- Chicken mince – 500 grams
- Green chillies – finely chopped 1-2
- Onion – finely chopped 1 medium
- Ginger – finely chopped 1 inch piece
- Garlic – finely chopped 4 cloves
- Cashewnuts – finely chopped 2 tablespoons
- Chaat masala – 1 teaspoon
- Garam masala – 1 teaspoon
- White pepper powder – 1 teaspoon
- Fresh coriander leaves – 2 tablespoons
- Lemon juice – 1 tablespoon
- Salt to taste
- Butter – 2 tablespoons
The nuts and masala bind the keema, so don’t worry about the kabab breaking up while cooking…
Just try making them with confidence.
- Step 1
In a bowl, mix together the minced chicken, green chillies, onion, ginger, garlic, cashew nuts, chaat masala, garam masala powder, white pepper powder, fresh coriander, lemon juice and salt. Alternatively, you can use boneless chicken and grind it together with the green chillies, onion, ginger and garlic.
- Step 2
Add the remaining ingredients and mix. Heat a tawa and drizzle some oil on it. Wet your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa.
- Step 3
Cook, turning from time to time, so that they cook evenly all around. Baste with butter at regular intervals. Serve hot.
Bon Appetit !
Entry for #WeeklyChallenge for #FoodBloggers
Credits : Chef Sanjeev Kapoor