Kakori kebabs | How to make Kakori kebabs

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By Bindiya Sharma
Created on 28th Dec 2015
  • Kakori kebabs, How to make Kakori kebabs
Kakori kebabsby Bindiya Sharma
  • Kakori kebabs | How to make Kakori kebabs (45 likes)

  • 1 review
    Rate It!
  • By Bindiya Sharma
    Created on 28th Dec 2015

About Kakori kebabs

Richer and smoother with a spicy bite, these are my favourite cocktail snack!

Kakori kebabs is a delicious dish which is liked by people of all age groups. Kakori kebabs by Bindiya Sharma has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kakori kebabs at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kakori kebabs takes 30 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kakori kebabs is a good option for you. The flavour of Kakori kebabs is tempting and you will enjoy each bite of this. Try this Kakori kebabs on weekends and impress your family and friends. You can comment and rate the Kakori kebabs recipe on the page below.

  • Prep Time30mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • How to make Khoya

Kakori kebabs

Ingredients to make Kakori kebabs

  • 500gms Minced Chicken
  • 2 tbsp Raw papaya paste
  • 2 tbsp Fresh Cream
  • 1 tbsp ginger-garlic paste
  • 1 tbsp Grated Onion
  • 1 tsp garam masala powder
  • Few strands of Saffron
  • 1 tbsp Cashewnut paste
  • 1/4 tsp Nutmeg and mace powder
  • 1/2 tsp Red chilli powder/ Chilli flakes
  • 1/4 tsp Green cardamom powder
  • 1/4 cup khoya/mawa
  • Pinch of Black pepper
  • 1/2 tsp Shah jeera
  • Salt to taste
  • Oil to shape and cook kebabs

How to make Kakori kebabs

  1. Soak wooden skewers in water for half an hour. Add the saffron strands to the cashewnut paste and keep aside.
  2. In a large bowl combine the mince, raw papaya, ginger garlic paste, cream, grated onion, garam masala, nutmeg and mace, red chilli powder, cardamom powder, black pepper, salt and shah jeera and mix well.
  3. Now add in the cashewnut saffron paste and the khoya and again give it a good mix. Leave to marinate for half an hour.
  4. After half an hour drain and pat dry the skewers.
  5. Oil your palms and take some mixture in your hands.
  6. Start shaping around the wooden skewers.
  7. Apply some more oil to give the kebabs a smooth finish.Shape all the kebabs similarly.
  8. Now you can grill under a grill or over charcoal till golden and sizzling.
  9. Alternately you can also pan fry and serve these.
  10. Serve with paranthas, salad and green chutney on the side.

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Yugandhara Mhatrea year ago
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