Chicken Seekh Kabab Recipe Pakistani style on Tawa/Pan
Pakistani Chicken seekh kabab recipe needs chicken and other vegetables like onion, garlic ginger, coriander and green chili with some dry Indian spices like coriander powder, cumin powder, red chili powder, salt.
Seekh kababs can be made with chicken, beef and mutton mince that is marinated with ginger garlic paste and onion and green chilies and some Pakistani spices. After marination we skewer this mince on skewer for BarB Q. Process of BarB Qing on direct heat in smoky environment give seekh kababs unique and special flavour and taste. This type of kebabs are mostly popular in South asia, middle east and turkey.
Seekh Kababs are famous all over the world according to culture with different ingredients. In Pakistan it is also one of kids favorite foods. Usually chicken seekh kabab severed with naan and green mint chatni but it can be a side dish with dinner or lunch. My kids use to eat them as snacks.
How many ways chicken seekh kababs Pakistani can be cooked?
Sometimes it is more convenient to bake Pakistani seekh kabab in oven for some longer period of times specially beef and mutton seekh kabab which is then cooked in water released by kababs also enhances the flavour. To get smoky flvour we can steam kababs with burning charcoal in closed pan.
There is still another way of cooking that making kababs on pan or tawa specially for chicken. This method involves far less hassel and relatively quick. I usually adopt tawa or frying pan method for making Pakistani chicken seekh kabab recipe.
Seekh Kababs are famous all over the world according to culture with different ingredients. In Pakistan it is also one of kids favorite foods. Usually chicken seekh kabab severed with naan and green mint chatni but it can be a side dish with dinner or lunch. My kids use to eat them as snacks.
Instructions for cooking perfect chicken seekh kabab Pakistani syle?
Let’s start cooking chicken seekh kabab recipe with the most hassel free method of cooking on tawa or pan.
What type of mince we should use in chicken seekh kabab recipe?
First things first, for making chicken seekh kabab first wash the boneless chicken preferably breast portion, dry it with cloth then mince. Mince should be dry so your kababs will remain intact. You should not wash mince, if it is necessary to wash then make it possible to remove all water from chicken mince.
Mince should be chunky and not so fine. Because when we chop mince with other ingredients then it will become soft paste and on cooking sheekh kababs will dry.
Why use brown or fried onion?
Next step is to make thin slices of onion. We will use caramalize or brown onion because this step will evaporate water from onion and make them tastier. These fried onions will enhance the meaty taste of seekh kabab and there will be no crunchy onion inside chicken seekh.
What are Binding ingredients for chicken mince kebabs?
Here I am using gram flour for good binding of chicken mince kebabs. We will use it after little dry roasting because this will enhances its flavour and there will be no taste of uncooked gram flour. There are many binding ingredients that usually use, including egg, cornflour, all pupose flour and fresh bread crumbs. If you think your kabab mixture get so soft to handle then use freshly prepared bread crumbs. Let it rest for one hour and then cook with method of your choice.
How to marinate minced chicken for seekh kobab?
Other ingredients of making chicken seekh includes ginger garlic paste, Chopped green chillies and chopped fresh green coriender. We will mix all ingredients and chop in choper to mix at low speed for 30sec to 1min to form smooth mixture. Don’t forget to add spices like red chilli powder, black pepper, dry coriander powder, mango powder, salt, dry cumin powder and red chili flakes.
Now cover this mixture for atleast 3-4 hours and place in fridge. If there is cool enough outside like in winter you can place it outside. If you left this mixture at warm place as there is a possibility that the mince will get spoiled.
Can we freeze chicken seekh kabab for longer period of time?
We can use some quantity of butter while mixing all ingredients this will improve the taste and help in freezing of seekh kebab. If we want to preserve chicken kebabs for longer period of time. We can freeze these prepared kebabs for up ton3 months. While freezing first freeze all the kabab separate them place all freezing bag or any shopping bag.
What kind of skewer we can use to make chicken Seekh kabab?e
We can use original skewers for making chicken seekh but don’t worry if you don’t have. We can use knife sharpener rod or homemade shashlik sticks. Just use some oil on the surface of skewer and coat with a handful meat ball. Press and spread it gently over the skewer then make depression with fingers.
How to fry chicken seekh kabab Pakistani style in frying pan?
After making one seekh kabab on any skewer remove it then make the second and so on. Make all kebabs one by one then add 2-3tbsp of oil in the fry pan let it hot and then place 3-4 kebabs. Let them cook from one side then turn other side down and let them cook from other side on medium heat. This whole process will take 10-15 min. Fry all the kebabs.
After frying place all kebabs in a lid wok and fire the charcoal and place on onion leaf. Put this charcoal with leaf in to the wok of kebabs and cover with the lid. This steam will give smoky flavour of real BarB Q to pan fry chicken seekh kabab
How to make chicken Seekh kabab soft and juicy in frying pan?
When cookjng kabab in frying pan, the flame should be medium, don’t over cook and don’t close the lid of the pan. Turning around after 2-3 min is also important.
Is Pakistani Chicken seekh kababs are healthy?
Well, I guess Pakistani chicken seekh kababs are healthy when cooked with all organic ingredients. Below image is showing nutritional facts calculated carefully before frying. Frying with oil will increase its calories and changes in ingredients will also effect their nutritional value.
Nutritional Facts of Pakistani chicken seekh kabab recipe:
This recipe yields more or less 18 kebabs. Serving size may contain 2 kababs. These nutritional facts showing calories in single kebab before frying.
Here are step by step instructions on how to make chicken seekh kabab recipe Pakistani
Pakistani Chicken seekh kabab
Ingredients
Main Ingredient
- 500 Grams Breast Chicken mince Chunky
Spices
- 2 tsp Salt
- 1 tbsp Cumin seeds Ground
- 1 tbsp Coriender seeds Ground
- 1 tsp Red chili powder
- ⅓ tsp Red chili flakes
- ½ tsp Turmeric Powder
Vegetables
- 1 tbsp Green coriander leaves Fresh chopped
- 1 tbsp Green chillies Fresh chopped
- 6 Garlic cloves minced
- 1 Inch Ginger Minced
- 100 gram Onion sliced
Binding Agent
- 2 tbsp Gram flour roasted
Instructions
Preparations
- Take oil in a frying pan and let it heat on medium flame, Add onion slices slices and fry them till golden brown. Keep stirring to cook them equally. After frying place them on paper towels to remove excess oioil, Then crush the.
- Dry roast gram flour in a frying pan on low flame for 7-10 min
Mixing and Marination
- Add all the ingredients in to mixing bowl and mix like mixing of a dough. Chop in a chopper to get smooth dough. But it should not be very smooth.
- Now cover this mixture for 2-4 hour in a cool place
Making chicken seekh kabab Pakistani
- For making chicken seekh coat the rod with few drops of oil. Take handful of mince and spread around the seekh or rod. If mixture is sticky then use wet hands.
- Gently press mince and make kebab shape. Then slowly remove this kababe from the rod.
- Make all kebabs one by one. You can freeze them at this stage.
- Now heat some oil in a pan or tawa on low flame then add 3-4 kababs at a time. Fry from bothboth sides for 10 -12 min on medium flam. Please don't cover.
- After cooking from both side transfer kababs to serving plate. Serve hot with naan or flat bread b mint chatni or raita
Video
Notes
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Check out our other chicken recipes
stuffed green chillies chicken pakora|chicken peri bites.
Pakistani Chicken curry recipe
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Achari tinday recipe: How to make stuffed achari teenday
Achari tinday recipe or stuffed achari teenday are simple to cook and give different taste to apple gourd vegetable or tinday ki sabzi. Addition of achar masala ingredients twist its tastes and enhances its flavour. When first time I tried these achari tinday, believe me they were so amazing. I really got adore to share this recipe on my blog. This teenday recipe or apple gourd recipe is mouth-watering yet easy to make. I hope you will enjoy this chat patte achari tinday sabzi recipe.
let’s start achari tinday recipe
Masala bharay tinday that most people like and want to eat always turns out so delicious. Come on let’s give it a tangy and spicy touch of achar. Here I am using achar masala ingredients and a little bit of real achar. so mouth watering. I have started releasing my saliva while writing this.
Let’s start cooking. Oh, I mean have a look at recipe insight and what we need to start cooking this tantalizing dish of achar masala bharay tinday or achari tinday.
Preparation of achar masala:
Fenugreek seeds 1 tsp
Mustard seeds 1tsp
chilli flakes 1 tbsp
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Black seeds 1tsp
Salt 1/2 tsp
For preparation of achar masala we need mostly the ingredients of achar masala except oil or vinegar. We have to take Fenugreek seeds, Mustard seeds, Fennel seeds, coriander seeds, black seeds as a whole without crushing it. We should clean them first by hand. So that there should be no stones or anything extra. you can wash them, then dry to free them from debris. Now after washing and cleaning dry roast on low flame for 3-5 min. Keep stirring. After this whole masala roast let it cool for 2-3 minutes and pour in your grinder. Very fine grinding is not recommended but it’s up to your taste. I use this as a little granular. After grinding add chilli flakes, salt and mix. But if you have whole, round red chilies then add them in your mixer and keep it little flaked.
Preparation of filling for masala bharay tinday:
Onion chopped 1/4 cup
Ginger garlic paste 1 tbsp
Turmeric powder 1/2 tbsp
Salt to taste
Oil 3 tbsp
1 tsp Pickle chopped
For making a filling aur bharwan masala we will take two medium size onions, chop it into very small pieces. Make ginger and garlic paste. For making ginger garlic paste grind 10 cloves of garlic and about 1 inch piece of peeled ginger. All this paste and chopped onion will not be used in this step. We will only use 1 tsp of paste and 2 tbsp of chopped onion. Rest will be used in making gravy.
For making the filling, take oil in a pan let it hot for 5 min then add onion 3 tbsp saute it till onion gets translucent on low flame. Then add 1 tbsp of ginger garlic paste and saute till colour gets golden. Add salt, chilli powder and chopped achar.
How to cut tinday ki sabzi for filling:
For this recipe we have to be a bit careful in cutting off teeday or apple gourds. We will not cut it into halves or quarters. Instead we make a plus sign on the lower portion of tinday and cut only half the length of each tinday or apple gourd. This is how we can fill up the achar masala and keep them off from mixing in the gravy. As a result you will get a good presentation.
Filling in apple gourd:
For filling, hold apple gourd one by one in your hand and press gently to open a little and fill with masala. You can use a knife for filling. Be careful not to press too tight so the apple gourd breaks. You can use your thumb to make some space.
preparation of gravy:
4-5 tbsp Oil
1/2 tsp Salt
1/2 tsp Chili powder
1 tbsp Achar masala
Leftover of filling
Tomato puree 1 cup
Onion (sliced) 3/4 cup
Ginger garlic paste 1 tbsp
Paprika Powder 1 tbsp
turmeric powder 1 tsp
For making gravy take oil and add remaining chopped onion, saute and add 1tbsp (remaining) garlic and roast to make golden brown. At this stage add salt, turmeric powder, paprika powder and saute for 1 min. Now add one cup of chopped tomatoes. If you like more spice then add black pepper 1tbsp. My family don’t like spice so I don’t use it. Add any leftover filling masala in this gravy.
When water starts separating from tomato paste add freshly prepared achar masala powder. Cook it in medium flame for 10-12 min until oil separates. Add water and again cook for 15 min on low flame. Keep stirring occasionally.
Steam filled apple gourd or cooking tinday in gravy:
After 10 min place apple gourd in the gravy and cover the lid. Cook for 30-40 minutes on low flame so that the tinday gets softened.
Presentation suggestion of achari tinday:
When tinday gets a tender dish out and serve with lemon, Chopped green chillies fresh coriander. They give best taste with chapati.
nutritional information of achari masala bhare tinday recipe:
TInday ki sabbzi is famous all over Pakistan. It is consumed in summer that it cools down the body due to its water content. Tinday do not produce heaviness to your stomach yet it provides a wide range of nutrition. Apple gourd widely used in Pakistan as curry, subzi, accompanied meat like chicken and mutton.
It has an immense range of nutrients like calcium, potassium, magnesium, manganese,phosphorus, Zinc and iron.
Range of vitamins als⅖D SCo present in this light weight fibrous food like vitamin A, B6 and E and relatively high in vitamin C. 100g of apple gourd contain about 30g of vitamin C. It also contains protein and very high fiber. 100 g of tinday gives only 86kcal.
All above mentioned nutritional values make it a good candidate for promoting weight loss. Since it is high in fiber and water content, It gives the stomach the signal of fullness for a longer period of time and reduces craving. This fibrous content stimulates elimination of body waste and prevents constipation.
Presence of Vitamin C, B6 and E give tinda sabzi good antioxidant and anti-inflammatory properties that help in improving our skin, hair and elimination of toxic chemicals. Calcium in apple gourd helps in making bones strong.
Achar masala bharay tinday recipe or achari tinday
Equipment
- Ladle
- stewpot
- Sause pan
Ingredients
Ingredients for preparation of achar masala
- 1 tsp Fenugreek seeds whole
- 1 tsp Mustard seeds whole
- 1 tsp Fennel seeds whole
- 1 tsp Coriander seeds whole
- 1 tsp Black seeds whole
- ½ tsp Salt
- 1 tbsp chili flakes
Ingredientn for preparation of filling for masala bharay tinday
- ¼ cup onion chopped
- 1 tbsp Gingeg garlic paste
- ½ tbsp Turmeric powder
- 3 tbsp Cooking oil
- 1 tbsp Pickle Chopped
- ⅓ Tsp salt
How to cut tinday ki sabzi for filling:
- 500 Grams Apple gourd or tinday or indian aquash
Ingredients for gravy preparation:
- 1 tbsp Ginger garlic paste
- 1 tbsp Paprika powder
- 1 tsp Turmeric powder
- ¾ Cup Onion Chopped
- 1 Cup Tomatoes puree
- ½ tsp Chilli powder
- ½ tsptsp Salt
- 3 tbsp Achar masala
- Leftover filling
- 2 Cup water
Instructions
Preparation of achar masala
- Clean whole dried spices according to ingredient and dry roast for five min on low flame. Grind in grinde and add salt and chilli flakes.
Preparation of filling for masala bharay tinday
- Chop two medium size onions and take ¼ in to frying pan with some oil, cook them till translucent.
- Add ginger garlic paste. Saute it till change of color. Then add chilli powder, Chopped Pickle and a little saute.
How to cut tinday ki sabzi for filling
- Wash and Peeloff all tinday and remove upper and lower portion about 2cm. Now at lower portion make a plus about 1 ininch deep.deep. Try to remove some seeds.
Filling in apple gourd
- Gently press all apple gourds and fill them with knife.
Preparation of gravy
- Take oil in a pan and heat then add onion. Saute onion on low heat untill translucent. Add ginger garlic paste into translucent onion and cook until color gets light brown. At this point add chili powder, salt, paprika powder and leftover filling and saute for 10min.
- Now add tomato Puree and freshly prepare achar masala powder. Now cook untill oil starts separating on high flame. Reduce the flame and add water. Now again cook for 10 min on low flame. Keep stirring occasionally.
Cooking or steam tinday in gravy
- Its time to steam your tinday. Add filled tinday and cover with led. Let it cook for 30-45 min on low flame until tinday get soft.
Presentation suggestion
- Serve tinday hot with flat bread or chapati.
Video
you can find more tinday recipes on my other blog.
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