Whether be kebabs or biryanis Mughlai cuisine takes a special place in my house. Today I bring you one of the famous Mughlai Kebab – Kakori Kebab recipe. Kakori is a term used to describe the most softest kebabs in the world. In fact kakori kabab have a tagline attached to them “melt in your mouth kebabs”, meaning they are so soft and succulent that they will just melt away in your mouth. On the other hand, kebab is referred to a meat that is cooked over or next to flames. There is an interesting story associated to these soft and juicy kebabs.
It is believed that the origin of these kebabs is associated with a toothless king or Nawab of Kakori (a small town in Lucknow district). He was a meat lover but because of his old age and no teeth in his mouth, he couldn’t eat hard meat. So he ordered his royal chefs to come up with a soft and tender meat dish which he can enjoy in that state. After a lot of experiments Kakori kebab came into existence. Well special thanks to those chefs who created such a delicious kebab recipe which we enjoy today. 🙂
Give these yummy kebabs a try and don’t let the long list of ingredients daunt you; it’s pretty quick and easy. A very adaptive recipe, play around with spices and add or subtract as per one’s preference. I have used papaya paste to tenderize meat for kebab and it is the key ingredient in making these kebabs. Chicken can be substituted with mutton but cooking time will vary.
Try out these juicy and tender kebab recipe where minced chicken combined with aromatic spices creates a lip-smacking and delicious kebabs. Enjoy these kebabs with lemon wedges and green chutney of your choice.