Chicken seekh masala

Name: Chicken seekh masala
Cuisine: Indian
Ingredients: 4-6 chicken seekh kebabs; 2-3 onions finely chopped; 3 tomatoes; 1 tbsp ginger garlic paste; 2 tsp coriander powder; 2 tsp kashmiri red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala powder; 1/2 cup curd; 3-4 black pepper corns; 3-4 cloves; 2 green cardamom; 1 bay leaf; 1/2 tsp cumin seeds; leaves Few chopped coriander; as needed Oil

Ruchika Anand @FYS_feed_your_soul

#eid2020

Ruchika Anand @FYS_feed_your_soul

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Ingredients

4-6chicken seekh kebabs
2-3onions finely chopped
3tomatoes
1 tbspginger garlic paste
2 tspcoriander powder
2 tspkashmiri red chilli powder
1/4 tspturmeric powder
1/2 tspgaram masala powder
1/2 cupcurd
3-4black pepper corns
3-4cloves
2green cardamom
1bay leaf
1/2 tspcumin seeds
leavesFew chopped coriander
as neededOil

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Steps

1

I have used readymade chicken seekh kababs
Take a pan and add 2 Tbsp of oil
When it’s hot add the kababs and let them slightly fry to be little firm before going to the gravy
2

Take them out on an absorbent paper and keep aside and cut them in big pieces when they are good enough to touch.
3

Now for masala
In a non stick pan, heat some oil and add bay leaves, cumin seeds, cloves, green cardamom, black pepper corns. Let it splutter.
Add finely chopped onions and fry until golden in colour.
4

Take the tomatoes into a blender and blend to make a smooth fine paste.
5

Now add salt, red chilli powder and coriander powder and roast on low flame until oil separates.
6

Add 1/2 cup water and roast again on low flame.
Now add beaten curd, mix well and keep on low flame for more 5-7 minutes.
7

Add 1 cup warm water, add the chicken seekh kababs one by one.
8

Let it simmer to a thick gravy and sprinkle some garam masala powder before taking it out in the serving plate.
9

Switch Off the gas.
Garnish with coriander leaves and serve hot with Butter Naan, kulchas or Lachedar parantha.