Chicken Malai Seekh Kebab in Afghani White Gravy
Creamy, melt-in-the-mouth Mughlai-style kebabs simmered in rich malai gravy
This is a royal dish where soft, mildly spiced chicken seekh kebabs are finished in a luxurious white gravy of cream, cashews, and aromatics. Unlike spicy curries, it’s all about subtle flavor and velvety texture — perfect with naan, rumali roti, or jeera rice.
Ingredients
For Chicken Malai Seekh Kebabs
500g boneless chicken, preferably thigh, minced
3-4 tbsp fresh cream
100g hung curd/Greek yogurt
50-100g processed cheese or mozzarella, grated
1 tbsp ginger-garlic paste
2-3 green chilies, finely chopped
½ tsp white pepper powder + ¼ tsp green cardamom powder
Pinch of nutmeg
1-2 tbsp roasted besan/gram flour — for binding
1 tsp salt or to taste
1 slice bread or 2 tbsp breadcrumbs — helps keep seekhs soft
1-2 tbsp ghee/butter for basting
For Afghani Malai White Gravy
2 large onions, sliced
7-8 cashew nuts
4-5 green chilies
1 tbsp ginger-garlic paste
4-5 green cardamom + 1 small mace + ⅕ nutmeg
½ cup curd/yogurt, whisked
¼ – ½ cup fresh cream
1 tsp cumin powder + ½ tsp garam masala + ½ tsp black pepper + ½ tsp salt
1 tsp kasuri methi/dried fenugreek
2-3 tbsp oil + 1-2 tbsp butter/ghee
Fresh coriander for garnish — as seen in your image
Step-by-Step Method
1. Marinate & Shape Malai Seekh Kebabs
Grind the base: In a food processor, blitz chicken mince with onion, ginger-garlic paste, green chilies, coriander, bread, and all spices until smooth.
Add malai elements: Transfer to a bowl and mix in hung curd, cream, grated cheese, and roasted besan. The mix should be soft but hold shape.
Rest: Cover and refrigerate 3-4 hours or overnight. This makes kebabs super soft and juicy.
Shape & cook: Wet hands with oil, take a portion, and mold onto skewers into seekh shape. Grill/pan-fry at 200°C for 15-20 min, basting with butter. Don’t overcook — they should stay pale golden as they’ll simmer in gravy.
2. Make Afghani White Gravy
Cashew-onion paste: Boil sliced onions, green chilies, and cashews for 5 min. Cool and grind to a smooth paste.
Temper whole spices: Heat oil + butter. Add cardamom, mace, nutmeg. Sauté 30 sec till fragrant.
Cook the base: Add ginger-garlic paste, sauté, then add cashew-onion paste. Cook on low 3-4 min until oil separates.
Add dairy + spices: Lower heat, whisk in yogurt, then cream. Add cumin, black pepper, garam masala, salt, and kasuri methi. Simmer 2 min. Don’t boil hard or cream may split.
3. Combine & Finish
Add seekhs: Gently slide the grilled malai seekh kebabs into the simmering white gravy. Spoon gravy over them.
Dum for 2-3 minutes on low heat so kebabs soak up flavor but don’t break.
Garnish: Finish with fresh coriander as shown in your image and a drizzle of cream.
Pro Tips for Restaurant-Style Result
Use thigh meat: Higher fat = juicier seekhs that won’t dry out.
Don’t brown the gravy: Keep flame low after adding cashew paste and dairy to maintain the signature white color.
Besan is key: Roasted gram flour binds without making kebabs dense.
Par-cook only: Seekhs finish cooking in gravy, so just sear them first.
Serve hot with butter naan, garlic naan, or rumali roti. The gravy is rich, mildly spiced, and the kebabs are melt-in-the-mouth soft — exactly like the creamy dish in your photo.
