Chicken Seekh Kebab Recipe – Green Chilli & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Chicken Seekh Kebab Recipe – Green Chilli & Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good seekh kebab. There’s just something so satisfying about those perfectly spiced, juicy patties. I first made these for a little Eid gathering with friends, and they were a huge hit – honestly, they disappeared in minutes! Today, I’m sharing my go-to recipe for Chicken Seekh Kebab, packed with flavour and surprisingly easy to make.

Why You’ll Love This Recipe

This recipe isn’t just about deliciousness; it’s about convenience too. We’re using ground chicken, which cooks up quickly and stays wonderfully moist. Plus, I’ve included options for baking, air frying, and shallow frying, so you can choose the method that best suits your kitchen and your mood. It’s a fantastic appetizer, a tasty snack, or even part of a larger Indian feast.

Ingredients

Here’s what you’ll need to create these flavour bombs:

• 2 pounds (900g) ground chicken
• ½ cup (60g) finely chopped onion
• ½ cup (packed) finely chopped cilantro leaves
• 1 teaspoon minced garlic (about 3-4 cloves)
• 1 Indian green chilli, finely chopped (adjust to your spice preference!)
• 1 ½ teaspoons salt (about 8g)
• 1 ½ teaspoons coriander powder (about 6g)
• 1 ½ teaspoons roasted cumin powder (about 6g)
• 1 teaspoon fennel seeds
• 1 teaspoon paprika (about 3g)
• ½ teaspoon black pepper (about 2g)
• ½ teaspoon turmeric powder (about 2g)
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference!)

Ingredient Notes

Let’s talk about a few key ingredients. Fennel seeds might seem a little unusual, but trust me – they add a beautiful anise-like aroma that really elevates the flavour. Don’t skip them!

Now, the green chilli. This is where you can really customize things. I like a good kick, but if you’re sensitive to heat, start with half a chilli or remove the seeds. Indian green chillies vary a lot in their heat, so taste a tiny piece before adding it to the mix.

Spice blends in India are incredibly regional. Some families add garam masala, others use a touch of ginger paste. Feel free to experiment and make it your own! A pinch of amchur (dried mango powder) can also add a lovely tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (175°C) if you’re baking.
2. In a large bowl, combine the ground chicken, chopped onion, cilantro, garlic, green chilli, salt, coriander powder, cumin powder, fennel seeds, paprika, black pepper, turmeric, and cayenne pepper.
3. Get your hands in there! Mix everything really well. This is important to ensure the spices are evenly distributed. You want a nice, cohesive mixture.
4. Grease your hands lightly with oil – this prevents the mixture from sticking.
5. Using a medium cookie scoop (about 1.5 inches/4cm diameter), portion the mixture into 35 patties, about ½ inch (1.25cm) thick and 2.5 inches (6cm) long. Gently smooth the edges to prevent the onion and cilantro from poking out.
6. For Baking: Arrange the patties on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
7. For Air-Frying: Lightly spray the air fryer tray with oil. Cook the patties at 360°F (180°C) for 4 minutes – no preheating needed!
8. For Shallow Frying: Heat about ¼ inch (6mm) of oil in a pan over medium heat. Cook the patties for 2 minutes per side, until golden brown and cooked through.

Expert Tips

• Don’t overmix the chicken mixture, or the kebabs can become tough.
• If the mixture feels too wet, add a tablespoon of breadcrumbs or chickpea flour (besan).
• For extra flavour, marinate the chicken mixture for at least 30 minutes (or even overnight!) in the fridge.

Variations

• Vegan Adaptation: Swap the ground chicken for a plant-based ground “meat” alternative. There are some fantastic options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spice blends.
• Spice Level: Adjust the amount of green chilli and cayenne pepper to suit your taste. Start small and add more if you like it hot!
• Festival Adaptations: These are perfect for Eid parties, Diwali gatherings, or any celebration. My aunt always makes a huge batch for Diwali, and they’re always the first thing to go.

Serving Suggestions

Serve these Chicken Seekh Kebabs warm with a side of tangy tomato chutney (my grandmother’s recipe is the best!), a cooling mint-coriander chutney, or tucked into warm buns with your favourite toppings. They’re also delicious served with a fresh salad or as part of a mezze platter.

Storage Instructions

Leftover seekh kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, air fryer, or microwave. You can also freeze them – just arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag.

FAQs

What is Seekh Kebab traditionally served with?

Traditionally, Seekh Kebabs are served with a variety of chutneys, sliced onions, lemon wedges, and naan bread or paratha.

Can I make these ahead of time?

Yes! You can prepare the patties ahead of time and store them in the fridge for up to 24 hours before cooking.

What is the best way to cook Seekh Kebab for maximum juiciness?

Don’t overcook them! The key is to cook them just until they’re cooked through. Air frying and shallow frying tend to yield the juiciest results.

Can I use a different type of ground meat?

Absolutely! Ground lamb or beef work beautifully in this recipe.

How do I adjust the spice level of this recipe?

Start with a small amount of green chilli and cayenne pepper, and taste as you go. You can always add more, but you can’t take it away!