Chicken Seekh Kebab Recipe
Description:
Chicken Seekh Kebab is an irresistible dish brimming with bold, aromatic spices and flavors that transport you to the heart of Hyderabadi cuisine. This succulent appetizer features spiced minced chicken, perfectly molded onto steel skewers and cooked either in a traditional tandoor or over a BBQ grill. Every bite of these kebabs bursts with a harmonious blend of spices and smokiness, making them a sure-fire hit at any gathering or special occasion.
Cuisine: Hyderabadi
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (chopped) | 500 grams |
| Onion (chopped) | 1 medium |
| Garlic cloves | 6 cloves |
| Fresh ginger | 1-inch piece |
| Green chilies (chopped) | 3 |
| Garam masala powder | 2 teaspoons |
| Coriander powder | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Fennel seeds (coarsely ground) | 1/2 teaspoon |
| Cinnamon stick | 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 small piece |
| Ghee | As required for frying |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions
-
Preparing the Spice Paste:
Begin by placing the chopped onion, garlic, ginger, and green chilies into a small grinder or food processor. Blend these ingredients together to form a smooth, fragrant paste that will serve as the base of your kebab mixture. -
Making the Kebab Mix:
Next, in a food processor, combine the chopped chicken breasts with 2 tablespoons of the freshly made ginger-garlic-onion-chili paste. Add the garam masala powder, coriander powder, Kashmiri red chili powder, fennel powder, black pepper, lemon juice, gram flour (besan), and salt to taste. Pulse the mixture until it reaches a coarse, well-blended consistency. -
Marination & Smoking:
Transfer the kebab mixture to a large bowl and cover it. Place the bowl in the refrigerator and let the mixture chill for at least 2 hours, or ideally overnight, allowing the flavors to meld.For a smoky flavor, we will add a traditional “coal smoking” touch. Place a steel bowl or katori in the center of the kebab mixture. Heat a piece of coal directly on the flame until it becomes red-hot. Carefully place the hot coal inside the steel bowl. Drizzle a spoonful of ghee over the coal, which will cause it to smoke. Immediately cover the bowl tightly and let the mixture absorb the smoky aroma. Once the smoke has settled, remove the cover.
-
Shaping the Kebabs:
After the smoking process, divide the mixture into 10 to 12 equal portions. Grease your palms with a little oil to prevent sticking and shape each portion into a long, cylindrical kebab around the skewers. -
Cooking the Kebabs:
Heat a pan or grill over medium heat. Drizzle some oil over the pan and gently place the skewers with the chicken seekh kebabs on them. Fry the kebabs, turning them occasionally, until they are golden brown and cooked through on all sides. This usually takes about 15-20 minutes, depending on the heat. -
Serving Suggestions:
Serve the hot and crispy Chicken Seekh Kebabs with soft pita bread or rotis. To elevate the flavor experience, pair them with a refreshing mint chutney, tangy yogurt dip, and pickled onions. These kebabs also make an excellent appetizer when served as part of a grand meal featuring Hyderabadi Mutton Dum Biryani, Bagara Baingan, and Rose Gulkand Phirni for a truly decadent feast.
Enjoy the perfect fusion of smoky flavors, tender chicken, and aromatic spices with this delicious Hyderabadi Chicken Seekh Kebab!
