The first time I had seekh kabab was on a trip to Delhi. There was this tiny place in the oldest part of Delhi which was famous for mughalai cuisine. As we walked in the kababs were sizzling and smoking right outside. The food there was delicious!! the kababs were succculent and as you guessed I had to recreate it! This definitely is not the authentic version, but just my take on the recipe. These kababs are yummy with some onions and mint chutney!
Onion- 1 Large, finely sliced
Red Chilli- 7, chopped finely
Garam Masala- 2tbsp
Fennel, cumin, coarsely ground- 1 tsp
Coriander powder- 1 tbsp
Coriander leaves, chopped- 1/4 cup
Mint leaves, chopped- 1/4 cup
Garlic- 7 cloves, chopped finely
Cinnamon powder- 1/2 tsp
Chicken mince- 500gms
Heat up 3-4 tbsp of oil in a frying pan and add the onions to this. Fry the onions until brown. To this add the garam masala, fennel, cumin, cinnamon,garlic and chilli. Fry this for a minute on low flame.
Add this mixture to the minced chicken, along with salt, coriander and mint leaves. Mix well.
Keep this mixture in the fridge for 30mins.
Keep the wooden skewers in water for at least 3 hours. This will prevent them from burning during the cooking process.
Dip your hand in water and take the chicken mince a form a sausage shape on the skewers.
You can either fry the kababs in a frying pan with very little oil, until done.
Alternately you can also cook them in a pre-heated oven at 180 degree celsius for around 20mins or until done.