Name: Chicken Banjara Seekh recipe by Aisha Muhammed at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 700 gms chicken mince; 2 tbsp fresh hung yogurt.; 2 tbsp Ginger-garlic paste; 8 green chillies paste; 1 tsp cumin seeds; 1 tsp Sesame seeds; 1 tsp poppy seeds; 1 tsp mustard seeds; 1/2 tsp red chilli flakes; 1/4 yellow food color if using; 2 tsp coriander powder; 1 tsp whole dry roasted coriander seeds slightly crused with a back of spoon; 2 tsp tandoori masala powder; Chat masala to sprinkle over; 1/2 tsp dry roasted carrom seeds( ajwain); 1 tbsp cilantro chopped; 1 tbsp mint leaves thinly chopped; 10 cashewnuts; 2 egg yolks; 2 tbsp Butter; 2 tbsp lemon juice; Salt to taste

Ingredients Serving: 4

700 gms chicken mince
2 tbsp fresh hung yogurt.
2 tbsp Ginger-garlic paste
8 green chillies paste
1 tsp cumin seeds
1 tsp Sesame seeds
1 tsp poppy seeds
1 tsp mustard seeds
1/2 tsp red chilli flakes
1/4 yellow food color if using
2 tsp coriander powder
1 tsp whole dry roasted coriander seeds slightly crused with a back of spoon
2 tsp tandoori masala powder
Chat masala to sprinkle over
1/2 tsp dry roasted carrom seeds( ajwain)
1 tbsp cilantro chopped
1 tbsp mint leaves thinly chopped
10 cashewnuts
2 egg yolks
2 tbsp Butter
2 tbsp lemon juice
Salt to taste

Instructions

Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.
Very lightly roast the dry seeds (excluding coriander seeds n carom seeds)in a sauce pan, allow to cool and then grind to make a smooth flavored powder
Blend ginger, garlic, coriander and green chilli paste with cashewnut paste, tandoori masala powder and egg yolks. Add in the roasted seed powder and chilli flakes. Mix this with chicken mince and add salt.(do not add any water)
Add in the coriander seeds n carom seeds , mix in thoroughly and keep aside, preferably in the refrigerator for at least half an hour to an hour.
Divide the prepared chicken mixture into ten to twelve equal sized portions.
Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.
Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.
Brush the cooked seekhs with butter and cook again for a minute in the tandoor.
They can also be cooked in a preheated oven at 220°C for about ten minutes
Brush the seekhs with butter and cook for two minutes more.
Sprinkle lemon juice, chaat masala on the cooked seekhs and serve hot with spicy coriander or mint chutney , green salad, naan or paratha or tandoori roti.

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