How to Prepare Kadai Chicken Sheekh Kabab Masala: A Step-by-Step Guide

Kadai Chicken Sheekh Kabab Masala is a popular dish that combines the savory flavors of sheekh kababs with the spicy and aromatic kadai masala. This recipe will guide you through the process of preparing this delicious Indian dish. Let's dive into the details of making this mouthwatering dish.

Ingredients

For the Sheekh Kababs

500 grams minced chicken 1 small onion, finely chopped 2 tablespoons ginger-garlic paste 2 tablespoons besan (gram flour) 1 tablespoon chopped coriander leaves 1 tablespoon chopped mint leaves 1 teaspoon garam masala 1 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste Wooden skewers (pre-soaked in water)

For the Kadai Masala

2 tablespoons oil 1 large onion, finely chopped 1 tablespoon ginger-garlic paste 2 tomatoes, finely chopped 1 green bell pepper (capsicum), sliced 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon dried fenugreek leaves (kasuri methi) 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to your taste) 1 teaspoon garam masala Salt to taste Fresh coriander leaves for garnishing

Preparation Process

Step 1: Making the Sheekh Kababs

In a mixing bowl, combine the minced chicken, finely chopped onion, ginger-garlic paste, besan, chopped coriander leaves, chopped mint leaves, garam masala, red chili powder, turmeric powder, and salt. Mix well until all the ingredients are thoroughly combined. Take a handful of the mixture and mold it around a wooden skewer, shaping it into a kebab. Repeat this process with the remaining mixture and skewers. Preheat your grill or oven to medium-high heat. Grill or bake the sheekh kababs until they are cooked through and slightly browned. This usually takes about 10-15 minutes, depending on your cooking method.

Step 2: Preparing the Kadai Masala

Heat oil in a separate pan or kadai over medium heat. Add the cumin seeds and coriander seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they turn mushy and the oil separates from the mixture. Now add the sliced green bell pepper capsicum and sauté for a few minutes until they are slightly tender. Add turmeric powder, red chili powder, garam masala, and salt. Mix well to combine all the spices with the vegetables. Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the kadai. Stir to incorporate the flavors.

Step 3: Combining the Kababs with Kadai Masala

Once the sheekh kababs are cooked, remove them from the skewers and add them to the kadai. Mix gently to coat the kababs with the masala. Cover the kadai and let it simmer for about 5-10 minutes on low heat, allowing the flavors to meld together. Garnish with fresh coriander leaves.

Serving Suggestions

Serve the Kadai Chicken Sheekh Kabab Masala hot with naan, roti, or rice to complete the meal. Enjoy the rich flavors and aromatic spices of this delicious dish!

Keywords

Kadai Chicken Sheekh Kabab, Masala, Chicken Kabab