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


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About Chicken Banjara Seekh Recipe

Just a twist on my brains.

Chicken Banjara Seekh, a succulent delicacy which is famous all over the world. Chicken Banjara Seekh is one dish which makes its accompaniments tastier. With the overflow of flavours, Chicken Banjara Seekh has always been everyone's favourite. This recipe by Aisha Muhammed is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Chicken Banjara Seekh, just the perfect situation when you realise that you need to know how to make the perfect Chicken Banjara Seekh. So, at that time you can try out this delicious recipe by Aisha Muhammed. The recipe of Chicken Banjara Seekhis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Chicken Banjara Seekh is 25 minute. This recipe of Chicken Banjara Seekh is perfect to serve 4. Chicken Banjara Seekh is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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