Restaurant Style Chicken Seekh Kabab with Chutney By Food Fusion

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Your Eid menu will not be complete without these yummy Seekh kababs with a chatpati chutney to go with it. #FoodFusion #HappyCookingToYou #EidSpecial

Written Recipe:

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00:00 Chicken Seekh Kabab with Chutney
Recipe in English:

Ingredients:
-Zeera (Cumin seeds) 1 tbs
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Kabab cheeni (Cubeb pepper) 1 tsp
-Sabut lal mirch (Button red chillies) 5-6
-Sabut kali mirch (Black peppercorns) 12-14
-Ajwain (Carom seeds) ¼ tsp
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 2
-Hari elaichi (Green cardamom) 2-3
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaf) 1
-Chanay (Roasted gram) 2 & ½ tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Namak (Salt) 1 & ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Tatri (Citric acid) 1 pinch
-Chicken boneless 750g
-Hari mirch (Green chillies) 5-6
-Pyaz (Onion) 2 medium
-Hara dhania (Fresh coriander) ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Cooking oil 2 tbs
Imli & Lal mirch Chutney:
-Lehsan (Garlic) cloves 3-4
-Sabut lal mirch (Button red chillies) 10-15
-Namak (Salt) ¼ tsp or to taste
-Cooking oil ½ tbs
-Imli pulp (Tamarind pulp) 1 Cup
-Hara dhania (Fresh coriander) 1 Cup
-Water ¼ Cup
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp

Directions:
-In frying pan,add cumin seeds,coriander seeds,cubeb pepper,button red chillies,black peppercorns, carom seeds,black cardamom,cloves,green cardamom,cinnamon sticks,bay leaf,roasted gram & dry roast until fragrant (2-3 minutes).
-Let it cool.
-In spice mill,add roasted spices & grind to make powder.
-Add red chilli powder,salt,turmeric powder,citric acid,grind again.Seekh kabab masala is ready & set aside.
-In a chopper,add chicken,chop well (250g at a time) & transfer to a bowl.
-In the same chopper,add green chillies,onion,fresh coriander & chop coarsely then squeeze out excess water with the help of hand & add in chopped chicken.
-Add ginger garlic paste,prepared seekh kabab masala & mix well,cover & refrigerate for 30 minutes.
-Give coal smoke for 2 minutes.
-With the help of greased hands,take a mixture (100g) & thread on metal skewer (makes 9-10).
-On a griddle,add cooking oil,spread evenly and fry seekh kababs on medium flame from all sides until golden brown.
Imli & Lal mirch Chutney:
-In a blender jug,add garlic,button red chillies,salt,cooking oil,tamarind pulp,fresh coriander,water & blend well.
-Add coriander seeds,cumin seeds & mix well.
-Serve seekh kababs with imli & lal mirch chutney & salad.