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.
Other kebab recipes – Chicken kebab without oven, Kalmi kabab
Kakori Kebab recipe
INGREDIENTS
GROUND SPICE - INGREDIENTS
- 2-3 pieces of Green Cardamom (Hari eliachi)
- 2-3 pieces of Black Peppercorns (Sabut Kali mirch)
- 4-5 pieces of Cloves (Laung)
- 2 blades of Mace (Javitri)
- 10-15 pieces of Black peppercons
- 2 teaspoon Poppy seeds (Khus Khus)
- 1/2 teaspoon Shahi Jeera (caraway seeds)
OTHER INGREDIENTS
- 500 gms Minced Chicken or 1 LB
- 1/2 cup Desiccated unsweetend Cococut
- 1/2 cup Powdered Khoya/Mawa
- 1/4 cup Raw Papaya Paste
- 2 tablespoon Fresh cream
- 1 teaspoon Cashew Paste
- 1 teaspoon Crushed ginger
- 1 teaspoon Rose water
- 1 tablespoon Onion paste
- 1/4- 1/2 teaspoon Nutmeg powder (Jaiphel)
- 1/2 teaspoon Red chili powder
- 1 teaspoon Garlic powder
- 1/2 - 3/4 teaspoon Garam Masala Powder (optional)
- 1/4 teaspoon White pepper powder
- Few strands of Saffron
- Salt to taste
- 2 teaspoon Oil to shape kebabs
- 1-2 tablespoon Oil to cook Kebabs
INSTRUCTIONS
SPICE PREPARATION
- Let's begin with our spice preparation.
- Assemble all the spices and add them to a grinder..
- Grind them to a powdered form.
- Strain them through a strainer and discard the skins.
- Set it aside.
SHAPING KEBAB
- Assemble all the ingredients for kebab. Wet some wooden skewers in water for 30 minutes.
- Assemble all the spices..
- Wash and clean chicken before mincing. Transfer the minced chicken to a bowl.
- Add papaya paste, salt and grounded spices. Mix it well.
- Add onion paste, ginger, nutmeg, garlic powder..
- Red chili powder, white pepper,mawa, desiccated coconut..
- Add cream, rose water, cashew paste, saffron and garam masala powder.
- Mix till well blended. Take some mixture in your hands...
- And start shaping them around the wet wooden skewers.
- Apply some oil to your hands and give them a smooth finish.
- All the kebabs are ready and shaped up.
COOKING KEBAB
- There are two ways to grill the kebab. First one would be to heat some charcoal on fire..
- Grill kebabs over them till brown and thoroughly cooked.
- Second way wold be to heat oil in a kadhai and add kebabs to it.
- Cover and cook for 15-20 minutes or until fully cooked and brown.
- If you choose to give kebab some smoky taste...
- Then place some hot charcoal in the hot kadhai..
- Pour 1 teaspoon ghee on top of hot charcoal...
- It will start to get smoky. Keep your kitchen exhaust ready..
- Cover for 2-3 minutes and let the kebabs soak in all the smoky flavor.
- Remove and serve hot .
- Garnished with lemon wedges and onion rings and serve along with green chutney on the side.
D P Selvam says
Hello, can I mix all ingredients in one jar for blend for paste
Ruchi says
You sure can do that, just make sure the dry spices are powdered well along with other ingredients.
D P Selvam says
Can I will blend separately… powder & paste ingredients….
Ruchi says
Sure you can!
Pinakpani says
Excellent and yummy! Kakori is a heritage. And you teaches so we’ll.
Ruchi says
Thanks for your kind words. Glad you liked the recipe!
Deepak says
Is this chicken kakori generally mutton chunks used in kakori kebab
Ruchi says
Deepak, this recipe is made with minced chicken but you can use either one for this recipe.
Bhaswati Ghosh says
Hi Ruchi, can i use garlic paste instead of powder?
Ruchi says
Yes you can Bhaswati.
Chef Mumtaz shah says
Aap Ki recipe she nhe hay kakori kbab Ki
Ruchi says
Thanks for stopping by Chef Mumtaz! I had learned this recipe of kakori kebab from a chef during my HM training. Some of the ingredients may be a hit and miss. You can welcome to share your way of making the recipe. 🙂
Ankit says
Plz send kakori kabab respy
Ruchi says
The recipe is already shared on the blog, Ankit.
Please scroll down to see the details.
Samina says
Hi Ruchi
Your kebab recipes look so fantastic!!
I live inn UK, It’s such a shame I cannot find yellow chilli powder, potli masala and khus root anywhere ☹️😔
Ruchi says
Samina, are you referring to some other recipe because this recipe uses non of the above mentioned ingredients?
Samina says
So sorry!
I didn’t realise that I made comment in your kakori instead of kalmi kebab post 😁
I was too busy drooling over them all tbh.
I also didn’t clarify that I’d love to find the other two items I mentioned as I’ve seen included in various lucknowi recipes; I’m fascinated by the mughlai lucknowi food and histories.
Your blog is wonderful reading and viewing. I’ve never left a message before for any blog.
All the best.
Ruchi says
No worries Samina! Potli masala is difficult to find. One of my cousins got it from Lucknow. Since it is just 1/4 teaspoon, feel free to leave that out. The other ingredients that you are looking for, can be found at your local Indian store.
Once again thanks for your lovely feedback. 🙂
hafsha says
Amazing
Ruchi says
Thanks Hafsha!
sunil negi says
i love it
RK says
Thanks Sunil.
Saroj says
Hi Ruchi,
Aapki yeh recipe best hai. Meine banayi and sabko bahut pasand aayi, masale bhi extra add nahi dalne pade. Maaza aa gaya, laga market se mangaye hai. My hubby is very happy wants the same kebab everytime.
Thanks
Saroj
RK says
Thanks Saroj. Glad to hear that you liked the recipe. Keep checking back for more. 🙂
Mita Singh says
Oh, you’re photos are making me drool! This looks so good. I can’t wait to try it! Thanks for sharing!
RK says
Thanks for stopping by Mita! Do give it a try and I am sure you are going to like it. 🙂
Keya says
Hello.
Just happened to see your blog last week, great photos and Amazing food! Tried your kakori kabab recipe and the taste is so fresh in my mouth. Left out the smoky method and carried on with the rest. Bookmarking this for sure, and eagerly await your more chicken recipes!
RK says
Thanks Keya, glad you liked the recipe! 🙂