MurghGil afiSeekh Kebab

MurghGil afiSeekh Kebab

finely minced chicken
brown onion paste
ginger paste
garlic paste
salt
red chilli powder
garam masala powder
cumin powder
lemon juice
finely chopped green chillies
chicken fat
eggs
processed cheese
kewra water
peeled and coarsely ground almonds
coarsely ground cashew nuts
finely chopped coriander
finely chopped onions
finely chopped tomatoes
finely chopped capsicum
melted butter
juiced lemon
chaat masala
500 gms
¼ cup
¾ tsp
¾ tsp
to taste
1 tsp
½ tsp
½ tsp
1 ¼ tsp
4
60 gms
1
2 tsp
1 tsp
8
8
½ bunch
40 gms
40 gms
40 gms
2 tsp
1
¼ tsp

Instructions

Squeeze out the excess of moisture from the chicken mince and mix it with brown onion paste, ginger paste, garlic paste, salt, red chilli powder, garam masala powder, cumin powder, lemon juice, almonds, cashew nuts, coriander, green chillies, chicken fat, egg, processed cheese, and kewra water, and keep it aside for two and a half hours.

For the gilaf, mix together the onions, tomatoes, and capsicum in a platter. Divide the chicken mince mixture, ensuring that they are bound properly. Shape the chicken mince mixture along the length of the skewers and coat it with the gilaf mixture. Roast it in tandoor for six minutes.

Keep basting the kebabs with melted butter and once done, serve hot, sprinkled with lemon juice. The dish is best accompanied with onion laccha salad and mint-coriander-yogurt chutney.