Thursday, 21 October 2010

Chicken Seekh

Well, here you go Fatima :) These are my take on seekhs.. though I ususally go for wooden skewers, this time I've used metal ones. They're longer, hence quicker. Another thing is, though the seekhs tasted very mild and soft, it was a tad diffifcult to get them on the skewers.. which I resolved by first making long kababs and then inserting the seekh in each.. Also, I fried some of them, the rest I grilled in the oven. I must confess, I prefered the fried ones more.. they were jucier.. I guess that had to do with the grill heat. . I'm assuming it will be better on a real charcoal grill.. So, please do try and give me ur feedback. Ok, so here goes:

You will need:

1 kilo chicken mince
3 medium onions, minced in the processor
6 to 8 cloves of garlic
large piece of ginger
1 bunch of coriander
2 small eggs - make sure they're SMALL.. if u only have large, just use one
breadcrumbs of 3 slices of white bread - make them fresh
1/4 tsp cinnamon powder
1/2 tsp each of garam masala and nutmeg-mace-cardamon powder mix
1 level tsp salt, or to taste
1 level tsp each of coriander and cumin powder
1 full tsp each of black salt, curry powder and black pepper powder
1 and half full tsp aamchoor powder (mango powder)

Do this:

1- process the coriander with ginger and garlic and onions. Add all to chicken mince and process in processor/grinder again
2- add the breadcrumbs, spices, and eggs and mix all well. Let it rest for half an hour in the fridge
3- form the kababs and insert the skewers inside

4- fry a few of the kababs in oil and set the skewers on the grill or in the oven

5- serve with rice or parathas

I fried some green chilies, slices of one small lemon and a cup of peas in hot oil. Added water and cooked the rice as normal damm rice. Once done, I made a small 'tunnel' in the rice and poured some orange food colour without mixing it.

The kababs I fried, I tipped onto the rice with the frying oil.

The whole lot I served with a tomatoe chutney - just blend half a bunch of mint leaves, 2 cloves of garlic with a little water finely. Add 3 quartered tomatoes to it and blend lightly so that you have a rough chutney. Spice it with a pinch of salt and juice of one lemon.

So, there u go.. I didnt add green chillies to my kababs, because the children wouldnt have eaten it. But you can, if you want to. Have fun and do give me ur feedback.