Butter Malai Seekh Kabab

Smooth and buttery , Butter Malai Seekh Kabab recipe that will impress all your guests. #happycookingtoyou #foodfusion #nurpurbutter #digitalammi #arraywah #nurpur

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Prepare Malai Seekh Kabab Masala:

-Sabut kali mirch (Black peppercorns) 1 tsp

-Sabut dhania (Coriander seeds) 1 tbs

-Hari elaichi (Green cardamom) 5-6

-Darchini (Cinnamon sticks) 2

-Laung (Cloves) 3-4

-Zeera (Cumin seeds) 1 tbs

-Badi elaichi (Black cardamom) 1

-Chanay (Roasted grams) 1 & ½ tbs

-Himalayan pink salt 1 tsp or to taste

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Tatri (Citric acid) ¼ tsp

-Haldi powder (Turmeric powder) ½ tsp

-Boneless chicken cubes 750g

-Lehsan (Garlic) sliced 4-5 cloves

-Hari mirch (Green chillies) sliced 8-10

-Adrak (Ginger) 2-inch piece

-Podina (Mint leaves) handful

-Hara dhania (Fresh coriander) handful

-Nurpur butter salted 2 tbs

-Pyaz (Onion) grated & squeezed 1 medium

-Cooking oil 1-2 tbs

Prepare Butter Malai Sauce:

-Nurpur butter salted 4 tbs

-Pyaz (Onion) finely chopped 1 tbs

-Lehsan (Garlic) finely chopped 1 tsp

-Doodh (Milk) 3-4 tbs

-Cream 1 Cup

-Pyaz (Onion) rings

-Chaat masala

-Hara dhania (Fresh coriander) chopped



Prepare Malai Seekh Kabab Masala:

-In frying pan,add black peppercorns,coriander seeds,green cardamom,cinnamon sticks,cloves,cumin seeds,black cardamom,roasted grams & dry roast until fragrant.

-Let it cool.

-In spice mixer,add roasted spices & grind well.

-Add pink salt,red chilli powder,citric acid,turmeric powder & grind well.Homemade seekh kabab masala is ready!

-Can be stored in an airtight jar for up to 2-3 months.

-In chopper,add chicken,garlic,green chillies,ginger,mint leaves,fresh coriander,butter & chop until well combined.

-Take out in a bowl,add onion,prepared seekh kabab masala (reserve 1 tbs for later use) & mix well,cover & marinate for 30 minutes or overnight in refrigerator.

-With wet hand,take a mixture (100g) & thread on metal skewers (makes 8).

How to Store?

-Cook kabab directly on low open flame for 2 minutes (partially cooked).

-Let them cool completely before storing.

-Partially cooked kababs can be stored in an airtight container for up to 1 month.

-On heated griddle,add cooking oil & fry kababs on medium flame from all sides until golden brown.

Prepare Butter Malai Sauce:

-In saucepan,add butter & let it melt.

-Add onion,garlic & sauté for a minute.

-Turn off the flame,add 1 tbs reserved seekh kabab masala & mix well.

-Add milk,cream & whish well.

-Turn on the flame & cook on low flame for a minute.

-On heated sizzler pan,add onion rings,seekh kabab,butter malai sauce,chaat masala,fresh coriander & serve!

Recipe By: Kanwal Mohsin

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