Chicken Malai Seekh Kebab in Afghani White Gravy
\nCreamy, melt-in-the-mouth Mughlai-style kebabs simmered in rich malai gravy<\/p>\n
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\u2019s all about subtle flavor and velvety texture \u2014 perfect with naan, rumali roti, or jeera rice.<\/p>\n
Ingredients
\nFor Chicken Malai Seekh Kebabs
\n500g boneless chicken, preferably thigh, minced
\n3-4 tbsp fresh cream
\n100g hung curd\/Greek yogurt
\n50-100g processed cheese or mozzarella, grated
\n1 tbsp ginger-garlic paste
\n2-3 green chilies, finely chopped
\n\u00bd tsp white pepper powder + \u00bc tsp green cardamom powder
\nPinch of nutmeg
\n1-2 tbsp roasted besan\/gram flour \u2014 for binding
\n1 tsp salt or to taste
\n1 slice bread or 2 tbsp breadcrumbs \u2014 helps keep seekhs soft
\n1-2 tbsp ghee\/butter for basting<\/p>\n
For Afghani Malai White Gravy
\n2 large onions, sliced
\n7-8 cashew nuts
\n4-5 green chilies
\n1 tbsp ginger-garlic paste
\n4-5 green cardamom + 1 small mace + \u2155 nutmeg
\n\u00bd cup curd\/yogurt, whisked
\n\u00bc – \u00bd cup fresh cream
\n1 tsp cumin powder + \u00bd tsp garam masala + \u00bd tsp black pepper + \u00bd tsp salt
\n1 tsp kasuri methi\/dried fenugreek
\n2-3 tbsp oil + 1-2 tbsp butter\/ghee
\nFresh coriander for garnish \u2014 as seen in your image<\/p>\n
Step-by-Step Method
\n1. Marinate & Shape Malai Seekh Kebabs
\nGrind the base: In a food processor, blitz chicken mince with onion, ginger-garlic paste, green chilies, coriander, bread, and all spices until smooth.
\nAdd 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.
\nRest: Cover and refrigerate 3-4 hours or overnight. This makes kebabs super soft and juicy.
\nShape & cook: Wet hands with oil, take a portion, and mold onto skewers into seekh shape. Grill\/pan-fry at 200\u00b0C for 15-20 min, basting with butter. Don\u2019t overcook \u2014 they should stay pale golden as they\u2019ll simmer in gravy.<\/p>\n
2. Make Afghani White Gravy
\nCashew-onion paste: Boil sliced onions, green chilies, and cashews for 5 min. Cool and grind to a smooth paste.
\nTemper whole spices: Heat oil + butter. Add cardamom, mace, nutmeg. Saut\u00e9 30 sec till fragrant.
\nCook the base: Add ginger-garlic paste, saut\u00e9, then add cashew-onion paste. Cook on low 3-4 min until oil separates.
\nAdd dairy + spices: Lower heat, whisk in yogurt, then cream. Add cumin, black pepper, garam masala, salt, and kasuri methi. Simmer 2 min. Don\u2019t boil hard or cream may split.<\/p>\n
3. Combine & Finish
\nAdd seekhs: Gently slide the grilled malai seekh kebabs into the simmering white gravy. Spoon gravy over them.
\nDum for 2-3 minutes on low heat so kebabs soak up flavor but don\u2019t break.
\nGarnish: Finish with fresh coriander as shown in your image and a drizzle of cream.<\/p>\n
Pro Tips for Restaurant-Style Result
\nUse thigh meat: Higher fat = juicier seekhs that won\u2019t dry out.
\nDon\u2019t brown the gravy: Keep flame low after adding cashew paste and dairy to maintain the signature white color.
\nBesan is key: Roasted gram flour binds without making kebabs dense.
\nPar-cook only: Seekhs finish cooking in gravy, so just sear them first.<\/p>\n
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 \u2014 exactly like the creamy dish in your photo.<\/p>\n","protected":false},"excerpt":{"rendered":"
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<\/p>\n","protected":false},"author":1,"featured_media":62,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-61","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/posts\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=61"}],"version-history":[{"count":1,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":63,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/posts\/61\/revisions\/63"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=\/wp\/v2\/media\/62"}],"wp:attachment":[{"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viralarticle.it.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}