Shahi Chicken Sheekh Kebab

Ingredients

• 500 gChicken keema (thigh), very fine
• 2 mediumOnion, very finely chopped
• 2 tbspGinger garlic, finely chopped
• to tasteSalt
• 2 tbspRoasted maida
• 1/2 tbspCrushed coriander seeds
• 1/2 tbspRed chilli powder
• 1 1/2 tspGaram masala
• 1/2 tspTurmeric
• 2 to 3Green chillies, chopped
• 1 tspBlack pepper powder
• 1 tspCumin powder
• 1 tspChaat masala
• 2 tbspGhee
• 1 smallCharcoal piece, for dungar
• 2-3 tbspOil, for pan-frying

Method

1. 1

   Toss the chopped onion, ginger and garlic with a pinch of salt and rest 10 minutes — then squeeze out the water using a strainer or muslin.

2. 2

   In a bowl combine the squeezed onion-ginger-garlic, chicken keema, roasted maida, crushed coriander seeds, red chilli powder, garam masala, turmeric, green chillies, pepper powder, cumin powder, chaat masala, ghee and salt. Mix thoroughly until tacky.

3. 3

   Cover and rest the mixture in the fridge for 2 to 3 hours or overnight to firm up.

4. 4

   Place a hot coal in a small steel bowl on top of the kebab mix, drizzle a few drops of ghee on the coal, cover the bowl tightly for 10 seconds only, then discard the coal — do not over-smoke.

5. 5

   Lightly oil your hands and shape the mix around skewers (or into finger-shaped logs) about 1.5 cm thick.

6. 6

   Lay the skewers on a hot pan with just a little oil. Roll and cook on all sides for 6-8 minutes until cooked through and lightly browned.

7. 7

   Slide off the skewers onto a plate, sprinkle with extra chaat masala and serve with mint chutney, onion rings and lemon.