Restaurant Style Chicken Seekh Kabab with Chutney

Your Eid menu will not be complete without these yummy Seekh kababs with a chatpati chutney to go with it. We used our Braun MQ 3038 in this recipe. #Braun #FoodFusion #HappyCookingToYou #EidSpecial

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  • 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


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.

Recipe By: Kanwal Mohsin

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