Mughlai Kabab Masala
Mughlai Kabab Masala
Ingrediants (For Kabab)
- Chicken boneless 500g
- Onion 1 medium
- Ginger, garlic paste 1tbsp
- Butter 1tbsp
- Egg 1
- Zeera powder 1tsp
- Dhaniya powder 1tsp
- Black pepper powder 1/2 tsp
- Garam Masala powder 1/2 tbsp
- Kutti laal mirch 1tsp
- Green chilli (chopped) 2
- Fresh Dhaniya
- Fresh Podina
Ingrediants for gravy
- Butter 1/2 cup
- Cooking oil 2tbsp
- Kaju 12
- Green chilli 4
- Onion 1 medium
- Dahi 1/2 cup
- Cream 1cup
- Dhaniya powder 1tbsp
- Zeera powder 1tsp
- Black Pepper powder 1tsp
- Garam Masla powder 1tsp
Recpie For Kabab
First of all, Mix all the ingrediants except Mint and and corriender into the chicken and marinate for atleast 2 hours.
Add 1 peice of bread slice, and marinated chicken in the chopper and chop until turned into a mince. Add fresh coriender and mint into chicken mince and make kafta kabab shape.
500g of chicken will make atleast 18 of kababs.
Shallow fry of grill the kaban until golden brown.
For the gravy,
Add butter and oil into the pan and and roast cashew nuts and sliced green chilli for 1 minute and than add onion slices into it.
Fry the onion and wait for them to turn translucent and then make a past of it with a bit of water.
Add a little bit more of a buuter and add onion and chashew nut paste and keep stiring the mixture until you see oil coming on the surface.
Add yogurt and cook for more 10 minutes and add kababs into it.
Add 1 cup cream into the gravy and cover the lid for more 5 minutes.
Our Mughlai kabab masala is ready.
Garnish with dry roasted cashew nuts, butter and cream.
Serve with fresh chapati or naan.
Do let me know what do you think of my recepie.
I recorded the whole process. Click the link below to watch.
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