Chicken Seekh Kebab
2016-06-25- Skill Level: Easy Peasy
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Since my childhood, my dad and I used to cook Mutton Seekh Kebeb on a proper tandoor in winters. For me, it was always about the experience to cook on a proper tandoor but anyways in my childhood my father always struggled in getting that perfect restaurant style result i.e. that moist melt in mouth kebabs. When I started studying about cooking, I realized that the main issue was Saturated animal fat, which brought moisture to the kebabs.
Saturated fats are not good for the body thus; I made a recipe using Soya granules, which replaced the fat properties in a healthier way. So here’s the recipe, I hope you like it!
INGEDIENTS TO MAKE “KEBAB”
300 gms or 3 piece chicken thighs (u can replace it with chicken breast as well)
50 gms/Half cup Soya granules
100 gms/Half cup Water
Masala Mix**
1 Tbsp Ginger-Garlic Paste
1 tsp Kasoori Methi
1 tsp Kewara Water
1 Brown onion (1 mid size onion)
1 Green Chilli
** Ingredients to make Masala Mix
¾ tsp Salt
½ tsp Red Chilli Powder
½ tsp Roasted Cumin/ Jeera Powder
¾ tsp Coriander/ Dhaniya Powder
½ tsp Black Pepper/Kaali Mirch Powder
2 tsp Paprika/Kashmiri Red Chilli Powder
¼ tsp Baking Soda
½ tsp Garam Masala