Chicken Gilafi Seekh Kabab
Fragrant, juicy and beautifully spiced, Chicken Gilafi Seekh Kababs are a true reflection of North India’s rich culinary heritage. Rooted in Mughlai tradition, they bring together the refinement of royal kitchens and the rustic charm of street food.
Made with minced chicken, fresh herbs and a signature gilaf, a coating of cashews and egg that locks in moisture and layers in flavour, these kababs are as stunning to serve as they are satisfying to eat.
Whether grilled over charcoal, baked in an oven, or fired in a traditional tandoor, they always hold their own at any table. Served hot with a squeeze of lemon and a side of mint chutney, they’re more than just a dish, they’re a celebration. As we often say in the kitchen, ‘The secret ingredient is always love,’ and these kababs carry that warmth in every bite.
Chicken Gilafi Seekh Kabab
4
servings30
minutes20
minutesChicken Gilafi Seekh Kababs are a mouthwatering blend of Mughlai elegance and street food soul, with juicy, spiced chicken wrapped in a rich gilaf. Grilled to perfection, they’re a vibrant celebration of North Indian flavours.
Ingredients
500 gms chicken mince
2 large onions, thinly sliced
1½ inch fresh ginger
10 cloves of garlic
15–20 fresh mint leaves
2–3 green chillies, chopped
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp lemon juice
1 tbsp cashew nut powder
10–12 cashew nuts, whole
1 egg, beaten
Oil for deep frying
A few sprigs of coriander leaves, chopped.
Salt to taste
Butter for basting
Lemon wedges and reserved mint for garnish
Directions
- Wash the chicken mince and press out excess water. Set aside.
- Heat oil in a deep pan. Fry onions until golden brown. Drain on absorbent paper.
- Grind ginger and garlic into a fine paste. Chop coriander, mint, and green chillies.
- Combine chicken mince, fried onions, herbs, ginger-garlic paste, green chillies, red chilli powder, garam masala, lemon juice, and salt in a large bowl. Blend briefly in a mixer.
- Transfer to a bowl, add cashew nut powder. Mix well, cover, and refrigerate for 30 minutes.
- Coarsely grind whole cashews and mix with beaten egg. Set aside.
- Divide the mixture into 20 portions. Using wet hands, mould each portion onto skewers into 3-inch cylinders.
- Preheat the oven to 250°C. Cook the skewers for 12–15 minutes. Remove them, baste with egg-cashew mix, and return them to the oven to cook until done, basting occasionally with butter.
- Garnish with lemon wedges and mint. Serve immediately with chutney or naan.
