Chicken Kakori Kebabs
This one is a recipe for the bravehearted. It’s a tough mountain to climb and once you’re there you will feel like you don’t need any more practice in the kitchen. Trust me, you’re wrong. But once you’ve conquered these kakori kebabs, you’ll feel better about your cooking skills. Also, this is a dish so delicious that its memory will keep you awake at night, exactly like that first teenage crush.
Kakori Kebabs are a Mughlai dish and probably the softest kebabs in the entire world. The kebab is so fine that it actually melts in your mouth. However, it is a very spicy recipe which is perfect for a rainy day or cold weather. The heat of the kakori kebab will warm you up so I’d advice to keep away from it if the day is hot.
It is the perfect appetizer to begin your fancy dinner with. Enjoy the kakori kebabs with a chutney or sauce of your choice or just go ahead and gobble them up.
- 500g Chicken Mince
- ¼ cup Raw Green Papaya
- 2 cups onion
- ¼ cup Black gram
- 1 egg
- 2 tablespoons Ginger Garlic Paste
- 2 tablespoons Fresh Coriander
- 2 teaspoons Salt
- ½ teaspoon Red Chilli Powder (If you want the extra heat)
- ½ teaspoon White Pepper Powder
- ¼ teaspoon Nutmeg
- 2 tablespoons Fresh Cream
- 1 tablespoon Rose Water
- ¼ cup Ghee
- 2 tablespoons Ghee to brush kebabs
- 4 Cloves
- 2 Black Cardamoms
- 2 Green Cardamoms
- 1 teaspoon Cumin seeds
- 2 blades of Mace (Javitri)
- 10-15 Black Peppercorns
- 2 teaspoon Poppy seeds
- Take all the whole spices including cloves, black cardamoms, green cardamoms, cumin seeds, mace, black peppercorns and poppy seeds and grind them together. Once you’ve got a fine powder, sift the mixture through a sieve to get rid of the skins of the spices. Set this aside.
- Slice the onion fine and fry it up in the ghee. Make sure it has caramelized properly and is brown before you take it off the heat.
- Make a smooth paste of the raw papaya.
- Take the black gram, dry roast it in a pan. Then grind it into a fine powder.
- Mix the spices that you ground with the chicken mince. Add the fried onions, raw papaya, ginger garlic paste, green coriander, and the black gram powder. Let it marinate for two hours.
- Take the chicken marinade and grind it up once again to make a very smooth, thick paste. This kebab should melt in your mouth so make sure you grind it up well.
- Add the egg, salt, red chilli powder (optional), white pepper powder, nutmeg, fresh cream and rose water. Put it back in the fridge to marinate for another hour.
- Preheat the oven to 200° C. Lightly oil the baking tray or line it with parchment paper.
- Shape the kebabs into small patties of 2 inch diameter. Put them on the baking tray and brush the kebabs with ghee.
- Put them in the oven for 3 minutes. Then turn it over, brush with ghee and put it back in for another 3 minutes.
- The kebab will come out crisp on the outside and soft on the inside. Enjoy with your choice of chutney.
This is one massive recipe that will eat up all your attention. But trust me, it is a dish that is absolutely worth it. Set time aside for these Kakori Kebabs and cook them for your loved ones. It is the perfect way to tell someone you’d spend hours slogging in the kitchen to see that smile on their face.
If you try this mouthwatering recipe, do tell me about it.