Shahi Malai Kebab Khusbudaar

Ingredients

Kebabs

• Onion 1 small
• Fresh coriander 1 handful
• Fresh mint leaves 1/2 handful
• Green chilies 2 (we will not use red chili in this recipe. Therefore add more green chilies if you want it more spicy)
• Ginger garlic paste 1 tbsp
• Bread slices 5
• Chicken boneless or mince 1 kg
• Salt to taste
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Garam masala 3/4 tsp

Gravy

• Oil 1/2 cup
• Onions 3 medium, sliced
• Cashews 20
• Ginger garlic paste 1 tbsp
• Bay leaves 2+2
• Green cardamoms 4+4
• Cinnamon stick 1 big
• Green chilies 4-5
• Yogurt 1 cup
• Salt to taste
• Garam masala 3/4 tsp
• Coriander powder 1 tsp
• Cumin powder 3/4 tsp
• White pepper powder 1 tsp
• Dried fenugreek 1 tsp
• Fresh cream 1/2 cup or more (as per your liking)

Garnish

• Fresh coriander leaves
• Fresh green chilies

Preparation

1. Kebabs: Grind together all the ingredients of the kebabs and allow to marinate for 10 minutes.
2. Shape into mini seekh kebabs and fry until top is cooked but raw from inside.
3. Gravy: In a cooking pot add oil, sliced onions and cashews. Cook until the onions are soft (do not let the onions turn brown).
4. Add ginger garlic paste, 2 bay leaves, 4 green cardamoms. Cook for 2 more minutes until aromatic.
5. Turn the flame off and allow to cool. Now blend the onion mixture in a blender, using some water to smooth paste.
6. Add some more oil to the pot if needed and add the onion paste along with 2 bay leaves, 4 cardamoms and 1 cinnamon stick and green chilies. Let is cook on medium to low flame until the oil separates from the gravy.
7. Meanwhile, in a small bowl, mix together yogurt, salt, cumin powder, coriander powder, garam masala and white pepper powder.
8. Add this to the gravy and cook again until oil separates (10-12 minutes).
9. Now add some water if the gravy is too thick. Add kebabs and dried fenugreek.
10. Cover and allow to cook on low flame until the kebabs are cooks and oil separates from the gravy.
11. Lastly add fresh cream, allow to cook for 2 minutes on low flame.
12. Garnish with green chilies and coriander leaves.
13. Enjoy with naan or roti.