How to make Seekh kabab Masala Recipe - Seekh kababs served in a flavourful gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken seekh kababs , Tomatoes (टमाटर)

Cuisine : Moghlai

Course : Main Course_Mutton

Seekh kabab Masala

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

You can also find more Main Course_Mutton recipes like Aromatic Lamb Shank Stew, Mutton Stew, Keema Korma, Nalli Gosht. Or try out these recipes from Moghlai Cuisine like Baoli Handi, Gosht Biryani, Couscous Makai Pulao, Malai Kabab.

Seekh kabab Masala Recipe Card

Seekh kabab Masala
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Seekh kabab Masala

  • Chicken seekh kababs 6-8

  • Tomatoes pureed 3 medium

  • Oil 2 tablespoons

  • Bay leaves 2

  • Green cardamoms 4-5

  • Cloves 3-4

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Onions finely chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Meat masala powder 2 teaspoons

  • Roasted cumin powder 1/4 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Fresh mint leaves 15-16

  • Juice of 1 lemon

  • For garnishing 

  • A fresh mint sprig

  • Lemon wedge 1

Method

Step 1

Heat oil in a non-stick kadai. Add bay leaves, green cardamoms, cloves and cumin seeds and sauté till fragrant. Add ginger and garlic and sauté till garlic turns golden.

Step 2

Add onions and sauté till light golden. Add tomato purée and sauté for 4-5 minutes. Add turmeric powder, red chilli powder, coriander powder, meat masala powder, roasted cumin powder and salt and sauté for 4-5 minutes.

Step 3

Halve each kabab and add. Add 1 cup water and cook for a minute. Add garam masala powder, mint leaves and lemon juice and mix well.

Step 4

Transfer into a serving bowl. Garnish with a mint sprig, lemon wedge and serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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