Get ready to make irresistibly juicy, flavour-packed Chicken Seekh Kababs in your own kitchen. This recipe yields tender, well-seasoned kebabs that pair perfectly with a fresh green chutney and warm flatbreads or fragrant rice. Follow the simple steps for a reliably delicious result every time.
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Ingredients
- 1 tbsp butter
- 1/4 tsp saffron strands (optional)
- 1 medium onion (about 150g)
- 1/4 cup mint leaves (about 20 leaves)
- 1/3 cup fresh coriander (cilantro) leaves
- 4 garlic cloves
- 2 inches fresh ginger
- 1½–2 green chilies (adjust to taste)
- 500g chicken thighs, boneless and skinless
- 1 tsp roasted, freshly ground cumin powder
- 1½ tsp coriander powder
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1 tsp amchoor (dried mango powder)
- 1 tsp chili flakes
- 1/2 tsp freshly ground black pepper
- 1 tsp salt, or to taste
Method
- Melt the butter in a small bowl and add the saffron strands if using. Stir and set aside to infuse—this step is optional but adds subtle aroma and colour.
- Coarsely chop the onion and blend it into a smooth puree. Place a muslin cloth or fine sieve over a bowl and pour the puree in to drain. Discard the extracted juice and reserve the onion pulp for the kebab mixture.
- Combine the green chilies, garlic cloves, chopped ginger, mint leaves, and coriander leaves in a blender. Pulse until coarsely chopped and well combined, then transfer to a small bowl.
- Using the same blender, mince the chicken thighs until finely ground but not completely pasty. Transfer the minced chicken to a medium mixing bowl.
- Add the roasted cumin powder, coriander powder, chili powder, garam masala, amchoor, chili flakes, black pepper, and salt to the minced chicken. Mix briefly to distribute the spices.
- Fold in the drained onion pulp, the herb and chili blend, and the saffron-infused butter. Mix the mixture vigorously for 8–10 minutes—this helps develop a slightly sticky, stringy texture that helps the kebabs hold together and stay tender when cooked.
- Cover the bowl with plastic wrap and refrigerate for at least one hour. Chilling tightens the mixture so it’s easier to shape; for deeper flavour, refrigerate overnight.
- Preheat your oven to 400°F (200°C). Divide the chilled mixture into six equal portions. If using metal skewers, keep them ready and slightly oiled to prevent sticking.
- Work quickly with slightly chilled portions. Take one portion, press and roll it firmly, then shape it around a skewer into an even cylinder. Place the skewers on a sheet pan lined with aluminium foil for easy cleanup. Repeat with the remaining portions.
- Bake the kebabs for 24–25 minutes, turning once halfway through to ensure even cooking. For a golden, slightly charred finish, broil for 1–2 minutes per side at the end—watch closely to avoid burning.
- After cooking, let the kebabs rest for a minute. Slide them slightly back on the skewer and carefully remove. Brush the kebabs lightly with any flavorful drippings from the sheet pan for extra moisture and shine.
- Serve immediately on rumali rotis, naan, or with fluffy basmati rice. Accompany with fresh green chutney, sliced onion salad, tomato slices, and lemon wedges for squeezing over the kebabs. These chicken seekh kababs are juicy, spicy, and perfect for sharing.