Chicken Seekh Kebab Gravy is a North Indian-Mughlai fusion dish where juicy chicken seekh kebabs are cooked in a rich, flavorful curry. This dish combines the smokiness of grilled kebabs with a well-spiced onion-tomato masala gravy, offering the best of both worlds – tandoori and curry. Often enjoyed with butter naan, paratha, or even jeera rice, this recipe is ideal for those who want a restaurant-style chicken kebab curry at home without too much complexity. Let’s dive into the step-by-step breakdown of the recipe.
1. Preparing Juicy Chicken Seekh Kebabs with the Right Binding and Spices
The foundation of a great chicken seekh kebab gravy lies in perfectly seasoned kebabs that hold their shape. Use finely minced chicken (preferably thigh meat for juiciness), mixed with ginger-garlic paste, green chili, chopped coriander, garam masala, roasted cumin powder, and a touch of chaat masala. For binding, avoid eggs — instead, use roasted gram flour (besan) or bread crumbs. Shape them onto skewers and either grill or pan-fry until cooked and lightly charred. These kebabs should be firm but juicy, as they’ll simmer later in the gravy without breaking apart.
2. Making the Base Masala for Chicken Seekh Kebab Curry
The curry base for chicken seekh kebab gravy starts with finely chopped onions sautéed in ghee and oil until golden brown. This step is crucial for depth of flavor. Add ginger-garlic paste and sauté until raw aroma disappears. Then, stir in pureed tomatoes, turmeric, Kashmiri red chili powder, coriander powder, and salt. Cook this masala until the oil begins to separate from the mixture — a sign that it’s well-cooked. This intensely flavored masala is what will soak into the kebabs and elevate their taste in the gravy.
3. Simmering Chicken Seekh Kebabs in the Masala Gravy for Maximum Flavor
Once the masala base is ready, add a small amount of water or stock to adjust the consistency of the gravy. Gently place the cooked chicken seekh kebabs into the pan, ensuring they’re submerged in the gravy. Cover and simmer on low heat for 8–10 minutes. This simmering process allows the kebabs to absorb the masala, enhancing their flavor while releasing juices into the gravy, enriching its taste. Avoid stirring too much to keep the kebabs intact. Optionally, add a touch of kasuri methi for a subtle Mughlai aroma.
4. Finishing the Chicken Seekh Kebab Gravy with Cream and Garnishes
To get a restaurant-style finish, add a splash of fresh cream toward the end for a rich texture and slight sweetness that balances the spice. Garnish with fresh coriander and julienned ginger. Some recipes also drizzle melted butter or ghee before serving for added richness. This finishing step not only adds visual appeal but also rounds out the gravy’s bold flavors. If desired, you can also add a small amount of kewra water or rose water (just a few drops) to mimic the aromatic profile of Mughlai kebab curries.
5. Serving Suggestions and Storage Tips for Chicken Seekh Kebab Gravy
Serve the hot chicken seekh kebab gravy with butter naan, lachha paratha, or jeera rice. For a complete meal, pair it with onion salad, mint chutney, and a squeeze of lemon. The dish tastes even better after a few hours as the flavors mature. Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it on low heat while adding a splash of water or cream to prevent drying out. Avoid microwaving as it may make the kebabs rubbery.
