Murgh Gilafi Seekh Kebab. | How to make Murgh Gilafi Seekh Kebab.

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ByChef (Mrs) Reetu Uday Kugaji
Created on 26th Sep 2015
  • Murgh Gilafi Seekh Kebab., How to make Murgh Gilafi Seekh Kebab.
Murgh Gilafi Seekh Chef (Mrs) Reetu Uday Kugaji

About Murgh Gilafi Seekh Kebab.

Kebabs cooked with a Gilaf which means a Cover. Chicken mince mixed with fragrant Indian spices, nuts and cheese, finished with a Gilaf of Onion ,Tomatoes and Capsicum accompanied with Onion Laccha Salad and Spicy Mint-coriander-yogurt chutney.

Murgh Gilafi Seekh Kebab., a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Chef (Mrs) Reetu Uday Kugaji. Murgh Gilafi Seekh Kebab. is a dish which demands no explanations, it's a whole world of flavour in itself. Murgh Gilafi Seekh Kebab. is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Murgh Gilafi Seekh Kebab. by Chef (Mrs) Reetu Uday Kugaji is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Murgh Gilafi Seekh Kebab..

  • Prep Time0mins
  • Cook Time3Hours
  • Serves4People
Murgh Gilafi Seekh Kebab.

Ingredients to make Murgh Gilafi Seekh Kebab.

  • Chicken mince very fine - 500 gm.
  • Brown onion paste - ĵ th cup
  • Ginger Paste -  th tbsp.
  • Garlic Paste -  th tbsp.
  • Salt to taste
  • Red chilli powder - 1 ½ tsp
  • Garam masala powder - ½ tsp.
  • Cumin powder - ½ tsp.
  • Lemon juice - 1 ĵ tbsp.
  • Almonds blanched peeled and coarsely ground -  tbsp.
  • Cashew nuts coarsely ground -  tbsp.
  • Fresh coriander finely chopped - ½ bunch (medium sized)
  • Green chillies finely chopped - 4
  • Chicken fat - 60 gms
  • Egg - 1 (Optional)
  • Thick cream/ cream cheese/ processed cheese - 1 & ½ tbsp.
  • Kewra water/ screw-pine natural edible essence - 1 tsp
  • For the Gilaf/Outer covering: Onion finely chopped - 40 gms
  • Tomatoes deseeded chopped - 40 gms
  • Capsicum finely chopped - 40 gms
  • For basting the chicken pieces: Pure ghee - 1 & 1/2 tsp
  • For Sprinkling: Lemon Juice - 1
  • Chaat masala – 1/4 tsp (Optional)
  • For accompaniments: Onion laccha salad
  • Mint - coriander - yogurt chutney

How to make Murgh Gilafi Seekh Kebab.

  1. Mince the ingredients, set aside for 2 ½ hours (Can also be refrigerated) If prepared in the Oven at 165°C for 10 minutes. If prepared in a Tandoor – 07 minutes should be enough.
  2. Squeeze out the excess of moisture from the chicken mince, if the moisture content is more in the kebabs, they will not hold the seekhs.
  3. Mix the mince with brown onion paste, ginger paste, garlic paste, salt- to taste, red chili powder, garam masala powder, cumin powder, lemon juice, almonds, blanched, peeled and coarsely ground and cashew nuts coarsely ground too.
  4. To that mixture add fresh coriander leaves, finely chopped, green chilies, finely chopped, chicken fat, egg (optional), thick cream/cream cheese/processed cheese and kewra water/screw-pine natural edible essence.
  5. Keep aside for 2 ½ hours. (May be refrigerated)
  6. For the gilaf / covering:
  7. In a platter mix together the finely chopped onions, tomatoes and capsicum. Divide the chicken mince mixture into 8 balls and roll into elongated lengths, then roll these kebabs over the gilaf mixture, ensuring that they are bound properly
  8. Wooden skewers may be used, provided they are soaked in water for 8-10 minutes i.e. shape the chicken mince mixture along the length of the skewers and coat with the gilaf mixture.
  9. Roast in the tandoor for 7 minutes.
  10. If you are using an oven then roast it for 10 minutes at 160°C.
  11. Keep basting the kebabs with melted ghee to prevent it from drying.
  12. For serving the kebabs: In a serving plate, serve the kebabs very hot sprinkled with lemon juice and accompanied with onion laccha salad and mint-coriander-yogurt chutney.
My Tip: 1.You may add an egg to the chicken mince mixture, as an egg has a binding property. 2.You may use cream cheese/ processed cheese instead of using thick cream, while preparing the Chicken mince mixture. 3.You may prepare the chicken mince mixture 01 day in advance and keep it refrigerated and use it when required. 4.Drizzling with melted pure ghee/ melted butter/ Canola oil keeps the chicken kebabs juicy and tender. 5.You may use a tandoor, oven or barbecue for the kebabs. 6.You may sprinkle a little chaat masala before serving the kebabs.

Reviews for Murgh Gilafi Seekh Kebab. (19)

Raj Brar5 months ago
Looks yummy!! I will try it.

Sunita Ramankulatha year ago
Yummy!!! Must try recipe. I have made these without de gilaf so now will try with gilaf

Jyoti Rajasth Ramchandania year ago
yummy surely try.

Jyotsna Tilve2 years ago
colour texture looks awesome... will surely try soon

Deviyani Srivastava2 years ago

Kranti Talwar2 years ago
Definitely worth a try!. Great recipe to please ur dear one!

Saakshi Arora2 years ago

Â?îké? Pá?ì?2 years ago

Kunal Sawant2 years ago

Vishwaroop Kugaji2 years ago
Delicious tempting

Ruati Samuel2 years ago
Looks - Delicious

Mayur Kamthe2 years ago

Girish Sankpal2 years ago
Flavorful recipe Yummy

RB-Rohan Bhavsar2 years ago

Mona Jagtap2 years ago
Supaaaaa Yum :-*

Rugmini Ganesh2 years ago

?????? ??????2 years ago
awsome recipe

Shamika Memane2 years ago
Awesome recipe. Well explained.

namrata lagad2 years ago
mouth watering recipe