• 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)


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.

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