Murgh Dhaniya Seekh | Sanjeev Kapoor Khazana

Minced chicken along with coriander and mint leaves skewered and grilled to perfection.

MURGH DHANIYA SEEKH

Ingredients

300 grams chicken mince
1 medium onion, finely chopped
¼ bunch fresh coriander leaves, chopped
¼ bunch fresh mint leaves, chopped
1 tsp chopped green chilli
1 tbsp garlic paste
Salt to taste
1 tsp garam masala powder
1 tbsp butter
1 lemon juice
1 tbsp ginger paste
Oil to drizzle
Butter for brushing
Onion rings to serve
Lemon slice to serve
Mint sprig to serve
Green chutney to serve

Method

1. Add chicken mince, onion, coriander leaves, mint leaves, green chilli, garlic paste, salt, garama masala powder, butter , lemon juice, ginger paste in a blender. Blend to a fine paste.
2. Grease palms with water. Take a portion of the mixture and shape into cylindrical shape. Insert 2 skewers through the mixture and roll to form a seekh.
3. Drizzle oil in a grill pan, add the seekh skewers and grill on medium heat till golden brown grill marks appear on both the sides.
4. Remove on a plate and brush the seekhs with butter. Transfer in a serving plate.
5. Serve hot with onion rings, lemon slice, mint sprig and green chutney.

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Cuisine - Indian

Course - starter

Dish - starter