Restaurant Style Chicken Seekh Kabab with Chutney By Food Fusion

Your Eid menu will not be complete without these yummy Seekh kababs with a chatpati chutney to go with it. #FoodFusion #HappyCookingToYou #EidSpecial Written Recipe: https://bit.ly/3o7zSUD Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kid's special recipes. 00:00 Chicken Seekh Kabab with Chutney Recipe in English: Ingredients: -Zeera (Cumin seeds) 1 tbs -Sabut dhania (Coriander seeds) 1 & ½ tbs -Kabab cheeni (Cubeb pepper) 1 tsp -Sabut lal mirch (Button red chillies) 5-6 -Sabut kali mirch (Black peppercorns) 12-14 -Ajwain (Carom seeds) ¼ tsp -Badi elaichi (Black cardamom) 1 -Laung (Cloves) 2 -Hari elaichi (Green cardamom) 2-3 -Darchini (Cinnamon sticks) 2 -Tez patta (Bay leaf) 1 -Chanay (Roasted gram) 2 & ½ tbs -Lal mirch powder (Red chilli powder) 1 tbs or to taste -Namak (Salt) 1 & ½ tsp or to taste -Haldi powder (Turmeric powder) ½ tsp -Tatri (Citric acid) 1 pinch -Chicken boneless 750g -Hari mirch (Green chillies) 5-6 -Pyaz (Onion) 2 medium -Hara dhania (Fresh coriander) ½ Cup -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Cooking oil 2 tbs Imli & Lal mirch Chutney: -Lehsan (Garlic) cloves 3-4 -Sabut lal mirch (Button red chillies) 10-15 -Namak (Salt) ¼ tsp or to taste -Cooking oil ½ tbs -Imli pulp (Tamarind pulp) 1 Cup -Hara dhania (Fresh coriander) 1 Cup -Water ¼ Cup -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp -Zeera (Cumin seeds) roasted & crushed 1 tsp Directions: -In frying pan,add cumin seeds,coriander seeds,cubeb pepper,button red chillies,black peppercorns, carom seeds,black cardamom,cloves,green cardamom,cinnamon sticks,bay leaf,roasted gram & dry roast until fragrant (2-3 minutes). -Let it cool. -In spice mill,add roasted spices & grind to make powder. -Add red chilli powder,salt,turmeric powder,citric acid,grind again.Seekh kabab masala is ready & set aside. -In a chopper,add chicken,chop well (250g at a time) & transfer to a bowl. -In the same chopper,add green chillies,onion,fresh coriander & chop coarsely then squeeze out excess water with the help of hand & add in chopped chicken. -Add ginger garlic paste,prepared seekh kabab masala & mix well,cover & refrigerate for 30 minutes. -Give coal smoke for 2 minutes. -With the help of greased hands,take a mixture (100g) & thread on metal skewer (makes 9-10). -On a griddle,add cooking oil,spread evenly and fry seekh kababs on medium flame from all sides until golden brown. Imli & Lal mirch Chutney: -In a blender jug,add garlic,button red chillies,salt,cooking oil,tamarind pulp,fresh coriander,water & blend well. -Add coriander seeds,cumin seeds & mix well. -Serve seekh kababs with imli & lal mirch chutney & salad.