Chop the ginger, garlic, green chilies, and cilantro. Grate red onions and set them aside. Set lemon aside.
Add ground chicken to a large bowl. Add all the spices - salt, coriander powder, cumin powder, cardamom powder, Kashmiri red chili powder, chat masala, and garam masala.
Now add the remaining spices - ginger, garlic, green chilies, red onion, cilantro leaves, and lemon juice.
Mix the ground chicken using a spoon (or your hands if you wish). Make sure everything is well combined. Add a tablespoon of avocado oil and mix well. This will also prevent the meat from sticking to your hands.
Form the Log-Shaped Kebabs
Take a 1/4 cup of the mixture into the palm of your hands.
Roll it out into a log shape.
You will have a total of 8 log-shaped chicken seekh kebabs.
Cook Chicken Kebab
Heat up a castiron skillet on medium heat. Once hot, add a little oil, about 1 tbsp to coat the pan well.
Place the kebabs on the skillet - they should sizzle immediately. Cook for 2 minutes on each side.
Roll the kebab around and cook for 2 minutes again. Use your best judgment and make sure the kebabs don't burn. Cook on all sides.
Once kebabs are done, let them sit for 10 minutes else the juices will pour out.
Cube red onions, green bell pepper, and tomatoes.
Heat up the same castiron skillet on medium heat, add 1 tbsp of oil. Add the onions and green bell peppers to the skillet. Season with salt and black pepper to taste. Stir in between.
Five minutes later you should have perfectly grilled onions and peppers. Remove peppers and onions from the skillet and set them aside.
Add tomatoes and cook for about 5 minutes. Stir in between.
Once done, set aside veggies.
How to make Turmeric Rice recipe step by step
Rinse and soak white basmati rice for 10 minutes.
Heat up the Instant Pot on Saute mode. Once hot, add 1/2 tbsp oil and 1/2 tbsp butter. Add turmeric powder, green cardamoms, and peppercorns. Saute for 45 seconds.
Add the rice and saute for 1-2 minutes until lightly toasted.
Now add water and salt. Stir.
Cook on High Pressure for 5 minutes. Let the rice naturally release all the way.
Once done - perfectly cooked turmeric rice.
Make Garlic Cucumber Raita (winged it)
In a bowl, add yogurt, garlic, cucumber, kala jeera (roasted cumin powder), salt, and red chili powder.
Add fresh cilantro leaves. Mix. Refrigerate for about 30 minutes before serving.