# @cookingwithruqsida on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dapov_3vHl2
- **Gondola URL:** https://gondola.cc/posts/67891846-cookingwithruqsida-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/597b7919ee.jpg
- **Posted:** 2026-07-11T11:33:01.000+00:00
- **Account Owner:** Ruqayya (@cookingwithruqsida) — https://gondola.cc/cookingwithruqsida

## Caption

Butter Garlic Seekh Kabab

Ingredients
* 500 g minced chicken
* 1 medium onion, finely chopped
* 3 green chillies, finely chopped
* 2–3 tbsp chopped coriander leaves
* 2–3 tbsp chopped mint leaves
* ½ cup breadcrumbs
* 1 tbsp butter
* 1 tbsp lemon juice
* 2 tbsp chopped garlic
* 1 tsp salt
* 1 tsp red chilli powder
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp turmeric powder
* 1 tsp garam masala
* 1 tsp chaat masala
* Oil spray, as needed

For the Butter Garlic Tadka
* 3–4 tbsp butter
* 3 tbsp chopped garlic
* 2–3 tbsp chopped coriander leaves

Instructions:
1. Finely chop the onion, green chillies, coriander leaves and mint leaves.
2. In a large bowl combine the minced chicken with all the prepared ingredients including the spices, breadcrumbs, butter, lemon juice and chopped garlic. Mix well until everything is evenly combined.
3. Shape the mixture into seekh kababs of your preferred size and place them on a parchment-lined  air fryer basket or tray.
4. Lightly spray the kababs with oil and air fry at 180°C for 15 minutes. Flip spray again if needed and cook for another 15 minutes or until fully cooked and lightly golden.
5. Meanwhile heat butter in a pan. Add the chopped garlic and saute until fragrant and lightly golden. Stir in the chopped coriander leaves.
6. Brush or toss the hot seekh kababs in the butter garlic tadka and serve immediately with mint chutney.

Comment ‘Link’ for the product details.

#seekhkabab #kabab #kababs #cooking #recipes

## Stats

- **Views:** 61,754
- **Likes:** 3
- **Shares:** 0
- **Comments:** 19

## Tags

seekhkabab, cooking, kababs, kabab, recipes

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