Name: Kakori kebab recipe by Debjani Dutta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: For whole spices powder:; Green cardamom 2-3; Whole black pepper 6-7; Whole white pepper 6-7; Cloves 5-6; Mace 1, small; Poppy seeds 2 tsp; Whole caraway 1/2 tsp; Nutmeg 1/3 portion; Other ingredients:; Boneless chicken 400 grams; Desiccated coconut 1/2 cup; Mawa 1/2 cup , grated; Cashew nuts 6-7 ,soak in water for an hour; Green chillies 2; Chopped ginger 1 tsp; Finely chopped ginger 1/2 tsp; Chopped garlic 1 tsp; Onion 1, medium sliced; Red chilli powder 1 tsp; Garam masala powder 1/4 tsp; Saffron 1/5 tsp,soak in warm milk for 15 minutes; Rose water 1/2 tsp; Salt as per taste; Clarified butter/ghee 4-5 tsp; Cloves 2; Charcoal 1 small piece; Wooden Skewer sticks 12-14 ,soak in water for 30 minutes

ABOUT Kakori kebab RECIPE

The origin of these kebabs is from a place called kakori ,a small town in Lucknow . Here chicken is used instead of mutton . This kebabs is so soft that they will just melt away in your mouth.This is a yummy,soft and juicy kebabs.

Ingredients Serving: 3

For whole spices powder:
Green cardamom 2-3
Whole black pepper 6-7
Whole white pepper 6-7
Cloves 5-6
Mace 1, small
Poppy seeds 2 tsp
Whole caraway 1/2 tsp
Nutmeg 1/3 portion
Other ingredients:
Boneless chicken 400 grams
Desiccated coconut 1/2 cup
Mawa 1/2 cup , grated
Cashew nuts 6-7 ,soak in water for an hour
Green chillies 2
Chopped ginger 1 tsp
Finely chopped ginger 1/2 tsp
Chopped garlic 1 tsp
Onion 1, medium sliced
Red chilli powder 1 tsp
Garam masala powder 1/4 tsp
Saffron 1/5 tsp,soak in warm milk for 15 minutes
Rose water 1/2 tsp
Salt as per taste
Clarified butter/ghee 4-5 tsp
Cloves 2
Charcoal 1 small piece
Wooden Skewer sticks 12-14 ,soak in water for 30 minutes

Instructions

Firstly put chicken, onion, chopped garlic, green chillies, chopped ginger, cashew nuts in the food processor jar.
Blend it and make a smooth chicken paste.
Dry roast all the whole spices for a minute ,put it in the mixer and prepare spice powder.
Discard the cardamom skins.
Now in the chicken paste, add desiccated coconut,mawa,red chilli powder, garam masala powder, prepared spice powder, finely chopped ginger,rose water,1 tsp clarified butter, soaked saffron, salt, combine it well and prepare a homogeneous mixture.
Take handful of mixture in hands, and start shaping them around the skewer stick, prepare all the kebabs in same process.
Heat grill non-stick pan brush with clarified butter , arrange the kebabs on the pan.
In medium flame cook kebabs from all sides till it properly done .
Burn a piece of charcoal .
Place a small Steel bowl in the centre of a plate, arrange all the kebabs around it ,then carefully put the burning charcoal on a steel bowl ,add 1/2 tsp clarified butter and 2 cloves on the charcoal , cover it for 1-2 minutes with a large vessel , kebabs soak the smoky flavour.
Serve hot with green chutney.

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