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Photo of Murgh Gilafi Seekh Kebab. by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Murgh Gilafi Seekh Kebab.

Sep-26-2015
Chef (Mrs) Reetu Uday Kugaji
0 minutes
Prep Time
180 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Murgh Gilafi Seekh Kebab. RECIPE

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.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Mughlai
  • Appetizers

Ingredients Serving: 4

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

Instructions

  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.

Reviews (19)  

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Raj Brar
Apr-14-2017
Raj Brar   Apr-14-2017

Looks yummy!! I will try it.

Sunita Ramankulath
Jun-10-2016
Sunita Ramankulath   Jun-10-2016

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

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