Ingredients:
- Chicken Breast – Three
- Anda (Egg) – One
- Dhaniya Powder (Coriander Powder) 1 Tbsp
- Namak (Salt) To Taste
- Kuti Lal Mirch (Red Crushed Chili) 1-1/2 Tbsp
- Atta (Flour) 1/2 Cup
- Pyaz (Onion) 2 Medium
- Tamatar (Tomato) 1 Medium
- Hari Mirch (Green Chili) 4-5
- Hara Dhaniya (Coriander/ Cilantro)
Directions:
In chop, add onion, tomato, green chilies, coriander, chicken and chop.
In bowl, add chopped mixture, red crushed chili, salt, coriander powder, egg, flour and mix it properly.
Refrigerate for 1 hour to 1-1/2 hour.
Grease your hands with oil, take a mixture and make kebabs on wooden skewers or metal skewers if you are doing BBQ.
Keep in refrigerator for 1/2 hour.
In grill pan (or frying pan/ flat pan), cook on low flame, changes sides until completely cooked.
Chicken Seekh Kabab is ready, server with chutney or sauce/ ketchup.
