Juicy, flavorful minced chicken kebabs, seasoned with aromatic spices and fresh herbs. Grilled or pan-fried to perfection, they are a classic appetizer or side dish for any Indian meal.
Prep50 min
Cook15 min
Servings4
Serving size: 1 serving
258cal
24gprotein
10gcarbs
14g
Ingredients
500 g Chicken Mince (Use chicken thigh mince for juicier kebabs)
1 medium Onion (Finely chopped and all excess water squeezed out)
1.5 tbsp Ginger-Garlic Paste
3 pcs Green Chili (Finely chopped, adjust to taste)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Chicken Seekh Kebab, Butter Naan and Indian Onion Rings
Aromatic chicken seekh kebabs with fluffy naan and crispy onion rings – a truly satisfying meal!
This north_indian dish is perfect for lunch. With 1032.02 calories and 43.379999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Oil (For pan-frying or brushing)
Instructions
1
Prepare and Chill the Kebab Mixture
In a large mixing bowl, combine the chicken mince, finely chopped onion (ensure all water is squeezed out), ginger-garlic paste, green chilies, coriander leaves, and mint leaves.
Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chili powder, and salt.
Finally, add the lemon juice. Gently mix all ingredients with your hands until just combined. Avoid overmixing, as it can make the kebabs tough.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to an hour. This step is crucial for the flavors to meld and for the mixture to firm up, making it easier to shape.
2
Shape the Kebabs
After chilling, lightly grease your palms with a little oil to prevent sticking.
Divide the mixture into 16 equal portions.
Take one portion and thread it onto a metal or pre-soaked wooden skewer. Gently press and roll the mixture around the skewer to form a long, cylindrical kebab, about 4-5 inches in length.
If not using skewers, you can shape them into small logs or patties. Place the shaped kebabs on a plate or tray.
3
Cook the Kebabs
Heat 2-3 tablespoons of oil in a large non-stick skillet or pan over medium heat.
Carefully place the kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
Shallow-fry for 10-12 minutes, turning them every 2-3 minutes, until they are golden brown on all sides and cooked through.
To check for doneness, a meat thermometer should read 165°F (74°C). Alternatively, a small cut should reveal no pink meat.
Once cooked, carefully remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
4
Serve
Serve the Chicken Seekh Kebabs hot, garnished with fresh coriander.
They pair wonderfully with mint-coriander chutney, sliced onions tossed with lemon juice (lachha pyaz), and lemon wedges on the side.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
4
Fry the Onion Rings
Dip one onion ring at a time into the batter, ensuring it is fully coated. Lift it out and let any excess batter drip back into the bowl.
Carefully slide the battered ring into the hot oil. Repeat with a few more rings, but do not overcrowd the pan; fry in batches of 4-5.
Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the fried rings from the oil.
5
Drain and Serve
Place the hot onion rings on a wire rack or a plate lined with paper towels to drain excess oil.
While they are still hot, sprinkle generously with chaat masala for an extra tangy flavor.
Serve immediately with mint chutney, tamarind chutney, or tomato ketchup.
