Seekh kabab has always been my kids favourite and it gets over in a jiffy …. I do search for recipes that are easy to make and yet no compromise on taste and this recipe did fit into both the category ( easy and tasty ) …. I liked the idea of adding cashews in the mixture and no egg in the recipe was the main reason why I wanted to try this recipe , plus adding butter made these kababs very moist and juicy
One regret that I didn’t make loads of them and it was not enough for all … Kids polished most of it and we got just few to taste , decided that next time I should make these kababs in bulk as it was liked by all and kept my promise and made in loads of them for a party ( best thing is it’s very easy to make this kabab mixture )
- Chicken boneless- 500 gm (or minced chicken)
- Chopped Onion-1 medium
- Chopped Ginger – 1 tbsp
- Chopped Garlic -1 tbsp
- Chilly powder-1 tsp
- Coriander powder-1 tsp
- Garam masala powder- ½ tsp
- Salt-to taste
- Cashew nuts- 10
- Lemon juice- 1 tbsp
- Chopped Coriander leaves – 2 tbsp
- Chopped mint leaves – 2 tbsp
- Green chili – 1
- Melted Butter-3 tbsp
- Oil for shallow frying the kebab – 1/4 cup
- Soak cashew nut in hot water for few minutes. In a blender add cashew nut and lemon juice , green chili , coriander , mint onion , ginger , garlic; blend to paste
- Add bone less chicken pieces , salt and blend to a coarse paste. In a large bowl; mix all the powders and blended chicken . Add melted butter in to it and mix well.
- Keep in fridge for at least 20 minutes to set. Grease your hand well with water and take a small portion of kebab mix and stick it on the skewer and make kababs
- In a non-stick pan; add little oil , place the kababs on top. Cook on low flame until all sides are golden brown and cooked well , it takes 7 minutes to cook them .
- Serve hot along with a crunchy salad
I took 20 minutes to make this kabab ( cooking time not included )
Note : wet your hands with water or oil before making each kabab; otherwise it will stick on your hands.