Experience the legendary melt-in-your-mouth texture of these Awadhi kebabs. Finely minced mutton is blended with aromatic spices and a secret tenderizer, then grilled to perfection. A true taste of royal Lucknowi cuisine.
Prep45 min
Cook15 min
Servings4
Serving size: 3 kebabs
600cal
34gprotein
18gcarbs
43g
Ingredients
500 g Mutton Mince (Finely ground with 20% fat, passed through the grinder 2-3 times)
2 tbsp Raw Papaya Paste (With skin, for tenderizing)
A luxurious and creamy Mughlai chicken curry made with a rich paste of nuts, yogurt, and aromatic spices. This mildly spiced dish has a velvety texture and a subtle sweetness, making it a royal treat for any special occasion.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
About Kakori Kebab, Chicken Korma and Roomali Roti
Melt-in-mouth Kakori Kebabs and creamy Chicken Korma – a protein-packed, soul-satisfying combo!
This awadhi dish is perfect for dinner. With 2013.04 calories and 98.36000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Red Chilli Powder (Adjust to spice preference)
1 tsp Garam Masala
0.5 tsp Mace Powder
0.25 tsp Nutmeg Powder (Freshly grated if possible)
0.5 tsp Green Cardamom Powder
1 tsp Rose Water
1 tsp Kewra Water
1 piece Charcoal (For Dhungar method (smoking))
Instructions
1
Prepare the Mince Paste
Place the mutton mince in a food processor. Add the raw papaya paste, crushed fried onion, ginger paste, garlic paste, and finely chopped green chillies.
Process for 5-7 minutes, scraping down the sides occasionally, until the mixture forms an extremely fine, smooth, and sticky paste. This step is critical for the kebab's texture.
2
Combine Spices and Aromatics
Transfer the meat paste to a large mixing bowl.
Add the roasted besan, salt, red chilli powder, garam masala, mace powder, nutmeg powder, and green cardamom powder.
Pour in 2 tbsp of melted ghee, the rose water, and kewra water.
Using your hands, knead the mixture for 3-4 minutes to thoroughly combine all the ingredients. The final mixture will be very soft.
3
Infuse with Smoke (Dhungar Method)
Create a small depression in the center of the kebab mixture and place a small, heatproof bowl (like steel or onion peel) in it.
Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal into the small bowl.
Pour 1 tsp of ghee over the hot charcoal. It will begin to smoke profusely.
Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 10-15 minutes.
After the time is up, carefully remove the lid and discard the bowl with the charcoal.
4
Marinate the Mixture
Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a crust from forming.
Refrigerate for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
5
Shape the Kebabs
Preheat your grill or oven broiler to medium-high (around 200°C / 400°F).
Lightly wet your hands with water to prevent sticking.
Take a portion of the cold mixture (about the size of a lime) and gently wrap it around a flat metal skewer.
Carefully spread the mixture along the skewer to form a long, thin, cylindrical kebab, about 5-6 inches in length. The mixture is extremely delicate, so handle with care.
Repeat with the remaining mixture, arranging the skewers on a tray.
6
Grill to Perfection
Place the skewers on the preheated grill rack, ensuring they don't touch.
Grill for 8-10 minutes, turning them very gently every 2 minutes for even cooking.
Halfway through grilling, baste the kebabs with the remaining melted ghee.
The kebabs are done when they are golden-brown and have firmed up slightly.
7
Serve Hot
Once cooked, carefully slide the kebabs off the skewers onto a serving platter.
Serve immediately with mint-coriander chutney, thinly sliced onions sprinkled with sumac, and lemon wedges.
Servings
4
Serving size: 1 cup
1083cal
56gprotein
39gcarbs
83gfat
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces. Thigh meat is recommended for tenderness.)
2 pcs Onion (Large, thinly sliced (approx. 400g))
1 cup Vegetable Oil (For frying onions)
1 cup Curd (Full-fat, whisked until smooth at room temperature)
15 pcs Cashew Nuts (Whole, unsalted)
15 pcs Almonds (Blanched and peeled)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 tbsp Ghee
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder (For color, not heat)
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Kewra Water (Or use rose water)
1 cup Water (Hot)
1 tbsp Sliced Almonds (For garnish)
Instructions
1
Marinate the Chicken & Prepare Nut Paste
In a large bowl, combine the chicken pieces with whisked yogurt, ginger paste, garlic paste, coriander powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
While the chicken marinates, soak the cashews and almonds in hot water for 15 minutes. Drain the water and grind the nuts into a very smooth paste, adding 2-3 tablespoons of fresh water as needed.
2
Prepare the Fried Onions (Birista)
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes. The onions will first soften, then turn light brown, and finally become a deep, even golden brown. Be vigilant to prevent burning.
Once crispy and golden, immediately remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil and cool. Once cooled, crush them into a coarse powder with your hands or a rolling pin.
3
Cook the Chicken
Discard the excess oil from the pan, leaving about 3 tablespoons, or use fresh ghee. Heat the ghee over medium heat.
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the yogurt has mostly evaporated.
4
Build the Korma Gravy
Reduce the heat to low. Add the crushed fried onions (birista) and the prepared nut paste to the chicken. Stir well to combine.
Cook this mixture for 4-5 minutes, stirring continuously to prevent it from sticking, until the raw smell of the paste disappears and you see oil separating from the masala (this is the 'bhunao' stage).
Pour in 1 cup of hot water and stir well to form a smooth gravy. Bring the mixture to a gentle simmer.
5
Simmer, Finish, and Serve
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 15-20 minutes, or until the chicken is completely tender and the gravy has thickened to your desired consistency.
Turn off the heat. Stir in the garam masala and kewra water for the final touch of aroma.
Let the korma rest for 10 minutes before serving. Garnish with sliced almonds and serve hot with naan, sheermal, or basmati rice.
