Make restaurant style delicious chicken seekh kabab at home and wow your family! This easy recipe will help you make perfect chicken seekh kabab every time at home!
I am sure you have had your fair share of chicken seekh kabab from your favorite Indian restaurant! I am also sure that you think it’s not quite possible to make that same restaurant style chicken seekh kabab at home!
I am here today to break that myth by handing over the guaranteed recipe of delicious chicken seekh kabab which you can easily make at home and impress your family & friends!
Chicken seekh kabab is usually a grilled kabab where the kabab mixture is made using chicken mince. Now couple of quick points on chicken mince. You can surely buy minced chicken for your seekh kabab as an easy & quick option, but then you won’t know what portion of chicken has been used for mincing.
That’s the very reason why I always prefer to mince my own chicken. That way I can control the fineness of the ground chicken which should not be too fine for this kabab. Also, I recommend using chicken thighs instead of chicken breast if you are grinding it on your own.
Using chicken thighs to make chicken seekh kabab has various other advantages as well. Chicken thigh contains significantly higher amount of fat compared to chicken breast; hence thigh meat retains the tenderness and juiciness even after being exposed to high heat while grilling.
Also chicken breast meat has the risk of getting overcooked too quickly which would make the kabab dry and hard which obviously would not be a pleasurable experience. So get your hands on some boneless chicken thighs and take time to grind it at home for that unmatched restaurant style experience at home!
Once you are good with your chicken, it’s time to prepare the chicken seekh kabab mixture by adding all the ingredients to the minced chicken. Then use a spatula and mix the chicken mince with all the ingredients really well to make a uniform mixture.
Make sure all the aromatics like onion, ginger and garlic along with all the spices and seasoning are evenly distributed within the chicken mince. Once it is ready, let the mixture chill in refrigerator for about 30 minutes to an hour so that the mixture firms up and becomes easier to shape as seekh kababs.
For shaping your chicken seekh kabab, there are many options of skewers. The basic one is the disposable bamboo skewers which can be used but not recommended. Secondly, you can use the round or square metal skewers which fairly holds the shape of seekh kabab.
But if you want the unparalleled experience of restaurant style chicken seekh kabab, then my recommendation is to use flat metal skewers which gives authentic flattened shape to your seekh kababs.
Unfortunately, I didn’t have the flat metal skewers at the time of making these chicken seekh kababs; so I used the basic bamboo ones. Do not skip inserting the skewers as otherwise your seekh kababs won’t get the authentic poked look.
Once those are shaped, all there is left to do is grill your chicken seekh kababs to perfection either in your oven or in your outdoor grill and churn out juicy and succulent sticks of chicken kabab to relish with your meal! Serve it with mint chutney, onion rings & generous squeeze of lemon juice and enjoy!
- Boneless & skinless chicken thighs – 500 gms
- Ginger – 1-inch piece
- Garlic – 10 to 12 cloves
- Onion – 2, medium
- Red chili powder – 2 tsp
- Roasted cumin powder – 1 tsp
- Coriander seeds – 1 tsp, dry roasted and crushed to coarse powder
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Chat masala – 1 tsp (may be substituted by ½ tsp of dry mango powder)
- Mustard or sunflower oil – 2 tbsp
- Ghee/clarified butter – 2 tbsp
- All-purpose flour/maida – 2 tbsp, dry roasted
- Green chilli – 3 to 4, finely chopped
- Freshly crushed black pepper – ½ tsp
- Salt to taste
- Cut the boneless chicken thighs into small pieces. Then transfer them to a grinder and grind them to make chicken mince. If you already have got chicken mince, then ignore this step.
- Take the onion, ginger, garlic & green chilies and chop them finely, as finely as you can. Preferably use an electric chopper if you have.
- Transfer the chopped onion, ginger, garlic & green chilies to a large mixing bowl. Add the chicken mince to the same bowl.
- Now add all the spices i.e. chilli powder, cumin powder, coriander powder, turmeric powder and garam masala to the chicken mince. Season with salt to taste and add the ghee as well.
- Now mix all the spices and aromatics with the chicken mince using your hand. Ensure everything is distributed evenly to make a homogeneous mixture.
- Now let the chicken mixture chill in refrigerator for at least 2 hours.
- Once you are ready to make the chicken seekh kababs, first wet your palms with little water. Also preheat your oven/grill to 200 C / 450 F.
- Then take about 4 tablespoons of chicken mixture and give it a long cylindrical shape. Then insert the skewer through the center of the kabab lengthwise. Try to flatten the kabab by applying a little pressure to give it an authentic restaurant look.
- Prepare all the chicken seekh kababs in this way. Then arrange them in a single layer on a baking sheet.
- Brush some mustard oil on top of each kabab. Then grill them either in preheated oven using the broiler mode or in your outdoor grill. It would take about 15 to 20 minutes to cook one side of the kababs.
- After about 15-20 minutes, take them out, flip over each kabab and brush the remaining oil on top of each.
- Put them back into the oven and grill for another 10 minutes or until they change color and become completely opaque. The seekh kababs will also develop deep brown color on all sides which indicates that they are completely cooked through.
- Take the chicken seekh kababs out from the oven and serve on a platter with sprinkling of chat masala and green mint chutney on the side. Enjoy!