Noorani Murg Ki Seekh 8 pcs | 200 - 220 gms

Experience the silky smoothness of our chicken seekh kebabs, crafted with finely minced chicken, cream, and aromatic spices, grilled to a luscious, melt-in-the-mouth perfection. A delicacy that's truly resplendent

 :

500 grams ground chicken (murg keema)
1 onion, finely chopped
30 gramss ginger garlic paste
2 green chilies, finely chopped
130 grams fresh coriander leaves, chopped
130 grams fresh mint leaves, chopped
6 grams garam masala
6 grams cumin powder
6 grams coriander powder
5 grams turmeric powder
15 grams Salt
15 grams besan (gram flour)
100 grams Lemon (Neembu)
Skewers for grilling
Oil for brushing

 Instructions:

1. **Prepare Chicken Mixture:**
   In a large mixing bowl, combine ground chicken, chopped onion, ginger garlic paste, chopped green chilies, fresh coriander leaves, fresh mint leaves, garam masala, cumin powder, coriander powder, turmeric powder, salt, besan, and lemon juice.

2. **Mix and Marinate:**
   Mix all the ingredients thoroughly, ensuring even distribution of spices. Allow the mixture to marinate for at least 12 hours in the refrigerator.

3. **Skewering:**
   Take small portions of the marinated chicken mixture and shape them into elongated kebabs around skewers. Make sure they are well-packed and have an even thickness.

4. **Grilling:**
   Preheat a grill or oven to a medium-high temperature.
   Brush the skewered chicken kebabs with a little oil to prevent sticking.
   Grill the kebabs until they are cooked through and have a nice char on the outside. This might take about 1520 minutes, turning occasionally for even cooking.

5. **Serve:**
   Once cooked, remove the Noorani Murg Ki Seekh from the grill and serve hot.

6. **Garnish (Optional):**
   You can garnish the kebabs with additional chopped coriander leaves and serve with mint chutney.

Enjoy your Noorani Murg Ki Seekh as a delicious appetizer or part of a meal. Adjust the spice levels according to your taste preferences.