Chicken Seekh Kabab Recipe | Festival Special Chicken Kabab Recipe
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 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
  1. 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.
  2. Take the onion, ginger, garlic & green chilies and chop them finely, as finely as you can. Preferably use an electric chopper if you have.
  3. Transfer the chopped onion, ginger, garlic & green chilies to a large mixing bowl. Add the chicken mince to the same bowl.
  4. 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.
  5. Now mix all the spices and aromatics with the chicken mince using your hand. Ensure everything is distributed evenly to make a homogeneous mixture.
  6. Now let the chicken mixture chill in refrigerator for at least 2 hours.
  7. 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.
  8. 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.
  9. Prepare all the chicken seekh kababs in this way. Then arrange them in a single layer on a baking sheet.
  10. 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.
  11. After about 15-20 minutes, take them out, flip over each kabab and brush the remaining oil on top of each.
  12. 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.
  13. 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!
Recipe by Flavor Quotient at