Chicken Seekh Kabab

200 gms minced chicken
2 green chillies thinly chopped
1 med onion grated,
1 inch ginger paste
4-5 cloves garlic paste
1/2 tsp sesame seeds
1/2 tsp poppy seeds
6-7 cashew nuts
4-5 almonds
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1 tbsp garam masala powder
A pinch of black pepper powder
1 cup oats
1/2 tsp chaat masala powder
Fresh cilantro chopped
Salt to taste

Serve hot with spicy coriander or mint chutney. Good with a salad and flat bread.
If chaat masala is not available, use a little lemon or lime juice to mimic the tart taste.

Combine the sesame seeds, poppy seeds, cashew nuts and almonds. Also add the garlic and ginger if not already a paste.

Grind and make a smooth paste.


Mix all the ingredients in the minced chicken, also add the seeds and nuts paste.

Mix very well with the hands and keep aside for 25-30 minutes.

Heat a non-stick pan and add sufficient oil to shallow fry kabab.

Apply little bit of water in your hands, take a small ball of the mixture and insert any type of skewer through it just to make the holes. If using bamboo skewers presoak in water.

Place on a tray lined with baking paper and place under grill, turning occasionally until golden brown.



Serving Size: 6 patties