Pairs well with Afghani Malai Seekh Kababs
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Afghani Malai Seekh Kababs
(0.5)
45.1K views • 10d ago
1.1K
45
2.5% engagement
Tender, juicy, melt-in-your-mouth seekh kababs coated in a rich malai marinade, soft, smoky, and full of flavor in every bite.
00:00:20 total
Serves 5
medium
Main Various
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Ingredients
- onion - 2 medium (1 medium for creamy sauce, 1 medium chopped and squeezed for kababs)
- cashew nuts - 8-10 pieces (for creamy sauce)
- green chillies - 4-5 pieces (3-4 for creamy sauce, 1 tbsp chopped for kababs)
- water - 1 cup (for creamy sauce)
- cooking oil - 1 tbsp (for creamy sauce)
- Blue Band margarine - 6 tbsp (2 tbsp for creamy sauce, 2 tbsp for kababs, 2 tbsp melted for brushing)
- ginger garlic paste - 3/4 tbsp (1 tsp for creamy sauce, 1/2 tbsp for kababs)
- Himalayan pink salt - 2 1/4 tsp (1 1/4 tsp for creamy sauce, 1 tsp for kababs)
- crushed red chilli - 1/2 tsp (for creamy sauce)
- chicken powder - 1 tsp (for creamy sauce)
- white pepper powder - 1/2 tsp (for creamy sauce)
- roasted and crushed cumin seeds - 1/2 tsp (for creamy sauce)
- cream - 1/4 cup (for creamy sauce)
- dried fenugreek leaves (kasuri methi) - 1/2 tsp (for creamy sauce)
- boneless chicken cubes - 500 g (for kababs)
- coriander powder - 1 tbsp (for kababs)
- black pepper powder - 1 tsp (for kababs)
- cumin powder - 1 tsp (for kababs)
- cardamom powder - 1/4 tsp (for kababs)
- breadcrumbs - 2-3 tbsp (for kababs, as required)
- egg - 1 (whisked, for kababs)
- garam masala powder - 1 tsp (for kababs)
- lemon juice - 2 tbsp (for kababs)
- fresh coriander - 1-2 tbsp (chopped, for kababs)
Instructions
- Prepare Creamy Sauce: In a saucepan, add onion, cashew nuts, green chillies, and water. Bring to a boil, cover, and cook for 4-5 minutes. Let it cool. Transfer to a grinder, grind well, and set aside.
- Cook Creamy Sauce: In a saucepan, add cooking oil and margarine, let it melt. Add the ground paste, mix well, and cook on medium flame for 2 minutes. Add ginger garlic paste, pink salt, crushed red chilli, chicken powder, white pepper powder, and roasted cumin seeds. Mix well and cook for 1-2 minutes. Turn off the flame, add cream and mix well. Turn on the flame, add dried fenugreek leaves and mix well.
- Prepare Kabab Mixture: In a chopper, add chicken cubes, ginger garlic paste, pink salt, coriander powder, black pepper powder, cumin powder, cardamom powder, breadcrumbs, egg, garam masala powder, lemon juice, and margarine. Chop well. Add chopped onion, green chillies, and fresh coriander and pulse 1-2 times.
- Shape Kababs: With wet hands, take about 100g of the mixture and shape kababs on metal skewers (make 5-6 kababs).
- Grill Kababs: Place skewers on burning charcoal and grill from all sides until done, brushing kababs with melted margarine while grilling.
- Serve: Drizzle the prepared creamy sauce over the kababs and serve hot.
