Chicken Seekh Kebab with Mint Chutney

Instructions

1. 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. 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. 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. 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.