Indian
Indian - South Indian Classics
Seekh Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600g boneless chicken, cubed
- • 1 tbsp black peppercorns
- • 1 tsp cumin seeds
- • 2 dried red chilies
- • 12 shallots, halved
- • 10 curry leaves
- • 3 tbsp sesame oil
- • 1 1/2 tsp salt
- • 1/4 cup grated coconut
Preparation Steps
1
Phase 1
Dry-roast the peppercorns, cumin seeds, and dried red chilies until fragrant.
2
Phase 2
Grind the roasted spices with the grated coconut into a coarse Chettinad masala.
3
Phase 3
Saute the shallots and curry leaves in the sesame oil until the shallots soften.
4
Phase 4
Add the chicken and the salt and sear over high heat for 5 minutes.
5
Phase 5
Add the ground masala with 1/2 cup water, cover, and cook 12 minutes until the chicken is done.
6
Phase 6
Uncover and reduce until the masala coats the chicken; serve with rice or dosa.