Restaurant Style Chicken Shahi Kabab Recipe, Best Mughlai Kabab Recipe by Samina Food Story

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are often more affordable than cashews.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt has more protein and is thicker.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and flavor at a lower cost.

Chop 2 medium-sized onions finely using a chopper or knife.

Squeeze out the excess water from the chopped onions to prevent the kababs from breaking during cooking.

In the same chopper, add the squeezed onions and 400 grams of boneless chicken.

Add 1 tablespoon ginger-garlic paste, 1 1/2 teaspoons salt, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 1 teaspoon crushed red chili, 1/2 teaspoon paprika powder, and 1 tablespoon lemon juice to the chicken mixture.

Add 2-3 finely chopped green chilies and some fresh coriander to the mixture.

Blend everything together to form a fine mixture without any moisture.

Refrigerate the mixture for 2 hours to set.

Grease your hands with oil and shape the mixture into medium-sized kababs, ensuring they are not too thick.

Heat a frying pan and add a small amount of oil for shallow frying.

Place the kababs in the pan without overcrowding and cook on low-medium heat for 2 to 2.5 minutes on one side before flipping them.

After 2 to 3 minutes, check the other side; they should be golden brown.

Total frying time should be 10 to 12 minutes, ensuring the chicken is fully cooked and the kababs do not break apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens