Soft, succulent chicken mince seekh grilled and simmered in a rich cashew gravy with cream to add that additional creaminess is finest had with butter naan, roomali roti or a tandoori roti.
MALAI SEEKH MASALA
Ingredients
500 grams chicken mince
2-3 green chillies, chopped
2 tablespoons finely sliced garlic
1 tablespoon finely chopped ginger
1 tsp red chilli flakes
1 tsp garam masala powder
Squashed black peppercorns to taste
1 tsp roasted cumin powder
1/2 cup fried onion
2 white bread pieces
1/2 lemon
2 tbsps + 2 tsps butter
Salt to taste
2 tablespoons oil
Masala
2 tablespoons oil
2 medium onions, roughly chopped
2-3 green chillies
10-15 cashew nuts
Gravy
2 tablespoons oil
2 cloves
3-4 green cardamoms
1 inch cinnamon stick
5-6 black peppercorns
1 1/2 tablespoons ginger-garlic paste
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Squashed black peppercorns to taste
3/4 cup blended yogurt
Salt to taste
1/3 cup fresh cream
1/4 tsp green cardamom powder
Fresh coriander sprig for garnish
Approach
1. Take chicken mince in a big bowl, add green chillies, garlic, ginger, red chilli flakes, garam masala powder, crushed black peppercorns, roasted cumin powder, fried onion, break in the bread slices and include into the bowl. Transfer this into a mixer container and blend to a fine paste.
2. Squeeze the juice of lemon, include butter and salt and mix till well combined.
3. Dip your fingers in some water, take a portion of the mixture and apply it on to a satay stick and spread equally. Forming it into a seekh.
4. Heat oil and remaining butter in a non-stick grill pan, put the seekhs on it an cook on high heat for 2-3 minutes. Turn the seekh and cook the opposite on high heat for 2-3 minutes. Lower the heat to medium and cook for 2-3 minutes or till done.
5. Eliminate the satay stick and diagonally cut the seekh in half.
6. To make the masala base, heat oil in a non-stick shallow pan. Include onions and green chillies and blend well. Cook till the onions turn clear.
7. Include cashew nuts, mix and cook for 1-2 minutes. Switch the heat off and permit the mixture to cool a little.
8. Transfer the mixture into a mixer container and blend to a paste. Add 1/2 cup water and blend to a fine paste.
9. To make the gravy, heat oil in a non-stick pan. Include cloves, green cardamoms, cinnamon stick, and black peppercorns and mix well. Cook till fragrant.
10. Include ginger-garlic paste, mix and prepare for 1-2 minutes. Include the blended paste, and blend well. Cook for 2-3 minutes.
11. Add 1 1/2 cups water, mix and cook till the mixture concerns a boil. Add coriander powder, cumin powder, garam masala powder, and crushed black peppercorns and blend well. Cook for 1-2 minutes.
12. Include yogurt, mix and cook till oil separates. Include salt and mix till well combined.
13. Include the seekh in the gravy, and carefully mix well. Include fresh cream, mix and cook for 2-3 minutes.
14. Add green cardamom powder and mix. Switch the heat off, transfer into a serving bowl, garnish with coriander sprigs and crushed black peppercorns. Serve hot.
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Awesome…
This man has proved everyone that he can entertain anyone without using derogatory words love you work♥️🔥🔥🔥🔥🔥
Amazing
Looks yummy and easy to cook
Will try on my another kitty party 😃
Thanks for sharing this amazingly amazing recipe
Very nice