Afghani Malai Seekh Gravy is a rich and indulgent Mughlai dish made by simmering soft, mildly spiced chicken seekh kebabs in a white gravy made of cream, cashews, butter, and aromatic spices. Unlike spicy North Indian curries, this recipe emphasizes creamy textures and subtle flavors, making it a favorite among those who enjoy melt-in-the-mouth kebabs in decadent sauces. It’s perfect for serving at dinner parties or alongside naan, rumali roti, or jeera rice.
1. Marinate Chicken for Malai Seekh Using Cream, Cheese, and Aromatics
The key to soft and juicy seekh kebabs in this Afghani-style dish is a rich marinade. Use minced chicken (preferably thigh meat for better fat content), and mix it with hung curd, fresh cream, grated cheese (processed or mozzarella), white pepper, chopped green chilies, ginger-garlic paste, and crushed cardamom. Add a pinch of nutmeg and roasted besan (gram flour) to bind. Let the mixture rest for at least 3–4 hours or overnight in the fridge. This helps infuse flavors and softens the meat for that signature melt-in-the-mouth texture.
2. Shape and Cook Chicken Seekh Kebabs Until Just Done
Once marinated, shape the mixture into kebabs using skewers. Wet your hands with a little oil to avoid sticking, and gently mold the mixture onto the skewers. Traditionally, these are cooked in a tandoor, but for home cooking, grilling on a stovetop or oven (at 200°C for 15–20 mins) works well. Baste with butter or ghee while cooking. Do not overcook — the seekhs should remain soft and pale golden, as they’ll simmer further in the gravy.
3. Prepare Afghani White Gravy with Cashews, Cream, and Whole Spices
Start the gravy by sautéing whole spices — bay leaf, green cardamom, cloves, and a small piece of cinnamon — in ghee. Add a paste of soaked cashews and poppy seeds (khus khus), followed by white onion paste. Cook on low heat until the mixture turns aromatic and starts leaving the sides of the pan. Add fresh cream, milk, and a spoon of malai (optional) for richness. Avoid red chili or turmeric — instead, use white pepper and a pinch of nutmeg for warmth without color. The result is a smooth, mildly sweet white gravy base.
4. Simmer Grilled Chicken Seekh in White Gravy for Full Flavor Absorption
Once the white gravy is cooked, gently place the cooked seekh kebabs into the pan. Let them simmer on low heat for 8–10 minutes. This step is crucial as it allows the seekhs to soak in the gravy while still maintaining their structure. Add a splash of kewra water or rose water at the end for authentic Mughlai aroma. Garnish with chopped coriander and a drizzle of fresh cream. Ensure the gravy doesn’t get too thick — if needed, adjust with a little milk or water.
5. Serving Tips for Afghani Malai Seekh Gravy with Indian Breads or Rice
Afghani Malai Seekh Gravy is best served hot with Indian breads like butter naan, rumali roti, or tandoori roti. You can also pair it with jeera rice or ghee pulao for a royal meal. For a restaurant-style presentation, serve it in a copper handi, topped with a swirl of cream and some silver leaf (varak). To balance the richness, accompany the dish with pickled onions or a simple green salad and mint chutney. Avoid spicy sides, as the flavor of this dish is mild and creamy.
