Murgh Dhaniya Seekh

Ingredients 

• 400 grams chicken mince
• 1 medium onion, finely chopped
• ¼ bunch fresh coriander leaves chopped
• ¼ bunch fresh mint leaves chopped
• 1 teaspoon green chillies chopped
• 1 tablespoon garlic paste
• Salt to taste
• 1 teaspoon garam masala powder
• 1 tablespoon butter + to grease
• 1 tablespoon lemon juice
• 1 tablespoon ginger paste
• Oil as required
• Onion rings to garnish
• Lemon slice to garnish
• Fresh mint sprig to garnish
• Green chutney to serve

Method

1. Put chicken mince in a food processor, add onion, coriander leaves, mint leaves, green chillies, garlic paste, salt, garam masala powder, butter, lemon juice and ginger paste and process to a fine paste. Transfer the mixture into a bowl.
2. Grease your palms with oil. Divide the mixture into equal portions. Take each portion in your palms and shape it into a cylinder. Insert 2 skewers into each cylinder and roll to form a seekh.
3. Drizzle oil in a grill pan, place the seekh skewers in it and grill on medium heat, rotating the skewers, till the chicken is cooked and golden brown grill marks appear on both the sides.
4. Place the prepared seekhs on a plate and brush with butter.Garnish with onion rings, lemon slice and mint sprig and serve hot with bowl of green chutney.