Smooth and buttery , Butter Malai Seekh Kabab recipe that will impress all your guests. #happycookingtoyou #foodfusion #nurpurbutter #digitalammi #arraywah #nurpur
Ingredients:
Prepare Malai Seekh Kabab Masala:
-Sabut kali mirch (Black peppercorns) 1 tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Hari elaichi (Green cardamom) 5-6
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3-4
-Zeera (Cumin seeds) 1 tbs
-Badi elaichi (Black cardamom) 1
-Chanay (Roasted grams) 1 & ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Tatri (Citric acid) ¼ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Boneless chicken cubes 750g
-Lehsan (Garlic) sliced 4-5 cloves
-Hari mirch (Green chillies) sliced 8-10
-Adrak (Ginger) 2-inch piece
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Nurpur butter salted 2 tbs
-Pyaz (Onion) grated & squeezed 1 medium
-Cooking oil 1-2 tbs
Prepare Butter Malai Sauce:
-Nurpur butter salted 4 tbs
-Pyaz (Onion) finely chopped 1 tbs
-Lehsan (Garlic) finely chopped 1 tsp
-Doodh (Milk) 3-4 tbs
-Cream 1 Cup
-Pyaz (Onion) rings
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Malai Seekh Kabab Masala:
-In frying pan,add black peppercorns,coriander seeds,green cardamom,cinnamon sticks,cloves,cumin seeds,black cardamom,roasted grams & dry roast until fragrant.
-Let it cool.
-In spice mixer,add roasted spices & grind well.
-Add pink salt,red chilli powder,citric acid,turmeric powder & grind well.Homemade seekh kabab masala is ready!
-Can be stored in an airtight jar for up to 2-3 months.
-In chopper,add chicken,garlic,green chillies,ginger,mint leaves,fresh coriander,butter & chop until well combined.
-Take out in a bowl,add onion,prepared seekh kabab masala (reserve 1 tbs for later use) & mix well,cover & marinate for 30 minutes or overnight in refrigerator.
-With wet hand,take a mixture (100g) & thread on metal skewers (makes 8).
How to Store?
-Cook kabab directly on low open flame for 2 minutes (partially cooked).
-Let them cool completely before storing.
-Partially cooked kababs can be stored in an airtight container for up to 1 month.
-On heated griddle,add cooking oil & fry kababs on medium flame from all sides until golden brown.
Prepare Butter Malai Sauce:
-In saucepan,add butter & let it melt.
-Add onion,garlic & sauté for a minute.
-Turn off the flame,add 1 tbs reserved seekh kabab masala & mix well.
-Add milk,cream & whish well.
-Turn on the flame & cook on low flame for a minute.
-On heated sizzler pan,add onion rings,seekh kabab,butter malai sauce,chaat masala,fresh coriander & serve!
