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Chicken Banjara Seekh

Aisha Muhammed
45 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Chicken Banjara Seekh RECIPE

Just a twist on my brains.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Roasting
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 700 gms chicken mince
  2. 2 tbsp fresh hung yogurt.
  3. 2 tbsp Ginger-garlic paste
  4. 8 green chillies paste
  5. 1 tsp cumin seeds
  6. 1 tsp Sesame seeds
  7. 1 tsp poppy seeds
  8. 1 tsp mustard seeds
  9. 1/2 tsp red chilli flakes
  10. 1/4 yellow food color if using
  11. 2 tsp coriander powder
  12. 1 tsp whole dry roasted coriander seeds slightly crused with a back of spoon
  13. 2 tsp tandoori masala powder
  14. Chat masala to sprinkle over
  15. 1/2 tsp dry roasted carrom seeds( ajwain)
  16. 1 tbsp cilantro chopped
  17. 1 tbsp mint leaves thinly chopped
  18. 10 cashewnuts
  19. 2 egg yolks
  20. 2 tbsp butter
  21. 2 tbsp lemon juice
  22. salt to taste


  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.

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Sheeba Bedi
Sheeba Bedi   Mar-14-2016

very nice dish

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