Wednesday, 14 February 2018

Reshmi Kabab Recipe With Marinated Chicken

eshmi is an Indian word that signifies "silk." This is an adept portrayal for these satiny finished, flavorful chicken kababs that are a customary Mughlai dish arranged in India.
Reshmi kabab gets its name from the succulent succulence of the meat added to the sticks. The meat gets this surface on account of the marinade in which it is doused. The formula is exceptionally basic, simply make sure to permit an entire day for the chicken to marinate legitimately.

What You'll Need

  • 1/2 cup almonds
  • 1 cup ​coriander (fresh)
  • 2 large onions (chopped)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 dash salt (to taste)
  • 1 lemon (juiced)
  • 1/2 cup yogurt (fresh, unsweetened, and should not be sour)
  • 2 1/4 pounds/1 kilogram chicken (boneless, cut into 2-inch cubes)​
  • 1–2 tablespoons butter (or vegetable cooking oil; for grilling kababs)

How to Make It

Soak the almonds in hot water for 10 minutes to loosen the skins. Press each almond between your thumb and index finger so the skin splits and can be removed.
In a food processor, mix the almonds, coriander, onion, and ginger and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.
In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

Choose Your Meat

Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.

Want It Spicier?

The easiest way to boost the heat on the kababs is to add green chilies to the recipe. Another option is to mince a couple of serrano peppers with the seeds and add red pepper flakes. Either should be added to the food processor.

If you're making a curry that involves fresh chilies, you can add a spicier variety of chili to that so you don't affect the overall flavor of the dish. You can also scrape the inside of the chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper. This may be the easiest option as these are more readily available to many home cooks.

Do not add more curry powder, garam masala, or paprika, however. Those add flavors and/or color, not heat. Altering the proportions of these spices can significantly affect the flavor of a dish.

Indian Style Sheekh Kabab

"This is a hot and amazingly delightful formula which will doubtlessly be a hit at any BBQ party."


  • 2 pounds lean ground lamb 
  • 2 onions, finely chopped 
  • 1/2 cup fresh mint leaves, finely chopped 
  • 1/2 cup cilantro, finely chopped 
  • 1 tablespoon ginger paste 
  • 1 tablespoon green chile paste 
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander 
  • 2 teaspoons paprika 
  • 1 teaspoon cayenne pepper
  •  2 teaspoons salt
  •  1/4 cup vegetable oil


  1. In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
  2. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
  3. Preheat grill for high heat.
  4. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Source: Indian Style Sheekh Kabab

Seekh Kabab Recipe


  • Minced Beef : 1 kg
  • Eggs : 2
  • Onions : 250 grams
  • Green Chilies : 6
  • Fresh Coriander : half bunch
  • Papaya Paste : 1 teaspoon
  • Ginger Garlic Paste : 2 teaspoon
  • Oil : As required
  • National Seekh Kabab Masala : 1 packet (50 grams)


  1. Combine mince, onions, green chilies and fresh coriander in a chopper and grind well.
  2. Add ginger garlic paste, papaya paste, National Seekh Kabab Masala and eggs.
  3. Knead the mixture well to distribute all ingredients equally.
  4. Dampen your hands with water, scoop a handful of the mixture and press firmly onto barbecue skewers in long, even kababs.
  5. Barbecue over hot coals, or alternatively, shallow fry in a wide pan (you won’t need skewers if frying).
  6. Serve with salad, raita and hot parathas.
Source: Seekh Kabab Recipe

Mutton Karahi


  • 1 kg. mutton cubes
  • 1 tbsp. chopped ginger
  • 1inch piece ginger, peeled and cut into small sticks  
  • 4-5 green chillies cut into half
  • 2 green chillies, chopped
  • 3 tomatoes, finely chopped
  • 2 tsp. black pepper, ground
  • 2 tbsp. garam masala
  • 4 tbsp. finely chopped coriander leaves
  • 2 tsp. salt
  • 1\2 cup oil   

Mutton Karahi

  1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.
  2. Add meat and salt. Stirring frequently fry until the meat is well browned
  3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.
  4. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan
  5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves
  6. Serve hot with nan or chapati. 
    Try our Chicken Karahi         
Source: Mutton Karahi

How to Make Shinwari Mutton Karahi Recipe


  • Mutton: 1
  • Cloves: 2 pcs
  • Oil: 1 cup
  • Chopped Ginger: 2 tablespoons
  • Karahi Masala: 2 tablespoons
  • Green Cardamoms: 2 pcs
  • Green Chillies: 6 pcs
  • Black Peppercorns: 6 pcs
  • Tomatoes: 1/2 kg
  • Green Coriander: 2 tablespoons
  • Cinnamon: 1 stick
  • Salt: as per taste
  • Ginger Garlic Paste: 1.5 tablespoons


  1. Cook mutton, water, salt, ginger garlic, green cardamom, cinnamon, cloves and black peppercorns together until mutton is partially tenderized and water is dried.
  2. Heat oil in a wok pan and fry mutton.
  3. Once mutton becomes light brown, remove from the pan and put aside.
  4. Cook tomatoes in the same oil, cover the pan. Cook until tomatoes are soft.
  5. Remove tomato peel.
  6. Add mutton, ginger garlic, karahi masala and salt and mix well.
  7. Cover and cook until mutton is fully tender.
  8. Roast well and add green chillies, chopped ginger & green coriander and cook on steam (dam) for 5 minutes.
  9. Transfer to a serving dish, add green coriander and ginger and serve hot with naans.
Source: How to Make Shinwari Mutton Karahi Recipe

Monday, 12 February 2018

Chicken Karahi – Lakshmi Chowk Style


  • 1kg Chicken
  • ¼ cup Ginger Garlic Paste
  • 1 Tablespoon Red Chili Powder
  • ½ teaspoon Black Pepper
  • ¼  teaspoon Turmeric Powder
  • 1 Tablespoon Coriander Powder
  • 2 cup Tomatoes – cubed
  • ½ cup Onion (Paste – Blended with water)
  • Salt to taste
  • ½ cup Butter Ghee/Clarified Butter/Desi Ghee
  • ½ cup Yogurt


  • 3-4 No Green Chili
  • 50-75g Ginger-Julienne
  • Fresh Coriander – Chopped (as per need)
  • ½ teaspoon Garam Masala Powder


  1. Put chicken in a wok on medium heat. Include tomatoes (move a bit), ginger garlic paste, Onion Paste, Red chili, black pepper, salt, turmeric and coriander powder and cover it with a lid.
  2. Chicken will release its juices also, if more water is required, use onion water (take water out from onion paste).
  3. When the liquid in wok becomes half, include yogurt and cook for a while.
  4. Include ghee and keep moving especially from center.
  5. After sometime, the paste in the wok will release its oil.
  6. When the oil is fully released, include garam masala powder and mix well.
  7. Remove from the stove and include garnishing items
Source: Chicken Karahi

Special Chicken Karahi Recipe


  • 1/2 kg Chicken
  • 1/2 Tomato
  • 1/4 Oil
  • 2 tbsp dry red chili
  • 1 tbsp Suki mehte
  • 1 tsp sabit dhanya(grinded)
  • 1 tbsp mix Garam masala(grinded)
  • 2 tbsp yogurt
  • Salt (as you like it)
  • 5 green chili large
  • 2 tbsp Ginger paste
  • 1 tbsp chopped Ginger
  • 2 tbsp Butter


  1. First heat the oil, then add chicken and (bhoonlain)
  2. Add ginger paste.
  3. Now mix it for few mints, then cut and add tomato, Mix it.
  4. Now add all the masalas and mix it well until the tomatos add mix and (galjayen).
  5. At the end add yogurt and green chili.
  6. Let the water be dried out,and add butter and now low the temperature of your stove
  7. Now slice the ginger and green chili and add it to you karahi.
  8. your special chicken karahi is ready.

Enjoy it.
Source: Special Chicken Karahi Recipe

Reshmi Kabab Recipe With Marinated Chicken

eshmi is an Indian word that signifies "silk." This is an adept portrayal for these satiny finished, flavorful chicken kababs that...