Pairs well with Makhani Beef Kabab
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Makhani Beef Kabab
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Spicy and flavorful Makhani Beef Kababs with a restaurant-like taste, served with a creamy green chutney sauce on toasted naan.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- Cinnamon sticks (Darchini) - 2 (whole sticks)
- Long pepper (Pipli) - 1 (whole)
- Cubeb (Kabab chini) - 1/2 tsp (ground)
- Green cardamom (Hari elaichi) - 4-5 (whole pods)
- Black peppercorns (Sabut kali mirch) - 1/2 tsp (whole)
- Cumin seeds (Zeera) - 1 tsp (whole)
- Salt (Namak) - 1 tsp (or to taste)
- Coriander powder (Dhania powder) - 1/2 tbsp
- Red chilli powder (Lal mirch powder) - 1 1/2 tsp (or to taste)
- Garam masala powder - 1 tsp
- Turmeric powder (Haldi powder) - 1/2 tsp
- Boneless beef - 750 g (cut into pieces for chopping)
- Onion (Pyaz) - 1 medium (chopped)
- Ginger garlic paste (Adrak lehsan paste) - 1 1/2 tbsp
- Green chillies (Hari mirch) - 5-6 (chopped)
- Hung yogurt (Dahi) - 1-2 tbsp
- Bread slices - 2 (for binding)
- Mint leaves (Podina) - 10-12
- Fresh coriander (Hara dhania) - 1-2 tbsp
- Butter - 2 tbsp (room temperature)
- Yellow food color - few drops (optional)
- Cooking oil - 1 tbsp
- Butter - for frying and garnish
- Large naan - 1-2 (for serving)
Instructions
- Prepare Spice Powder: In a frying pan, dry roast cinnamon sticks, long pepper, cubeb, green cardamom, black peppercorns, and cumin seeds on medium flame for 2-3 minutes until fragrant. Let cool, then crush to powder using mortar and pestle.
- Mix Ground Spices: Add salt, coriander powder, red chilli powder, garam masala powder, and turmeric powder to the crushed spices and mix well. Set aside.
- Prepare Kabab Mixture: In a chopper, combine beef, chopped onion, ginger garlic paste, chopped green chillies, hung yogurt, bread slices, the ground spice mix, mint leaves, fresh coriander, butter, and yellow food color (if using). Chop until well combined. Refrigerate the mixture for 15 minutes.
- Shape and Cook Kababs: With wet hands, take about 130g of the mixture and skewer it on metal skewers. Heat a griddle, add cooking oil and butter, and fry kababs on low flame until golden brown, applying melted butter in between. This recipe makes about 7 kababs.
- Toast Naan: On the same griddle, toast naan on both sides until warm and slightly crisp.
- Prepare Sauce: In a bowl, whisk together green chutney, yogurt, cream, and salt until smooth.
- Assemble and Serve: Place kababs on toasted naan, drizzle with prepared sauce, and sprinkle chaat masala to taste. In a small frying pan, melt butter and pour over kababs. Garnish with chopped fresh coriander and serve immediately.
