ISLAMABAD: Indulge in the rich tastes of Pakistani cuisine with this tantalizing Kabab Karahi recipe. Combining the succulence of seekh kababs with the aromatic spices of a traditional karahi, this dish promises a culinary delight that will leave your taste buds craving for more.
Ingredients
Chicken Seekh Kabab:
1 kg Chicken mince
1 cup Onion (cubed)
1 cup Green coriander (chopped)
2 Garlic pods
2-3 Ginger pods
1 tbsp Red chilli flakes
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tsp Salt
1 tsp Garam masala powder
1 tbsp Red chilli powder
Oil (for frying), as needed
1-2 pieces of Heated coal
1 tsp Oil (for smoking)
Kabab Karahi:
1/2 cup Oil
1 tbsp Chopped garlic
1 tbsp Chopped ginger
1 tbsp Cumin seeds
1/2 cup Chopped green chillies
2 cups Chopped tomatoes
1 tbsp Red chilli powder
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tsp Salt
Prepared Seekh kabab
1 cup Yogurt
Chopped green coriander, as needed
Sliced green chillies, as needed
Julienne ginger, as needed
Instructions:
In a food processor, combine onion, green coriander, ginger, garlic, red chilli flakes, coriander powder, cumin powder, salt, garam masala powder, and red chilli powder. Process until finely chopped.
Grease your hands with oil and mold the chicken mince onto wooden skewers. Shallow fry the chicken skewers until fully cooked. Place heated coal in the pan and drizzle oil over it. Cover and smoke the skewers for 1-2 minutes. Remove from heat, cut into 3 pieces, and set aside. In a deep pan, heat oil and sauté garlic, ginger, and cumin seeds for a minute.
Add tomatoes, green chillies, red chilli powder, coriander powder, cumin powder, and salt. Cook until the tomatoes soften. Add the cooked kababs and cook for 2-3 minutes. Then, add yogurt and cook until the oil separates. Garnish the Kabab Karahi with chopped green coriander, sliced green chillies, and julienne ginger before serving.
