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

By Chef (Mrs) Reetu Uday Kugaji  |  26th Sep 2015  |  
4.3 from 19 reviews Rate It!
  • Murgh Gilafi Seekh Kebab., How to make Murgh Gilafi Seekh Kebab.
Murgh Gilafi Seekh Kebab.by Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    0

    mins
  • Cook Time

    3

    Hours
  • Serves

    4

    People

410

19





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. is a popular aromatic and delicious dish. You can try making this amazing Murgh Gilafi Seekh Kebab. in your kitchen. This recipe requires few minutes for preparation and 180 minutes to cook. The Murgh Gilafi Seekh Kebab. by Chef (Mrs) Reetu Uday Kugaji has detailed steps with pictures so you can easily learn how to cook Murgh Gilafi Seekh Kebab. at home without any difficulty. Murgh Gilafi Seekh Kebab. is enjoyed by everyone and can be served on special occasions. The flavours of the Murgh Gilafi Seekh Kebab. would satiate your taste buds. You must try making Murgh Gilafi Seekh Kebab. this weekend. Share your Murgh Gilafi Seekh Kebab. cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Chef (Mrs) Reetu Uday Kugaji for inputs. In case you have any queries for Murgh Gilafi Seekh Kebab. you can comment on the recipe page to connect with the Chef (Mrs) Reetu Uday Kugaji. You can also rate the Murgh Gilafi Seekh Kebab. and give feedback.

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 Brar7 months ago

Looks yummy!! I will try it.
Reply

Sunita Ramankulatha year ago

Yummy!!! Must try recipe. I have made these without de gilaf so now will try with gilaf
Reply

Jyoti Rajasth Ramchandani2 years ago

yummy surely try.
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Jyotsna Tilve2 years ago

colour texture looks awesome... will surely try soon
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Deviyani Srivastava2 years ago

awesome!
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Kranti Talwar2 years ago

Definitely worth a try!. Great recipe to please ur dear one!
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Saakshi Arora2 years ago

Yum!!
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Â?îké? Pá?ì?2 years ago

Delicious
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Kunal Sawant2 years ago

Mouthwatering
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Vishwaroop Kugaji2 years ago

Delicious tempting
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Ruati Samuel2 years ago

Looks - Delicious
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Mayur Kamthe2 years ago

Superb!
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Girish Sankpal2 years ago

Flavorful recipe Yummy
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RB-Rohan Bhavsar2 years ago

Yummylicious!!!
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Mona Jagtap2 years ago

Supaaaaa Yum :-*
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Rugmini Ganesh2 years ago

Yummilicious!!
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?????? ??????2 years ago

awsome recipe
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Shamika Memane2 years ago

Awesome recipe. Well explained.
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namrata lagad2 years ago

mouth watering recipe
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