For the Chicken seekh Kebabs:
- 800g chicken mince, cut into cubes
- 2 onions
- green chillies 12-13
- 1 tsp Salt
- 1 tsp red chilli
- 1/2 tsp Cumin powder
- Garlic 5-6
- 2-3 slice Ginger
- 1/2 tsp Coriander Powder
- 1/4 tsp Black pepper
- 1/2 tsp Garam masala
- 1-2 tbs Cooking oil
For the Malai Handi Gravy:
- 1 cup cooking oil
- 2 onion, finely chopped
- 2 cups water
- 1 tbs Garlic
- 500g Curd
- 1 tsp salt
- 1 tsp Black pepper
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 White pepper
- Green chillies
- 200ml Cream
- Fresh coriander leaves, for garnish.
Culinary Process:
- In a bowl, combine all the of the chicken seekh kebab. Mix well.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill or barbecue to medium-high heat. make round and long kebabs shapes and grill for 8-10 minutes, or until cooked through and slightly charred. Set aside.
- In a separate handi or deep pan, heat ghee or butter over medium heat. Add the finely chopped onion and sauté until golden brown. Now add ginger garlic and cook untill raw smell disappears.
- Add the tomato puree to the pan and cook until the oil starts to separate from the mixture.
- Add all dried spices and cook for some time.
- Add the grilled seekh kebabs to the pan. Mix well to coat the kebabs in the gravy.
- Pour in the heavy cream or malai, stirring gently to combine. Allow the handi to simmer for 5-7 minutes, or until the gravy thickens and the chicken is heated through.
- Garnish with fresh coriander leaves before serving.