• Chicken Seekh Rara
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INGREDIENTS


Chicken Seekh Rara

Servings - 2 - 3

INGREDIENTS

(For Chicken Seekh)
Chicken keema - 500 grams
Onions - 50 grams
Ginger garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Black salt - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ghee - 15 milliliters
Lemon juice - 15 milliliters
Mint - 1 tablespoon
Coriander - 2 tablespoons
Oil - for shallow frying

(For Chicken Seekh Rara)
Ghee - 30 milliliters
Cinnamon stick - 1
Cloves - 3 pods
Black cardamom - 1 pod
Green cardamom - 3 pods
Black peppercorns - 1/4 teaspoon
Bay leaf - 1
Cumin - 1 teaspoon
Onions - 100 grams
Ginger garlic paste - 1 1/2 teaspoons
Tomato - 300 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Hot water - 150 milliliters
Yogurt - 100 grams
Salt - 1 teaspoon
Chicken keema - 300 grams
Hot water - 200 milliliters
Dry red chili paste - 1 tablespoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon

PREPARATION


(For Chicken Seekh)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Rest the mixture for 15 minutes.
3. Now, take some mixture in your hands and flat it with the help of your fingers.
4. Take a skewer and place on it.
5. Cover it completely to make a kebab.(see video)
6. Now, Heat some oil on a grill pan and put the kebab on it. Cook on medium heat by rolling on all sides until golden brown in color from all sides.
7. Remove it from heat and place it on a board.
8. Remove the skewers and cut it into pieces. Keep aside.

(For Chicken Seekh Rara)
1. Heat 30 milliliters ghee in a skillet, add 1 cinnamon stick, 3 pods cloves, 1 pod black cardamom, 3 pods green cardamom, 1/4 teaspoon black peppercorns, 1 bay leaf, 1 teaspoon cumin and stir for 2 - 3 minutes.
2. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 1/2 teaspoons ginger garlic paste and mix it well.
4. Now, add 300 grams tomato and mix it well.
5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
7. Add 150 milliliters hot water and mix it well.
8. Bring it to a boil.
9. Add 100 grams yogurt, 1 teaspoon salt and mix it well.
10. Then, add 300 grams chicken keema and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Add 200 milliliters hot water and mix it well.
13. Add 1 tablespoon dry red chili paste and mix it well.
14. Now, add the prepared chicken kebab in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
17. Add 1 tablespoon coriander and mix it again.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.