Chicken kabab with gravy. Mughlai cuisine is famous for it's rich creamy gravy. Here it gets it's richness from yoghurt ,cashewnuts and cream and can be enjoyed with pulao,roti or naan and a sure heat at any party or on special occasions. Chicken Kabab Handi is lip smacking main course served with Paratha or naan.
Here is how you achieve it. You need of For kabab :. How to make corn flour slurry for chicken lollipop gravy? You can have Chicken kabab with gravy using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chicken kabab with gravy
- It's 500 gms of Chicken.
- Prepare 250 gms of Onion.
- Prepare 1 of Tomato.
- You need 10 pieces of Garlic.
- It's 100 gms of Oil.
- You need 1/2 tbsp of Haldi.
- It's 2 tbsp of Mirch powder.
- Prepare 2 tbsp of Dhanya powder.
- You need as required of Coriander leaves.
- Prepare 1 piece of Green chilli.
Corn flour slurry is used in most of Indo Chinese foods to make the sauce or gravy thicken. It is widely used in soups, like manchow soup, lemon coriander soup and in gravy like Chilli gravy. Chicken Malai Kabab with creamy gravy and smooth texture will melt in your mouth like anything. This Chickan Malai Kabab is a perfect pick for weekend.
Chicken kabab with gravy instructions
- First grind onion..
- Put oil in the cooker than onion(grind) add haldi powder, mirch powder, dhanya powder, salt(acc to taste), tomato, add 1 glass of water let it cook for 10 minutes..
- Grind chicken, garlic, green chilli.
- Now add coriander leaves.
- Now made round shape kababs.
- Now open the cooker stir the cooked onion until the oil comes up in the cooker. And than add kababs which we have made into a new vessel with the gravy..
- Let it cook for Around 5 to 7 minutes until it's cooked.
- Garnish it with coriander leaves..
Try it out and don't forget to share your feedback with us. Very quick and delicious recipe of Chicken Seekh Kabab for sehri. Content covers: Chiclen Seekh kabab masala recipe, chicken seekh kabab curry, quick recipe, quick. Remove mixture in bowl, make small kababs with your palm. Now shallow fry till golden brown.