Malai Kabab

recipe

No matter how much we like continental cuisines, it’s the desi touch to every dish that takes our hearts away. This is the sole reason why we all love barbecue when it comes to selecting from your faves in a buffet of assorted cuisines. And, when it comes to barbecue items, one cannot hold back to enrich the taste buds from the yummilicious Malai Kabab. Keeping this in mind, this week You! collaborates with Kausar Ahmed, founder and CEO of Kitchen Crafts and her food website ‘Happy Belly World’, to share her lip smacking recipe of ‘Malai Kabab’. Try it at home and let us know how it was. Happy cooking!

Ingredients

Minced meat (Beef or Chicken) 1 kg

Bread slice 1

Milk 1/2 cup

Ginger- Garlic paste 1 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 1/2 tbsp

Cumin powder 1 tsp

Turmeric powder 1/4 tsp

Salt to taste

Fresh cream 1/2 cup

Onion paste 2 tbsp

Cilantro leaves (chopped) 1/4 cup

Green chillies (chopped) 1-2

Egg (or binding, optional) 1

Oil for frying

Method

• Soak the bread slice in the milk for 10-12 mins and squeeze it completely and keep aside.
• In a bowl, mix all ingredients, and soaked bread in mince meat.
• Let it marinate for at least 30 minutes.
• Prepare seekh kebabs with your hand or on a skewer, if grilling.
• Heat up oil in a pan. Fry on medium flame, till golden brown.
• Serve it garnished with sliced onions, lemon and green chutney.

Note: I like to make a base by caramelising onions in a tablespoon of oil or butter, adding chopped tomatoes, salt and chilli flakes to taste, mixing it with the kebabs after frying or grilling, to make them more moist and flavourful.