Chicken Kastoori kabab Recipe

Chicken Kastoori kabab Recipe, restaurant style dish now at home with easy steps. Loaded with chicken keema, aromatic gram flour and royal saffron. These tikki shaped kababs are similar to chicken galouti kabab. But due to its beautiful aroma it is knows as kasturi kabab.

Chicken-Kastoori-kabab-Recipe-brand

Chicken Kastoori Kabab Recipe Restaurant Style at home |Recipesbrand

Chicken Kastoori kebab recipe, all time best recipe for snacks or starters.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Snack
Cuisine Indian
Servings 8
Calories 246 kcal

Equipment

  • Frying Pan
  • Ladle
  • Chopping Board
  • Knife
  • Bowl
  • Grinder

Ingredients
  

  • 500 gm boneless chicken mince (keema)
  • 2 tbsp butter
  • 1 1/2 tbsp ginger-garlic paste
  • 1 1/2 tbsp lemon juice or vinegar
  • 1/2 tsp salt
  • 6 tbsp gram flour (besan)
  • 5 tbsp bread crumbs
  • 1 tsp white pepper powder
  • 1 tsp ginger-finely chopped
  • 1 tsp cardamom powder (choti alaichi)
  • 2 tbsp chopped coriander (dhania)
  • 2 tbsp dry fenugreek leaves (kasuri methi)
  • 1/2 tsp salt
  • 1/2 tsp red chilly powder (lal mirch)
  • 1 tsp oil
  • 2 eggs
  • 1/2 tsp black cumin seeds (jeera)
  • 1/4 tsp salt
  • 1/2 tsp saffron-soaked
  • 1 tbsp milk

Instructions
 

  • Wash the mince in a strainer. Press well to squeeze out the water well.
  • Marinate mince with 1st marinade –salt, vinegar and ginger- garlic for ½ hour.
  • Heat 1 tbsp butter in a kadhai. Add gram flour and cook on low heat till golden brown. Remove from fire keep aside 1 tbsp roasted gram flour separately.
  • To the rest of the gram flour add bread crumbs,white pepper powder, chopped ginger, green cardamom powder, coriander, dry fenugreek leaves, salt, chilly powder, oil and the marinated mince.
  • Shape the mince into flat tikkis.
  • For batter, mix the eggs with the reserved 1tbsp gram flour, black cumin, salt and saffron whisk well.
  • Taking one tikki at a time, roll at a time, rollit in the egg mixture till well coated.
  • Heat 3 tbsp oil on a tawa or a shallow pan.Shallow fry on medium heat till light golden on both sides. Keep on low heat till the mince gets cooked properly and it turns brown ( for about  8-10 minutes). Sprinkle chaat masala.
  • Your meal is ready serve hot with poodina chutney.

Notes

Cook kababs over medium flame so that chicken gets cooked evenly to deep inside with burning the surface. Chicken kabab can also be cooked in butter instead of oil in order to enhance the flavor and aroma of kababs. Kasturi kabab is little similar to chicken seekh kabab , just the shape and cooking method is different .
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Buy professional cooking equipment
  1. Nonstick Frying Pan
  2. Wooden chopping board
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  4. Stainless steel knife
  5. Wooden Spatula 
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  7. Non Stick Kadhai(wok) 
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