Afghani Chicken Malai Seekh Kabab With Gravy #ramadan #shorts #food #trending ‪@IndiancookingFoods‬

Afghani Chicken Malai Seekh Kabab With Gravy #ramadan #shorts #food #trending ​⁠ Afghani Chicken Malai Seekh Kabab with Gravy is a rich, creamy, and mildly spiced dish perfect for Ramadan. The seekh kababs are made with minced chicken, cream, and aromatic spices, grilled to perfection, and then dunked into a luscious, flavorful gravy. Ingredients For the Seekh Kababs: • 500g minced chicken • 2 tbsp fresh cream • 2 tbsp hung curd • 1 tbsp ginger-garlic paste • 1 tbsp green chili paste • ½ tsp white pepper powder • ½ tsp garam masala • 1 tsp roasted cumin powder • 1 tbsp finely chopped coriander leaves • 2 tbsp fried onion paste • 1 tbsp cashew paste • Salt to taste • 1 tbsp melted butter (for basting) • Skewers for grilling For the Gravy: • 2 tbsp butter or ghee • 1 medium onion (finely chopped) • 1 tbsp ginger-garlic paste • 2 tbsp cashew paste • ½ cup fresh cream • ¼ cup hung curd • ½ tsp white pepper powder • ½ tsp garam masala • ½ tsp cardamom powder • Salt to taste • ½ cup milk (adjust as needed) • 1 tbsp chopped coriander leaves for garnish Instructions Step 1: Prepare the Seekh Kababs 1. In a mixing bowl, combine minced chicken, cream, hung curd, ginger-garlic paste, green chili paste, white pepper powder, garam masala, roasted cumin powder, coriander leaves, fried onion paste, cashew paste, and salt. 2. Mix well until the mixture becomes smooth. Cover and refrigerate for at least 30 minutes. 3. Grease your hands and shape the mixture around skewers to form long, cylindrical kababs. 4. Grill on a tandoor, oven, or pan-fry on medium heat while basting with melted butter until golden and cooked through. Step 2: Make the Gravy 1. Heat butter or ghee in a pan, add chopped onions, and sauté until soft. 2. Add ginger-garlic paste and cook until the raw smell disappears. 3. Stir in cashew paste and cook for 2 minutes. 4. Lower the heat and mix in fresh cream, hung curd, white pepper powder, garam masala, cardamom powder, and salt. 5. Add milk gradually to adjust the consistency and let it simmer for 3-4 minutes. Step 3: Assemble the Dish 1. Gently place the grilled seekh kababs into the simmering gravy. 2. Let them absorb the flavors for a couple of minutes on low heat. 3. Garnish with chopped coriander leaves and a drizzle of fresh cream. Serving Suggestion Serve hot with butter naan, rumali roti, or jeera rice for a royal Ramadan meal! Would you like any variations or tips on making it even richer?