Chicken Seekh Kabab
Minced, spiced, soulful
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the Chicken Seekh Kababs dry?
We balance the minced chicken with fresh herbs and a touch of fat to ensure the kababs stay moist and moist during roasting.
How do they compare to Mutton Seekh Kababs?
They are generally lighter in flavor and texture, with a paler color, while still delivering the classic smoky, spiced profile of a tandoori seekh.
How spicy is this dish?
The spice level is moderate, relying on fresh green chilies and medium spices rather than overwhelming heat.
Are they dairy-free?
Usually, the mix itself does not contain dairy, but we recommend checking with your server if you have a strict allergy, as clarified butter might be brushed on top.
Can I order these as a main course?
While they are categorized as starters, a double portion paired with a side of naan and a salad makes for a wonderful, light main meal.
About Chicken Seekh Kabab
Chicken seekh kabab is the lighter, poultry version of the classic skewer kebab, built on the same old technique of moulding spiced mince around a steel rod and roasting it over fire. Seekh refers to the skewer itself, and the method comes out of the kebab traditions of North India, where mince was favoured because it could be seasoned right through and shaped by hand. Using chicken in place of red meat gives a paler, milder kebab while keeping the same form. At BHARAT we use minced chicken thigh, chosen because the thigh keeps the kebab moist, worked with onion, fresh coriander, ginger and a Punjabi seekh-spice blend. The mix is pressed by hand into a coil along flat steel skewers. We add no food colouring; any colour comes from the herbs and the char. Our chicken is halal-marked, bought daily from Makro, and the kitchen handles no pork. Cooking takes place in a real charcoal-fired clay tandoor at roughly 480 degrees rather than a gas unit, and our chef from Uttarakhand sets the skewers upright in the heat. The thin coil of mince holds its shape on the bar, and as it cooks the drip onto the tandoor floor concentrates smoke back onto the meat. The high heat sears the surface in seconds so the centre stays soft and juicy. Compared with the mutton seekh, this kebab is lighter in both colour and flavour, soft in texture, with flecks of green herb visible and a gentle, well-seasoned warmth rather than strong heat. It is finished with butter and a squeeze of lime. We serve it with onion rings, lemon and mint chutney, and it goes well wrapped in naan.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.