There are many ways to prepare seekh kababs mostly i prefer mutton mince since chicken mince is bit sticky and it requires bit of patience to form seekhs i like to prepare with mutton but the down side to mutton is its fatty and requires lot of time to marinate before preparation sounds like a rant...anyways i like them all...:)
Adding fresh cream is up to us i normally dont have stock of fresh cream always at home i prepare them with out cream if we add fresh cream the chicken wont be dry and rubbery it will have good texture.
Do watch my video demo ...enjoy...:)
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