Murgh Seekh Kebabs

Ingredients

• 700 gm boneless chicken
• 2 tsp Salt or to taste
• 1 tsp Cumin powder
• 1 tbsp Coriander powder
• 1 tbsp Ghee or Clarified Butter
• 1 tsp Turmeric powder
• 1 tsp Chaat Masala
• 150 gm thick curd
• 1/2 tsp Garam Masala
• 1/2 cup Gram flour or Besan
• 1 large roughly chopped onion
• 5-6 Green Chillies
• 1/2 cup Mint leaves
• 1 small bunch roughly chopped Coriander
• 7-8 cloves garlic
• 1 " piece ginger
• 2 tbsp Lemon juice
• 1 cup Oil

Steps

1. Add everything to a grinding jar and make a paste of it. Marinate for about 60 minutes or better still overnight for best results. If you are using boneless chicken, then add everything along with the chicken pieces and the rest of the ingredients as mentioned under the title marination.
2. Make a paste of green chillies, mint and coriander leaves and add it to the marination.
3. Shape these onto the skewers and pan fry them or can even grill or bake them. Shallow fry in a pan until golden brown on both the sides by turning them over at regular intervals. Do it on a low heat for even cooking.
4. Do not over crowd the pan and do it in batches of two or three or more as required. After done these are absolutely ready to be served.
5. Serve these juicy, succulent, melt in mouth seekh kebabs with naans, rumaali rotis or even a simple matar pulao, cumin rice or ghee rice. A side of onion rings and mint raita would be an added attraction. Enjoy!