Cuisine : Sattu–Coriander Chicken Kebabs- How to make this delicious item

 



These Sattu–Coriander Chicken Kebabs are a flavourful twist on the classic kebab, combining juicy minced chicken with the earthy goodness of roasted sattu and the freshness of coriander. Lightly spiced and pan-seared in ghee, these kebabs are aromatic, soft on the inside, and perfectly crisp on the outside—ideal as a starter or evening snack.

Ingredients

Minced chicken – 500 g

Fresh coriander leaves, garlic, green chillies & whole black peppercorns – ground together into a paste

Roasted sattu – as required (for binding)

Onion paste – 1

Lemon juice – to taste

Salt – to taste

Black pepper powder – to taste

Mild edible oil – for cooking

Ghee – for shallow frying

A few drops of sweet attar (optional, for aroma)

Method

In a bowl, marinate the minced chicken with salt, lemon juice, and the coriander–garlic–chilli paste. Mix well and set aside for 1 hour.

Heat oil in a pan. Add the onion paste and sauté lightly, followed by chopped green chillies.

Add the marinated chicken and cook on medium heat, adjusting salt if needed.

Once the chicken is cooked and starts releasing oil, add black pepper powder and mash the mixture well until it comes together.

Switch off the heat and sprinkle a few drops of sweet attar for aroma.

Add roasted sattu gradually to the warm mixture and mix well to form a firm, bindable dough.

Allow the mixture to cool completely, then shape into kebabs around skewers or into cylindrical patties.

Heat a tawa, brush lightly with ghee, and shallow-fry the kebabs, turning them until evenly golden on all sides.

Serve hot with mint chutney and lemon wedges for a delicious, protein-rich treat.

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