Name: Baked Chicken Seekh Kababs.. recipe by Zeenath Fathima at BetterButter
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 6
Ingredients: Chicken boneless 500 gm; Ginger garlic paste 1 tbsp; Salt 1 tbsp; Ghee 2 tbsp; OR; Oil 2 tbsp; Hung curd 1/2 cup; OR; Yogurt 3/4 cup; Onion finely chopped 1; Green chilli paste 1 tbsp; Coriander leaves chopped 1/4 cup; Red chilli powder 1 tbsp; Roasted coriander powder 1 tsp; Roasted cumin powder 1 tsp; Garam masala 1 tsp; Nutmeg 1/4 tsp

ABOUT Baked Chicken Seekh Kababs.. RECIPE

Healthy sumptious kababs baked to perfection are a foodies delight. Easy and delicious chicken mince kababs are perfect for any special occasion. The best part is that these are baked and yet tastes wonderful apart from being healthy ofcourse. These can be done with mutton mince too and can be enjoyed with homemade breads. Enjoy your special days with some awesome flavourful kababs with your loved ones and friends. Afterall special occasions are meant to be celebrated with all those lovely people who make your life a little more meaningful and happy. So here's a toast to your special bonding!

Ingredients Serving: 6

Chicken boneless 500 gm
Ginger garlic paste 1 tbsp
Salt 1 tbsp
Ghee 2 tbsp
OR
Oil 2 tbsp
Hung curd 1/2 cup
OR
Yogurt 3/4 cup
Onion finely chopped 1
Green chilli paste 1 tbsp
Coriander leaves chopped 1/4 cup
Red chilli powder 1 tbsp
Roasted coriander powder 1 tsp
Roasted cumin powder 1 tsp
Garam masala 1 tsp
Nutmeg 1/4 tsp

Instructions

Wash and clean boneless chicken at first.
Let the water drain well.
Add this to a grinding jar along with green chillies and coriander leaves both.
Add rest of the spices and yogurt too except chopped onion.
Grind to a smooth paste.
Keep this covered in the refrigerator either for a few hours or better still overnight.
Next day before baking, add in the chopped onion along with the oil or ghee and mix well.
Line a baking tray with an aluminium foil.
Preheat oven on 240°.
Shape into kababs on a skewer or manually with your hands.
Bake them in a preheated fan assisted oven for 40-45 minutes preferably on the second last rack.
Serve them with naans and lots of salad on the day of Eid or during the celebrations that follow for almost a week thereafter.

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