Kakori Kebab recipe
Soft, succulent, and juicy, this Kakori kababs are everything a food enthusiast will ever ask for. The silky, smooth, and melt-in-your-mouth texture makes these skewed delicacies simply irresistible and an extraordinary treat to your taste buds.
Servings: 4 PEOPLE
Ingredients
GROUND SPICE - INGREDIENTS
- 3 pieces of Green Cardamom (Hari elaichi)
- 3 pieces of Whole Black Cardamom (Sabut Kali elaichi)
- 5 pieces of Cloves (Laung)
- 2 blades of Mace (Javitri)
- 10-15 pieces of Black Peppercorns
- 1¼ teaspoons Poppy seeds (Khus Khus)
- ½ teaspoon Shahi Jeera (caraway seeds)
OTHER INGREDIENTS
- 500 gms Minced Chicken or 1 LB
- ½ cup Desiccated unsweetend Cococut
- ¼ cup Mawa powdered form
- ¼ cup Raw Papaya Paste
- 2 tablespoons Fresh cream
- 1 tablespoon Cashew powder
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Onion finely chopped
- 1 tablespoon Cilantro leaves finely chopped
- 1 tablespoon Fresh Mint leaves finely chopped
SPICES
- ½ teaspoon Nutmeg Powder (Jaiphel)
- ½ teaspoon Red chili powder
- ¾ teaspoon Garam Masala Powder
- ¼ teaspoon White pepper powder
- ⅛ teaspoon Saffron strands
- - - Salt to taste
- 1 tablespoon Oil to shape kebabs
- 3 tablespoons Oil to cook Kebabs
Instructions
PREPARE THE SKEWERS
- Soak the bamboo skewers for 30 minutes in tap water. Soaking the bamboo skewers in water will prevent them from getting burnt while the kababs are being grilled. It is best to soak them for at least 30 minutes or an hour before skewing the meat.
DRY ROAST SPICES
- Combine whole spices in a heavy-bottomed wide pan. Sauté them for 2-3 minutes over medium heat until lightly brown. Keep stirring frequently to avoid burning the spices.
- Take the pan off the flame and allow the spices to cool completely. Once cooled, transfer the spices to a blender and blend until powdered.
- Set aside.
ASSEMBLING KEBAB
- Combine chicken with ginger-garlic paste in a large mixing bowl.
- Add papaya paste, onions, coconut, mawa, cilantro–mint leaves, cream, and cashew powder to the bowl.
- Add salt and spices.
- Time to add the ground spices ( that were prepared earlier in the recipe) to this mixture.
- Mix until all the ingredients are well blended. Over-mixing will lead to a stiff chicken mixture, making hard kababs. To prevent this, just mix until all the ingredients have been well combined.
- Cover and chill the kebabs in the fridge. Chilling time in the refrigerator will also let the flavors incorporated into the mix and keep the kababs juicy and flavorful.
- Thread the kebabs on the skewers.
GRILL KEBAB
- Preheat the oven to @375°F. Line the kakori kabab skewers on a baking tray. It's time to add a smoky flavor to our kebabs through the dhungar method.
- Cover the tray and allow the kebab to soak in the smoky flavor for about 3-4 minutes.
- After the desired time is over, uncover the kebabs and brush them with oil or butter.
- Grill the kebabs in the preheated oven for 18-20 minutes or until done. Once done, remove them from the oven. Sprinkle chaat masala and garnish with cilantro leaves.
- For the most ambrosial experience, serve these kababs with chutney of your choice, onion rings, and lemon wedges.
Video
Notes
Frequently Asked Questions
How can I serve the Kakori Kababs? Kakori Kababs can be relished in a variety of fun ways.- Serve it as an appetizer — Serve the Kakori Kababs with the chutneys of your choice and some onion rings on the side as a delicious starter/ appetizer.
- Convert it into an exciting meal — Wrap the kababs in naan, tortilla, or roti and layer with some spicy and tangy chutneys, onions, and lettuce, and there you are; with the most delicious meal!
- For a wholesome and satisfying meal — Plate some flavored rice and top it with these kababs. A fabulous meal to remember for sure!
- For a low-calorie feast — Kakori Kababs served along with a healthy salad make a nourishing and flavorful dinner!
- Heat 2 pieces of charcoal briquettes over direct heat until red hot.
- With the help of tongs, carefully drop the burning charcoal into a steel bowl or Katori.
- Drizzle two teaspoons of ghee on top of the charcoal.
- The charcoal will start to emit smoke. Immediately cover the bowl with a glass lid and let the kebabs soak in all that smoky flavors for about 6-8 minutes. After 8 minutes, remove the lid, carefully lift the hot bowl, and set it aside.