Скачать или смотреть Chicken seekh kabab recipe 🔥🔥 soft & juicy 💯 easy & tasty 😋😋4k

Category Ingredients
Protein 500g Chicken Mince (use thighs for more moisture)
Aromatics 1 medium Onion (finely chopped & squeezed dry), 1 tbsp Ginger-Garlic paste
Greens ½ cup Fresh Coriander, 2-3 Green Chilies (finely minced)
Binding 2 tbsp Roasted Gram Flour (Besan) or Breadcrumbs
Fat 1 tbsp Butter or Ghee (essential if using lean breast meat)


The Spice Mix
​1 tsp Cumin powder
​1 tsp Coriander powder
​1 tsp Garam Masala
​1 tsp Red Chili flakes or powder
​1 tsp Chaat Masala (for that street-food tang)
​Salt to taste

The Method
​Prep the Mince: Ensure the chicken mince is very cold and as dry as possible. If it's too wet, the kababs will fall off the skewers.
​Squeeze the Onions: This is the most important step. After chopping the onions, put them in a kitchen towel and squeeze out every drop of juice.
​Mix: In a large bowl, combine the chicken, onions, ginger-garlic paste, greens, spices, and the binding agent (besan/breadcrumbs). Add the butter/ghee now—it keeps the inside moist while the outside sears.
​The Chill: Refrigerate the mixture for at least 30 minutes. This allows the proteins to bind and the flavors to marry.
​Shape: Grease your hands with oil. Take a golf-ball-sized portion and wrap it around a skewer, pressing gently to form a long, even cylinder.
​Cook:
​Grill/Pan-fry: Use a non-stick pan with a little oil over medium heat. Rotate every 2 minutes until golden brown on all sides (about 8–10 minutes total).
​Oven/Air Fryer: 200°C for about 12–15 minutes, flipping halfway through.