INGREDIENTS
- 1-2 medium onions
- 3-4 garlic cloves
- Little ginger
- 2-3 fresh green and red chillies
- Coriander leaves
- 300 gms Chicken mince
- 2-3 tbsp Shilpas Masala Mill Seekh Kabab Masala
- 1 tbsp red chilli powder
- ½ tsp Shilpas Masala Mill Kashmiri Chilli Powder
- ½ tsp chaat masala
- Salt and pepper to taste
- Ghee
INSTRUCTIONS
- Blend (coarse) together ginger, garlic, coriander leaves, chillies and onion.
- Squeeze excess liquid.
- Add to the mince in a large bowl.
- Add powders and salt.
- Mix well.
- Leave to set for at least 30 mins in the fridge.
- Grease your hands and shape the kababs around the skewer.
- Heat ghee in a pan and fry the seekh kabab until done (at least 8-12 mins).
- That’s it, it’s done.
- Enjoy the seekh kabab with mint chutney, red dry chillies and tamarind chutney, onions, coleslaw and naan.
- To make tamarind and red chilli chutney, grind garlic, dry red chillies, salt, little oil, tamarind pulp, fresh coriander, coriander and cumin seeds, a pinch of sugar and water to a fine texture. Your chutney is ready.
- I’ve served Aashirvad Multigrain Atta Naans today.
Enjoy
SPICE LEVEL:🌶
