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    North Indian
    Kebab
    Mughlai Dish
    Intermediate
    For 4 people

    Creamy Chicken Seekh with Rich Malai Gravy


    Creamy Chicken Seekh with Rich Malai Gravy is a luxurious North Indian dish featuring tender chicken seekh kebabs simmered in a luscious, buttery malai (cream) gravy. Infused with aromatic spices, fresh cream, and a hint of sweetness, the gravy enhances the meatiness of the kebabs, creating a decadent and flavourful experience perfect for special occasions.

     

    Ingredients

    • For the Malai Gravy Paste

    • Coriander leaves (dhania)

      1 fistful (about 1/2 cup)

    • Cashew nuts (kaju)

      7-8, soaked for 15 minutes

    • Raisins (kishmish)

      1 tbsp (optional)

    • Charmagaz seeds

      1 tbsp, soaked for 15 minutes

    • Sunrise Posta (khus khus) seeds

      1 tbsp, soaked for 15 minutes

    • Water

      2-3 tbsp, as needed to blend

    • For the Chicken Seekh Kebabs

    • Boneless chicken mince (keema)

      500 g

    • Garlic (lehsun)

      1 tbsp, finely chopped

    • Ginger (adrak)

      1 tbsp, finely chopped

    • Fresh coriander leaves (hara dhania)

      2 tbsp, finely chopped

    • Ginger-garlic paste (adrak-lehsun paste)

      1 tbsp

    • Unsalted butter (makkhan)

      1 tbsp, softened

    • Onion (pyaaz)

      1 small, finely chopped

    • Salt (namak)

      1 tsp or to taste

    • Sunrise Kali Mirch Powder

      1/2 tsp

    • Sunrise Lal Mirch Powder

      1/2 tsp

    • Sunrise Garam Masala Powder

      1/2 tsp

    • Cornflour (makki ka atta)

      1 tbsp

    • Bread crumbs

      1/2 cup (from 2 slices of bread)

    • Fresh cream

      1 tbsp (optional)

    • Oil (tel)

      1 tbsp, for greasing

    • For the Gravy

    • Unsalted butter

      2 tbsp

    • Refined oil

      1 tbsp

    • Whole garam masala

      2 green cardamom, 2 cloves, 1-inch cinnamon

    • Ginger-garlic paste

      1 tbsp

    • Salt

      1/2 tsp or to taste

    • Sugar (cheeni)

      1/2 tsp (optional)

    • Curd (dahi)

      1/2 cup, whisked

    • Fresh cream

      1/2 cup

    • Water

      1/2 cup (as needed)

    • Sunrise Kasuri Methi

      1 tsp, crushed

    • Cheese spread

      1 tsp

    • Fresh cream

      for garnishing

    Sunrise tip: Many home cooks find their seekh kebabs turn out dry. The secret to juicy kebabs is the right meat-to-fat ratio. Ask your butcher for chicken mince with at least 20% fat.

     

    Steps

    Step 1: Prepare the Malai Gravy Paste

    Time: 5 minutes

    In a blender jar, combine the coriander leaves, soaked cashews, raisins, charmagaz, and Sunrise Posta seeds with 2-3 tbsp water. Blend to a very smooth, thick paste, scraping down the sides as needed. Transfer to a bowl and set aside.

     

    Step 2: Make the Chicken Seekh Mixture

    Time: 10 minutes

    In a large bowl, mix together the minced chicken, chopped garlic, ginger, coriander leaves, 1 tbsp ginger-garlic paste, butter, onion, salt, Sunrise Kali Mirch Powder, Sunrise Lal Mirch Powder, Sunrise Garam Masala Powder, cornflour, and bread crumbs. Knead well until combined.

     

    Step 3: Shape the Seekh Kebabs

    Time: 8 minutes

    Grease your palms and a skewer with oil. Take a small portion of the chicken mixture and wrap it around the skewer, shaping it into an even log. Slide it off and place on a plate. Repeat with the remaining mixture.

     

    Step 4: Shallow-Fry the Kebabs

    Time: 10 minutes

    Heat 1 tbsp each of butter and oil in a pan. Add the shaped kebabs and shallow-fry on medium heat, turning often, until golden-brown on all sides. Remove and set aside.

     

    Step 5: Prepare the Gravy

    Time: 15 minutes

    In the same pan, heat 2 tbsp butter and 1 tbsp oil. Add the whole garam masala and fry for a few seconds until aromatic.

    Add the remaining 1 tbsp ginger-garlic paste and sauté for 30 seconds.

    Add the prepared charmagaz paste and fry for 1-2 minutes on low heat.

    Stir in the salt, sugar, whisked curd, fresh cream and 1/2 cup water. Mix well.

    Gently add the fried kebabs to the gravy. Simmer for 5 minutes, spooning the gravy over the kebabs.

     

    Step 6: Finishing Touches

    Time: 2 minutes

    Crush the Sunrise Kasuri Methi between your palms and sprinkle over the gravy. Add the cheese spread, if using, and mix gently.

    Check seasoning and add more salt or sugar if needed. Turn off the heat.

    Garnish with swirls of fresh cream. Serve hot.

     

    Goes Well With

    Accompaniment: Butter naan, roomali roti, or laccha paratha

    Side Dish: Kachumber salad