If you have actually ever tasted seekh kebabs from the streets of Delhi, you know it's not just about food it's about the smoke, the aroma, and that very first juicy bite. Motivated by those memories, this Delhi-style Chicken Seekh Kebab brings the very same smoky flavour and street-style beauty to your home kitchen, without compromising on taste. With the ideal balance of spices, proper method, and regulated heat, these kebabs turn out soft, juicy, and deeply rewarding, recording the familiar flavours that make Delhi's kebabs so unforgettable.

Components

250 grams chicken mince
1 medium onion
1 tablespoon ginger-garlic paste
2 green chillies, chopped
1/2 tsp roasted and crushed cumin seeds
Crushed black peppercorns to taste
1/2 tsp garam masala powder
1/2 tsp green cardamom powder
2 tbsps chopped fresh coriander leaves
2 tablespoons chopped fresh mint leaves
2-3 tbsps fried onions
Salt to taste
1 1/2 tbsps butter
1 egg white
2-3 tbsps fresh breadcrumbs
Melted butter for greasing
Chaat masala to sprinkle
Salad to serve
Green chutney to serve

Approach

1. Grate onion, squeeze the excess water and set aside.
2. Take chicken mince in a food mill container. Include ginger-garlic paste, green chillies, roasted and crushed cumin seeds, crushed black peppercorns, garam masala powder, green cardamom powder, coriander, mint, fried onions, salt and grated onion and procedure to fine mix.
3. Include butter, egg white and fresh breadcrumbs and continue to grind.
4. Transfer the ground mixture in a piping bag.
5. Grease a nonstick grill pan with butter and pipeline long cylinders of chicken mix straight in the pan.
6. Cook on medium heat for 2-3 minutes, turn, sprinkle some more melted butter and cook for 3-4 minutes.
7. Transfer on a serving plate, spray chaat masala and serve hot with some salad and green chutney.

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