garlic cloves | 6 cloves |
| Ginger (1-inch piece) | 1-inch |
| Green chilies, chopped | 3 |
| Garam masala powder | 2 teaspoons |
| Coriander powder (Dhania) | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Fennel seeds (Saunf), coarsely ground | 1/2 teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Black pepper powder | 1/4 teaspoon |
| Lemon juice | 1 teaspoon |
| Gram flour (Besan) | 1/4 cup |
| Salt | To taste |
| Coal (for smoking) | 1 piece |
| Ghee (Clarified butter) | As required |
Instructions
-
Prepare the Ginger-Garlic-Onion Paste:
Start by placing the chopped onions, garlic cloves, ginger, and green chilies in a small grinder jar. Blend everything together until you achieve a smooth paste. This will be the base for flavoring the chicken mixture. -
-
Make the Seekh Kebab Mixture:
In a food processor, add the chopped chicken breasts, along with 2 tablespoons of the freshly made ginger-garlic-onion paste. Then, add the garam masala powder, coriander powder, Kashmiri red chili powder, coarsely ground fennel seeds, cinnamon stick, black pepper powder, lemon juice, gram flour, and salt to taste.Pulse the mixture several times until it becomes a coarse, combined mixture. You don’t want it too smooth, as the texture is key for shaping the kebabs.
-
Refrigerate the Mixture:
Transfer the mixture into a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the flavors to meld together and makes it easier to shape the kebabs. -
Coal Smoke the Kebab Mixture:
Once the mixture has chilled, it’s time to add a smoky flavor to the kebabs. Place a steel bowl (or a small steel katori) in the center of the kebab mixture. Heat a piece of coal on a gas flame until it’s red hot.Carefully place the hot coal inside the steel bowl. Add a spoonful of ghee (clarified butter) on top of the coal. The coal will begin to emit smoke almost immediately. Quickly cover the bowl to trap the smoke and infuse it into the chicken mixture. Let it sit for about 5 minutes, then remove the lid and discard the coal.
-
Shape the Seekh Kebabs:
Grease your palms with a little oil to prevent the kebab mixture from sticking to your hands. Take small portions (about 10-12 portions) of the mixture and shape them into long kebabs around skewers. Make sure the kebabs are even in thickness to ensure they cook uniformly. -
Cook the Seekh Kebabs:
Preheat a non-stick or cast-iron pan on medium heat. Drizzle a little ghee or oil over the kebabs to ensure they don’t stick to the pan. Place the shaped kebabs in the hot pan, turning occasionally to cook evenly on all sides. Fry the kebabs until they are golden brown and cooked through, approximately 10-12 minutes, depending on the size. -
Serve the Kebabs:
Serve the freshly cooked Chicken Seekh Kebabs hot and crispy. They pair beautifully with soft pita breads or rotis. For added flavor, serve with a side of tangy mint chutney, creamy yogurt dip, and pickled onions. You can even incorporate these kebabs into a larger Hyderabadi feast with dishes like Hyderabadi Mutton Dum Biryani, Hyderabadi Bagara Baingan, and Rose Gulkand Phirni for a complete meal experience.
Tips for the Best Seekh Kebabs:
- Use Fresh Chicken: Freshly chopped chicken breasts work best for this recipe. You can also use boneless, skinless chicken thighs for a richer taste and tender texture.
- Coal Smoking: The coal smoking process gives the kebabs a unique smoky flavor, making them extra special. If you’re unable to use coal, you can substitute with liquid smoke, though the flavor might not be as authentic.
- Texture: If the mixture feels too sticky to shape, add a little more gram flour (besan) to bind it together, but be careful not to overdo it, as too much flour can make the kebabs dense.
- Pan-frying or Grilling: If you prefer, you can also cook the kebabs on a grill or in an oven, though pan-frying in ghee creates a crispy texture that is particularly delicious.
This Chicken Seekh Kebab recipe brings a classic Hyderabadi touch to your table. It’s ideal for serving as an appetizer or part of a larger festive meal, with its smoky aroma and rich spices that will leave your guests asking for more. Whether enjoyed with flatbreads, dips, or as a main course, these kebabs are sure to make a memorable impression.
