Chicken Banjara Seekh | How to make Chicken Banjara Seekh

By Aisha Muhammed  |  12th Mar 2016  |  
5 from 1 review Rate It!
  • Photo of Chicken Banjara Seekh by Aisha Muhammed at BetterButter
Chicken Banjara Seekhby Aisha Muhammed
  • Prep Time


  • Cook Time


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About Chicken Banjara Seekh Recipe

Just a twist on my brains.

Chicken Banjara Seekh

Ingredients to make Chicken Banjara Seekh

  • 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

How to make Chicken Banjara Seekh

  1. Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.
  2. 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
  3. 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)
  4. 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.
  5. Divide the prepared chicken mixture into ten to twelve equal sized portions.
  6. Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.
  7. Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.
  8. Brush the cooked seekhs with butter and cook again for a minute in the tandoor.
  9. They can also be cooked in a preheated oven at 220°C for about ten minutes
  10. Brush the seekhs with butter and cook for two minutes more.
  11. 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.

My Tip:

Crushed coriander seeds give a nice crunch and taste to the seekh.

Reviews for Chicken Banjara Seekh (1)

Sheeba Bedi4 years ago

very nice dish

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