Chicken Seekh Kabab

For Masala:
• Roast all ingredients of seekh kabab masala in a pan for 1 minute on medium heat with constant stirring. (Gram flour can burn quickly so be alert.) Remove into the plate, cool it, and grind it into a fine powder in a spice grinder. Seekh kabab spice mix is ready.

Marination
• Take your ground chicken in a bowl. Add ginger, onion, butter, cream, seekh kabab masala, garlic, green chilies and coriander.
• Mix well. Cook a small lump of the mixture in a frying pan to do a taste test. Adjust salt and seekh kabab masala to your taste. Then marinate chicken mixture for 20-30 minutes in the fridge.

Method 1: Seekh kabab Recipe (Stovetop or Pan-fried)
• Heat charcoal on flame for smoking. (If smoking)
• Grease your hand with oil. Roll a ball of kabab out of the marinated mixture and shape it on a pencil, chopstick, or skewer and make a long cylindrical kabab.
• Heat 1-2 tbs oil in a pan on medium heat. Fry seekh kabab on medium-high heat until golden from all sides.
• Fry all kabab in batches and store in aluminum foil and smoke with charcoal.

Method 2: In an Oven
• Pre-heat oven at 300 F. Place roll kabab on a baking tray and cook for 10 minutes until firm and golden. Flip the kabab halfway for even cooking. Smoke and serve hot.

To Smoke Seekh kabab (Optional Step)
• Gather all kabab in a pan or pot. Place the red hot charcoal on a foil in between the kabab. Now drizzle a few drops of oil on coal and quickly cover the pot with a tight lid. The smoke must not escape the pot.
• Smoke for 5 minutes, then lift the lid and serve with raita or chutney.