Kakori Kebab

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Kakori Kebab

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

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

  • Firstly put chicken, onion, chopped garlic, green chillies, chopped ginger, cashew nuts in the food processor jar.
  • Blend it and make a smooth chicken paste.
  • Dry roast all the whole spices for a minute , put it in the mixer and prepare spice powder.
  • 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.
  • Take a handful of mixture in the hand, and start shaping them around the skewer stick, prepare all the kebabs in same process.
  • Heat grill non-stick pan brush with clarified butter, arrange the kebabs on the pan.
  • In medium flame cook kebabs from all sides till it properly done.
  • Burn a piece of charcoal.
  • 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 .
  • Now cover it for a minute with a large vessel , kebabs soak the smokey flavour.
  • Serve hot with green chutney.