Name: Chicken Seekh Kabab
Ingredients: 1 lb. (450 grams) ground chicken (or boneless breasts+ thighs, ground slightly coarse); 3 tablespoons chopped nuts (almonds/cashews/ pistas roughly chopped, optional); ¾ tablespoon ginger crushed/ grated; ¾ tablespoon garlic crushed/minced; 2 to 3 green chilies (adjust to taste, chopped, deseeded if required); ¼ cup fried onions (or fine chopped, drained from 1 small onion, read notes); 3 tablespoons coriander leaves (pat dry and fine chop); 2 tablespoons mint leaves (pat dry and fine chop); 1 tablespoon oil or ghee; ¾ to 1½ teaspoon chili flakes (or ¾ tsp Kashmiri chili powder, cut down for kids); 1 to 1½ teaspoon garam masala (cut down for kids if you want); 1½ teaspoon roasted coriander powder; ¾ teaspoon roasted cumin powder (bhuna jeera powder); 1 teaspoon chaat masala (or black salt + mango powder+ black pepper, or lemon juice); ¾ to 1 teaspoon salt (adjust to taste, cut down to use black salt)

Ingredients

1 lb. (450 grams) ground chicken (or boneless breasts+ thighs, ground slightly coarse)
3 tablespoons chopped nuts (almonds/cashews/ pistas roughly chopped, optional)
¾ tablespoon ginger crushed/ grated
¾ tablespoon garlic crushed/minced
2 to 3 green chilies (adjust to taste, chopped, deseeded if required)
¼ cup fried onions (or fine chopped, drained from 1 small onion, read notes)
3 tablespoons coriander leaves (pat dry and fine chop)
2 tablespoons mint leaves (pat dry and fine chop)
1 tablespoon oil or ghee
¾ to 1½ teaspoon chili flakes (or ¾ tsp Kashmiri chili powder, cut down for kids)
1 to 1½ teaspoon garam masala (cut down for kids if you want)
1½ teaspoon roasted coriander powder
¾ teaspoon roasted cumin powder (bhuna jeera powder)
1 teaspoon chaat masala (or black salt + mango powder+ black pepper, or lemon juice)
¾ to 1 teaspoon salt (adjust to taste, cut down to use black salt)

Steps

How to Make Chicken Seekh Kabab

If using wooden skewers, soak for 30 mins and pat very dry.
Mix all the ingredients thoroughly in a bowl for 2 to 3 mins. Cover and refrigerate for a minimum of 30 minutes to 4 hours (if made without fresh onion).
Preheat the oven to its highest temperature for at least 15 mins, with a rack in the center.
Press a handful of mixture onto each skewer, working bottom to top or the reverse. If desired, press with your fingers to leave a few impressions.
Lay on a prepared tray with both skewer ends resting on its edges, keeping the meat clear of the tray bottom.
Bake for 6 to 7 mins, turn to the other side and bake another 2 to 3 mins. Oven size and kebab thickness affect timing; an instant-read thermometer should show 165 F in the thickest part of the meat on the skewer when done.
Serve the chicken seekh kabab over yellow rice, with mint chutney and roast vegetables alongside.