Chicken Seekh Kebab

  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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!




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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.