Ingredients

• Boneless, Skinless Chicken Breast – 500 grams
• Butter /Ghee – 2 tsp (optional)
• Oil – 2 tsp
• Chilli Powder – 2 tsp
• Egg – 1
• Garam Masala Powder – 1/2 tsp
• Garlic Granules – 1 tsp
• Onions – 20 grams
• Dried Mint Leaves – 1 tsp
• Ground Cumin – ¼ tsp
• Cardamom Powder – ½ tsp
• Salt to taste

How to Make Chicken Sheek Kabab

• Chop onions very finely
• After washing the chicken breast, drain. Pat dry all the moisture from the breast fillets
• Fry onions in oil till they are crispy
• Mince chicken with all the ingredients, to a fine paste. If required add breadcrumbs
• Now thread the paste onto a skewer, lie it across a baking tray in such a way as the ends rest on the edges of the baking tray. Alternatively, you could divide this into approx. 50 small balls.
• Help them bind onto the skewer
• In an oven grill for or 15 – 20 mins turning over occasionally. Brush with melted butter if you think it is getting dry.
• Serve hot as a starter with mint chutney, roundels of cucumber (sprinkled with red chilli powder, salt, ground pepper and amchur) and yoghurt dip.