Kebab curry

Name: Kebab curry
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 cup water; 1/2 tsp. turmeric; 1/2 cup yogurt; 1 tbsp. ginger-garlic paste; 2 tbsp. coriander seeds; 1 tbsp. cumin seeds; 1 tsp. pepper corns; 1/2 kg chicken, cubed; 1 onion, roughly chopped; 7 green chillies, divided; 4 cloves garlic; 1 inch ginger; 3 tbsp. chilli flakes, divided; 1 tsp. chaat masala; 1 tsp. garam masala; To taste, salt; To taste, chilli powder; 2 tbsp. gram flour (besan); As required, cilantro; 1/2 cup oil; 2 onions, pureed or finely chopped; 2 tomatoes, pureed; 1 tbsp. Kashmiri red chilli powder

Sarvat Hanif @sarvathanif

Canada

A succulent kebab curry in which juicy kebabs are cooked in a rich tomato-yogurt-based sauce, to be enjoyed with naan.

Here I used chicken breasts which I ground with some spices, onion, green chillies, and cilantro. For binding I used gram flour instead of eggs. Shape the mixture to form any shape and size of kebabs that you like. I shaped it elongated. As an optional step I shallow fried them till both sides were golden.
You can use pre-made frozen seekh kebabs to save time.

The curry base is simple. Browning the onion paste and then sautéing the ginger-garlic paste. Adding the tomato puree and yogurt.

Once the gravy/curry is ready, add the kebabs and simmer till cooked through.
Though the ingredients and steps are long, trust me, you will love making this for your family often. The key to making this curry in a jiffy is to multitask and juggle prepping and cooking.

This aromatic curry packs a punch and can be served with any meal. To elevate it further, give it a smoke of coal in the end make this dish so heavenly delicious.

A succulent kebab curry in which juicy kebabs are cooked in a rich tomato-yogurt-based sauce, to be enjoyed with naan.

The curry base is simple. Browning the onion paste and then sautéing the ginger-garlic paste. Adding the tomato puree and yogurt.

This aromatic curry packs a punch and can be served with any meal. To elevate it further, give it a smoke of coal in the end make this dish so heavenly delicious.

Sarvat Hanif @sarvathanif

Canada

A succulent kebab curry in which juicy kebabs are cooked in a rich tomato-yogurt-based sauce, to be enjoyed with naan.

The curry base is simple. Browning the onion paste and then sautéing the ginger-garlic paste. Adding the tomato puree and yogurt.

This aromatic curry packs a punch and can be served with any meal. To elevate it further, give it a smoke of coal in the end make this dish so heavenly delicious.

A succulent kebab curry in which juicy kebabs are cooked in a rich tomato-yogurt-based sauce, to be enjoyed with naan.

The curry base is simple. Browning the onion paste and then sautéing the ginger-garlic paste. Adding the tomato puree and yogurt.

This aromatic curry packs a punch and can be served with any meal. To elevate it further, give it a smoke of coal in the end make this dish so heavenly delicious.

Saved

Ingredients

1 hour

6 servings

1 cupwater
1/2 tsp.turmeric
1/2 cupyogurt
1 tbsp.ginger-garlic paste
2 tbsp.coriander seeds
1 tbsp.cumin seeds
1 tsp.pepper corns
1/2 kgchicken, cubed
1onion, roughly chopped
7green chillies, divided
4 clovesgarlic
1 inchginger
3 tbsp.chilli flakes, divided
1 tsp.chaat masala
1 tsp.garam masala
To taste, salt
To taste, chilli powder
2 tbsp.gram flour (besan)
As required, cilantro
1/2 cupoil
2onions, pureed or finely chopped
2tomatoes, pureed
1 tbsp.Kashmiri red chilli powder

Saved

Steps

1 hour

1

Dry roast coriander seeds, cumin seeds and pepper corns. Remove, cool and grind to coarse powder. Set aside.
2

In a food processor add 1 onion, 4 green chillies and cilantro. Grind.
Add chicken, ginger, garlic, chaat masala, salt, 2 tablespoons chilli flakes, gram flour and half of ground spice masala. Grind to a fine paste.
3

Remove and with wet hands, form kebabs of desired size and shape.
Heat about 2 tablespoons oil in a pan and shallow fry the kebabs till golden from both sides. Remove and set.
4

In the same pan heat the oil and brown the onion puree.
5

Add ginger-garlic paste and fry for 1 minute.
6

Add chilli flakes, turmeric, chilli powder, Kashmiri chilli powder, garam masala and remaining spice masala and fry for 1 minute.
7

Add a splash of water and cook till oil separates.
8

Add tomato puree and cook till oil separates.
9

Add remaining green chillies and cilantro. Mix.
10

Add yogurt, mix and cook till oil separates.
11

Add salt and water and bring to a boil.
12

Add kebabs, cover and simmer till kebabs are cooked through and curry is of desired consistency.
13

Serve hot with naan or roti.