Badami seekh kabab

Badami seekh kabab

About Chef

Aditya Saksena
I am a hotel management graduate from a reputed hotel school with almost 10 years of working experience in various hotels namely wyndham grand, Radisson blu, Park plaza and reach gastronomical heights when started working for a Michelin stared Indian chef named Chef Vineet Bhatia in his flagship restaurant Rasoi by vineet in Bahrain. I love cooking food and it is my religion that I practice regularly.

Tender juicy seekh kababs cooked in almond-based gravy to the perfection, taking you back to the era of nawabs

  • Tomato puree (Of 4 medium size)

  • Chopped onions (2 medium sizes)

  • Chicken Seekh kababs (3 sticks)
  • Milk (1 cup)

  • Vegetable oil 3 tbsp

  • Whole spices

  • Almond paste (blenched and pealed)

  • Ginger garlic paste ( 1 1/2 spoon )

  • Kasoori Methi (dry fenugreek leaves) 1 tbsp


Step 1: Heat the pan with Oil.

Step 2: Add the whole spices and cook till the crackling sound.

Step 3: Now add the chopped onions and sauté till it becomes golden brown.

Step 4: Add ginger garlic paste and sauté for a while till the flavours get infused with each other.

Step 5: Time to our spices 1/2 tbsp turmeric powder, 1 tbsp garam masala, 1 tbsp coriander powder, 1 tbsp kitchen king masala, 1/2 red chilli powder, 1/2 tbsp salt to taste.

Step 6: Mix it well and cook for another 20 secs.

Step 7:Now add the tomato puree into it and mix it well again and cook for 5 secs.

Step 8: : Add the almond paste and cook till the oil separates.

Step 9: Add the cup of milk and cook till the oil separates.

Step 10: Now add seekh kabab

Step 11:And now add the kasoori methi.

Step 12: Cover the pan and cook on low flame for 3-4 mins.

Garnish with Ginger julienne.

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Badami seekh kabab


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