Category: Dinner dishes

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Chicken Seekh Kebabs


Chicken seekh kebabs are the ultimate party menu item. I’ve made them a couple of times at The Spice Club and they’ve gone down really well.  Making the mixture is pretty straight forward. It took a little bit of practice shaping the kebabs onto the skewers but once I did one successfully I was good to go. The secret to this recipe in my opinion is the last minute sauteeing of kebabs in dry masalas, lemon juice and fresh coriander. Also, if making this dish at a dinner party, although optional, adding the capsicum and red onion adds a nice splash of colour! Have a wee look…

Serves 8

What we need:
1000g chicken mince
3″ ginger, grated
4 cloves garlic, grated
3 tsp salt
2 tsp chilli powder
2 tsp garam masala
2 tsp coriander powder
1 tsp ground fenugreek leaves (also known as kasuri methi)
1/4 cup crispy fried onions (optional)
1/2 cup grated cheese (the milder the better, i used double gloucester)
1 slice worth of breadcrumbs (preferably white)
Garnishing (Optional):
2 tbsp butter
1 red onion, sliced
1 red pepper, sliced
Pinch of chaat masala, mint powder, carom seed powder
Squeeze of lemon juice
Handful chopped fresh coriander

How we do:

  • Preheat over to 250C
  • Place the mince in a bowl and add all of the ingredients listed above (apart from the red onion and pepper. Mix very well.
  • Evenly shape the chicken mince mixture along the length of metal skewers to shape into kebabs. (You can use wooden skewers too but if you do, remember to soak them in water for 20 mins so they do not burn under the oven).
  • Place skewers on a tray and place in the oven for 5 minutes.
  • Rotate the skewers and cook for a few more minutes until the meat is fully cooked.
  • Carefully remove kebabs from skewers and cut into small bite size pieces.
  • Heat butter in wok. Cook the red onion and capsicum for about 2 minutes. Add the kebabs and sprinkle on chaat masala, mint powder, lemon juice, carom seed powder and fresh coriander.
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Chicken Masala

When I decided to make Murgh Masala (Chicken Masala) I was pretty excited but also kinda nervous as I was cooking for the family which meant  I was cooking for Dad who fancies himself as a bit of critique when it comes to non vegetarian dishes. Regardless I got to cooking, and to make a long story short, Dad essentially compared my dish to my Mum’s cooking so yeah I was pretty happy to say the least!!!
So yes, do try it out. Let me know how it goes. It’s a nice creamy masala  but without the calories as I use yoghurt instead of cream so you can sneak in the extra chappati or two into your plate. Check it out y’all!

Serves 4-6

What we need:

1 whole chicken, pre portioned and skinned in DCW Casing
1 black cardamom
6 whole pepper corns
1  1/2 onions, finely chopped
4 garlic cloves, peeled and chopped
2 tbsp ginger, grated
3 tsp salt
1  tsp garam masala
1 tsp haldi
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tin plum tomatoes
4 potatoes, peeled and cut into 4 (optional)
3 tbsp yoghurt
handful fresh coriander, chopped
4 tbsp olive oil

How we do:

 

  • Heat the oil in a non stick pot on medium-high heat. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
  • Stir constantly for 5-7 minutes. Once they turn a slight golden colour, add the garlic and mix well. Now add the ginger and mix again.
  • Now add all of the dry spices and mix. Add the plum tomatoes at this point and mash well.
  • When the oil separtes from the masala, add the chicken pieces to the masala and stir on high heat for 10 minutes.
  • Within 10 minutes, you will see water forming in the pot. Then add the lid and stir every 2 minutes until the water reduces.
  • Add the peeled potatoes at this point (optional).
  • Add 1 cup of water and cook on low-medium heat for 30 minutes with the lid on, checking and stirring it every 5 minutes.
  • After half an hour, the meat should be soft and tender. At this point add the yoghurt and let it cook for 2 minutes. Turn the heat off. Add the fresh coriander and 1/4 tsp garam masala.
  • Put the lid back on and leave it for 10 minutes
  • BALLE BALLE! You’re done! Best served with hot chappatis or basmati rice.