Murgh Gilafi Seekh Kebab.

When you can treat yourself and your loved ones with delicacies at home, why would you spend outside. Take a note of the recipe of murgh gilafi seekh kebab and try it at home.

Preparation time: 10 minutes

Mince + ingredients= set aside for 2 ½ hours (Can be refrigerated)

Oven Temperature: 325˚F. For 10 minutes

If prepared in Tandoor – 06 minutes

Serves- 4

Ingredients and quantity:

Chicken mince, very fine- 500 gm.

Brown onion paste- ¼ th cup

Ginger Paste- ¾ th tbsp.

Garlic Paste- ¾ th tbsp.

Salt- to taste

Red chilli powder- 1 ½ tsp

Garam masala powder- ½ tsp.

Cumin powder- ½ tsp.

Lemon juice- 1 ¼ tbsp.

Almonds, blanched, peeled and coarsely ground- ¾ th tbsp.

Cashew nuts, coarsely ground- ¾ th tbsp.

Fresh coriander leaves, finely chopped- ½ bunch medium sized

Green chillies, finely chopped- 04 nos.

Chicken fat- 60 gm

Egg- 01 no. (Optional)

Thick cream/ cream cheese/ processed cheese- 1 ½ tbsp.

Kewra water/ screw-pine natural edible essence-01 tsp

For the Gilaf / Outer covering:

Onions, finely chopped- 40 gm

Tomatoes, deseeded, finely chopped- 40 gm.

Capsicum, finely chopped- 40 gm.

For basting the chicken pieces:

Pure ghee/ Melted butter / Canola oil- 1 ½ tbsp.

For Sprinkling:

Lemon Juice- 01 no.

Chaat masala – 1/4^th tsp. (Optional)

For accompaniments:

Onion laccha salad

Mint-coriander-yoghurt chutney.

Method:

Squeeze out the excess of moisture from the chicken mince, as if the moisture content is more in it the kebabs will not hold the seekhs.

Mix the mince with brown onion paste, ginger paste ,garlic paste, salt- to taste, red chilli powder, garam masala powder, cumin powder, lemon juice, almonds ,blanched, peeled and coarsely ground, cashew nuts coarsely ground, fresh coriander leaves, finely chopped, green chillies, finely chopped, chicken fat, egg (optional),thick cream / cream cheese / processed cheese and kewra water/ screw-pine natural edible essence.

Keep aside for 2 ½ hours.

For the gilaf / covering:

In a platter mix together the finely chopped onions, tomatoes and capsicum.

Divide the chicken mince mixture into 08 balls and roll into elongated lengths, then roll these kebabs over the gilaf mixture, ensuring that they are bound properly.

Wooden skewers may be used, provided they are soaked in water for 08-10 minutes i.e. shape the chicken mince mixture along the length of the skewers and coat with the gilaf mixture.

Roast in the tandoor for 06 minutes.

If you are using an oven then roast it for 10 minutes at 350˚F.

Keep basting the kebabs with melted ghee/ butter or canola oil to prevent it from drying.

For serving the kebabs:

In a serving plate, serve the kebabs very hot sprinkled with lemon juice and accompanied with onion laccha salad and mint-coriander-yoghurt chutney.

Chef Tips:

1. You may add an egg to the chicken mince mixture, as an egg has a binding property.
2. You may use cream cheese/ processed cheese instead of using thick cream, while preparing the Chicken mince mixture.
3. You may prepare the chicken mince mixture 01 day in advance and keep it refrigerated and use it when required.
4. Drizzling with melted pure ghee/ melted butter/ Canola oil keeps the chicken kebabs juicy and tender.
5. You may use a tandoor, oven or barbecue for the kebabs.
6. You may sprinkle a little chaat masala before serving the kebabs.