Chicken Seekh Kabab Recipe | Perfect Juicy Seekh Kabab without Grill

Hello, food enthusiasts, and welcome back to our culinary journey! Today, we're diving into the aromatic and savory world of traditional cuisine with a twist, as I'll be showing you how to make the most succulent Chicken Seekh Kababs, and guess what? No grill required! Yes, you heard it right. We'll be mastering the art of creating these mouthwatering kababs right in your kitchen, without the need for a grill. Whether you're hosting a dinner party or simply craving some delicious comfort food, this recipe is perfect for any occasion. So, let's get started and bring the flavors of the East right to your plate with these perfectly juicy seekh kababs."Show more

Chicken Seekh Kabab Recipe
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Ingredients
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500g boneless chicken
1/2 cup shredded mozzarella cheese
2 and 1/2 tbsp gram flour (besan)
1 green chili
1 small-sized onion
2 tbsp coriander leaves
1/4 cup mint leaves
3 cloves of garlic
1 tbsp chopped ginger
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp chaat masala
1/2 tsp turmeric powder
1 tsp salt (adjust to taste)
1 and 1/2 tbsp ghee (clarified butter)
3 tbsp oil

Instructions:
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1. Add boneless chicken, onion, cloves of garlic, chopped ginger, fresh coriander leaves, mint leaves, red chili powder, cumin powder, coriander powder, green chili, turmeric powder, garam masala, chaat masala, ghee and salt to the bowl of a food processor and blend on high speed until a fine paste forms.
2. Transfer the chicken mixture to a bowl and add gram flour, shredded mozzarella cheese and mix until just combined.
3. Heat a piece of charcoal on a stovetop until it's red hot and glowing.
4. Place a small steel bowl in the center of the chicken mixture.
5. Once the coal is hot, carefully place it in the bowl.
6. Pour a teaspoon of oil over the hot coal and immediately cover the bowl with a lid to trap the smoke inside.
7. Let the chicken mixture sit for about 3-4minutes to allow the smoke to infuse into the mixture. The longer it sits, the smokier the flavor will be.
8. After smoking, carefully remove the bowl with the hot coal from the chicken mixture using tongs.
9. Refrigerate the chicken mixture for at least 1-2 hours.
10. Grease your hands with oil.
11.Take a portion of the chicken mixture and shape it around the chopstick, forming a kabab. Repeat the same process with the remaining mixture.
12. Heat some oil in a frying pan over medium heat.
13. Place the kababs in the pan and fry on medium-low heat until golden brown from all sides.
14. Once fried, remove the kebabs from the pan and place them on a serving platter.
15. Serve hot with your favorite chutney.
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