Chicken cooked in a frying pan

Ingredients 0/25

Ingredient Image

Step 1

Make the chicken seekh kebab mixture. In a food processor, combine chicken, onion, green chillies, garlic-ginger paste, red chilli powder, coriander powder, cumin seeds, crushed red chilli, salt, fresh coriander, and butter. Blend everything well, then pop it in the fridge for about 30 minutes.

Step 2

Lightly oil your hands, then take about 50g of the mixture and shape it around wooden skewers to form kebabs.

Step 3

Set up a steamer by boiling water in a pot and placing a grill or steamer basket on top. Arrange the kebabs on the grill, cover, and steam them gently over low heat for 15 minutes. Once done, let them cool completely.

Step 4

While the kebabs cool, prepare the creamy sauce by blending together yogurt, coriander powder, black pepper, salt, cumin seeds, garlic, green chillies, lemon juice, cream, water, and fresh coriander. Set this aside for later.

Step 5

Heat some oil on a large griddle or frying pan. Fry the steamed kebabs on medium heat, turning them until they’re golden all over. Then, cut them into 1-inch pieces and cook for another minute.

Step 6

Pour the creamy sauce over the kebabs, stir well, and let it cook on medium heat for 4-5 minutes.

Step 7

Turn up the heat for a couple of minutes until you see the oil starting to separate from the sauce.

Step 8

Finish by sprinkling fresh coriander and chopped green chillies on top. Serve and enjoy!