Seekh Kebab (Tawa method)

Seekh Kebab

Seekh Kebab (Tawa method)
A very tasty dish, goes well with Green chutney / Salads / Naan / Pulao ..
Makes: 7 – 8
250 g chicken mince
6 cloves garlic, chopped
1 – inch piece ginger, chopped
1 teaspoon pepper powder
¼ teaspoon amchur powder
¾ teaspoon garam masala powder (or ¼ level teaspoon clove powder, ¼ level teaspoon cinnamon powder and ¼ level teaspoon nutmeg powder)
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon thick fresh cream
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 tablespoon very finely chopped onion
1 green chilli, remove seeds and chopped
½ teaspoon salt
8 bamboo sticks, soak in water for half an hour (7 – inches long)
2 teaspoon oil (to make kebab)
Extra 2 tablespoon oil (for frying)
Green chutney and fresh salad for serving
Wash and clean chicken mince. Squeeze out water thoroughly and make a paste in a mixer / blender with chopped garlic, ginger, amchur powder, garam masala powder (or clove, cinnamon and nutmeg powder) and fresh cream ( Do not add water / curd / extra fresh cream / extra ginger – garlic paste … when making this paste). Transfer this soft mixture (like a soft ball) into another wide bowl and mix with salt, chopped mint- coriander leaves, chopped onion and green chilli. Mix gently with a thick tablespoon until all the ingredients well combined.
Apply little oil on both the palm and make kebab of 5 – inches long. Insert skewer.
In a wide non stick pan, heat 1 tablespoon oil. Reduce the heat to medium and arrange kebabs carefully (or 4 kebabs at a time – depends upon the size of the pan) and gently fry until done / golden color on both the sides. Sprinkle remaining oil when turning other side. Approximate frying time for each side is 12 – 15 minutes. Remove from the skewer when it is hot. Serve hot with green chutney / fresh salad or with Naan / pulao ..
Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat & Khandvi …. )
Serves: 2 – 3
You will need
1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 – inch piece ginger
Extra 2 – 3 tablespoons water

Make a thick paste of above ingredients in a mixer with very little water. Thick chutney goes well for chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 – 3 tablespoon water.

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