Kakori Kebab

Kakori Kebab

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 3

  • For whole spices powder :

  • 2-3 green cardamom

  • 6-7 whole black pepper

  • 6-7 whole white pepper

  • 5-6 cloves

  • 1 small size mace

  • 2 tsp poppy seeds

  • 1/2 tsp whole caraway

  • 1/3 portion Nutmeg

  • Other ingredients:

  • 400 gram boneless chicken

  • 1/2 cup desiccated coconut

  • 1/2 cup mawa , grated

  • 6-7 cashew nuts ,soak in water for an hour

  • 2 green chillies

  • 1 tsp chopped ginger

  • 1/2 tsp finely chopped ginger

  • 1 tsp chopped garlic

  • 1 medium size onion, sliced

  • 1 tsp red chilli powder

  • 1/4 tsp garam masala powder

  • 1/5 tsp saffron ,soak in warm water for 15 minutes

  • 1/2 tsp rose water

  • 1½ tsp salt or as per taste

  • 4-5 tsp clarified butter/ ghee

  • 2 cloves

  • 1 small piece charcoal

  • 12-14 wooden skewer sticks,soak in water for 30 minutes

Directions

  • 01

    Firstly put chicken, onion, chopped garlic, green chillies, chopped ginger, cashew nuts in the food processor jar.

  • 02

    Blend it and make a smooth chicken paste.

  • 03

    Dry roast all the whole spices for a minute , put it in the mixer and prepare spice powder.

  • 04

    Now in the chicken paste, add desiccated coconut,mawa ,red chilli powder, garam masala powder, prepared spice powder , finely chopped ginger ,rose water ,1 tsp clarified butter, soaked saffron ,salt , combine it well and prepare a homogeneous mixture.

  • 05

    Take a handful of mixture in the hand, and start shaping them around the skewer stick, prepare all the kebabs in same process.

  • 06

    Heat grill non-stick pan brush with clarified butter, arrange the kebabs on the pan.

  • 07

    In medium flame cook kebabs from all sides till it properly done.

  • 08

    Burn a piece of charcoal.

  • 09

    Place a small steel bowl in the centre of a plate , arrange all the kebabs around it,then carefully put the burning charcoal on the steel bowl, add 1/2 tsp clarified butter and 2 cloves on the burning charcoal .

  • 10

    Now cover it for a minute with a large vessel , kebabs soak the smokey flavour.

  • 11

    Serve hot with green chutney.

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