Kakori Kebab recipe

Kakori Kebab recipe

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. 🙂

Kakori Kebab recipe

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
Votes: 20
Rating: 4.35
Rate this recipe!
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Minced chicken combined with aromatic spices creates a lip-smacking and delicious kebabs.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Kakori Kebab recipe
Votes: 20
Rating: 4.35
Rate this recipe!
Print Recipe
Minced chicken combined with aromatic spices creates a lip-smacking and delicious kebabs.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 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)
  • 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
  1. Let's begin with our spice preparation.
  2. Assemble all the spices and add them to a grinder..
  3. Grind them to a powdered form.
  4. Strain them through a strainer and discard the skins.
  5. Set it aside.
  1. Assemble all the ingredients for kebab. Wet some wooden skewers in water for 30 minutes.
  2. Assemble all the spices..
  3. Wash and clean chicken before mincing. Transfer the minced chicken to a bowl.
  4. Add papaya paste, salt and grounded spices. Mix it well.
  5. Add onion paste, ginger, nutmeg, garlic powder..
  6. Red chili powder, white pepper,mawa, desiccated coconut..
  7. Add cream, rose water, cashew paste, saffron and garam masala powder.
  8. Mix till well blended. Take some mixture in your hands...
  9. And start shaping them around the wet wooden skewers.
  10. Apply some oil to your hands and give them a smooth finish.
  11. All the kebabs are ready and shaped up.
  1. There are two ways to grill the kebab. First one would be to heat some charcoal on fire..
  2. Grill kebabs over them till brown and thoroughly cooked.
  3. Second way wold be to heat oil in a kadhai and add kebabs to it.
  4. Cover and cook for 15-20 minutes or until fully cooked and brown.
  5. If you choose to give kebab some smoky taste...
  6. Then place some hot charcoal in the hot kadhai..
  7. Pour 1 teaspoon ghee on top of hot charcoal...
  8. It will start to get smoky. Keep your kitchen exhaust ready..
  9. Cover for 2-3 minutes and let the kebabs soak in all the smoky flavor.
  10. Remove and serve hot .
  11. Garnished with lemon wedges and onion rings and serve along with green chutney on the side.

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24 Responses

  1. Pinakpani says:

    Excellent and yummy! Kakori is a heritage. And you teaches so we’ll.

  2. Deepak says:

    Is this chicken kakori generally mutton chunks used in kakori kebab

  3. Bhaswati Ghosh says:

    Hi Ruchi, can i use garlic paste instead of powder?

  4. 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. 🙂

  5. 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. 🙂

  6. hafsha says:


  7. sunil negi says:

    i love it

  8. 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.


  9. 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!

  10. Keya says:

    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!

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