Kakori kebab | How to make Kakori kebab

By Aparajita Dutta  |  3rd Dec 2017  |  
5 from 1 review Rate It!
  • Kakori kebab, How to make Kakori kebab
Kakori kebabby Aparajita Dutta
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About Kakori kebab Recipe

Kakori kebab is a name which describes the most softest kebab ever made. It means that these kebabs melts in the mouth. They are meant to be very soft and succulent.The origin of this kebab took place in a town of Lucknow named Kakori. The nawab was very fond of kebabs but in his old age was unable to chew the meat. So he ordered his chefs to make such a soft and delicate kebab which just melts in the mouth. After a number of experiment the Kakori kebab was invented.

Kakori kebab is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Mughlai cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Kakori kebab at your home. Kakori kebab by Aparajita Dutta will help you to prepare the perfect Kakori kebab at your home. You don't need any extra effort or time to prepare this. It just needs 30 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Kakori kebab.

Kakori kebab

Ingredients to make Kakori kebab

  • cinnamon 1 stick
  • Green cardamom 4
  • Black pepper 10-15
  • clove 5
  • Dried Red chili 3
  • coriander seeds 1 tea spoon
  • Khus khus 1 tea spoon
  • Minced mutton 500 gms
  • Half cup powdered khoya
  • 4 table spoon raw papaya paste
  • 2 table spoon fresh cream
  • 1 teaspoon cashew paste
  • 2 tea spoon ginger garlic paste
  • 1 table spoon onion paste
  • 1 tea spoon kewra water
  • Nutmeg powder half tea spoon
  • salt to taste
  • Chopped green chili 1 tea spoon
  • Chopped coriander leaves handful
  • Roasted gram flour 4 table spoon
  • oil 5 table spoon for shaping and cooking the kebabs
  • ghee 1 table spoon
  • Charcoal 1 piece

How to make Kakori kebab

  1. Dry roast the mentioned spices and grind them to a fine powder.
  2. Take minced mutton with all other ingredients in a big bowl.
  3. Mix all ingredients until well combined.
  4. Marinade for 5 hours.
  5. Take screwers and dip them in water for 30 minutes.
  6. Now oil your hand.
  7. Take out portions from the mixture.
  8. Start forming kebabs around the sticks.
  9. Pan fry the kebabs until nicely cooked from all sides.
  10. Now heat a charcoal.
  11. Place all the cooked kebabs in a big bowl and place the charcoal in it.
  12. Now pour ghee over the charcoal and cover the bowl immediately.
  13. Keep it for 10 minutes. It will help to infuse a roasted flavour in the kebabs.
  14. Serve hot with lemon wedges, green chutney and onion rings.

My Tip:

Can ve made on charcoal grill. In that case no need to do the last two steps. Brush some ghee when grilling in charcoal grill to prevent drying.

Reviews for Kakori kebab (1)

Shelly Sharmaa year ago

Perfect tea time snack.

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