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Afghani Malai Chicken Seekh Gravy

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Leena Kohli (@leenakohli)
IndianLunchDinnerMain CourseNon-Vegetarian

Restaurant-Style- Afghani Malai Chicken Seekh Gravy is one of those dishes that instantly makes any meal feel special. Juicy chicken seekh kebabs are gently simmered in a rich, creamy cashew-onion gravy with just the right touch of spices– which you can easily adjust to suit your taste, creating a curry...

Afghani Malai Chicken Seekh Gravy recipe
Prep Time
40min
Cook Time
50min
Total Time
1hr 30min

Ingredients

8 Servings
(1 serving = 3 portion of kebabs with gravy)

For the Seekh Kebabs

  • chicken mince (store-bought)
    chicken mince (store-bought)
    1kg
  • ginger garlic paste
    ginger garlic paste
    2 1/2tsp
  • chopped onion
    chopped onion
    1cup
  • finely chopped green chillies
    finely chopped green chillies
    3
  • chopped coriander leaves
    chopped coriander leaves
    1/3cup
  • cumin powder
    cumin powder
    2tsp
  • red chilli flakes
    red chilli flakes
    2tsp
  • garam masala
    garam masala
    1tsp
  • chaat masala
    chaat masala
    1tsp
  • salt
    salt
    1/2tbsp
  • slices bread (pulsed)
    slices bread (pulsed)
    4
  • ghee (clarified butter)
    ghee (clarified butter)
    1tbsp
  • fresh cream
    fresh cream
    2tbsp

For the Paste

  • oil
    oil
    2 1/2tbsp
  • green cardamom
    green cardamom
    6
  • cloves
    cloves
    6
  • cinnamon stick
    cinnamon stick
    2in
  • sliced onions
    sliced onions
    2cups
  • coriander stems with leaves
    coriander stems with leaves
    25g
  • green chillies
    green chillies
    4
  • cashews
    cashews
    20

For the Gravy

  • oil
    oil
    1/3cup
  • ginger garlic paste
    ginger garlic paste
    1tbsp
  • chaat masala
    chaat masala
    1tsp
  • black pepper powder
    black pepper powder
    1tsp
  • white pepper powder (optional)
    white pepper powder (optional)
    1tsp
  • roasted cumin powder (coarsely ground)
    roasted cumin powder (coarsely ground)
    1tsp
  • garam masala powder
    garam masala powder
    1tsp
  • kasuri methi
    kasuri methi
    1tbsp
  • curd (yogurt)
    curd (yogurt)
    1cup
  • fresh cream
    fresh cream
    1/2cup
  • water
    water
    1cup
  • melted ghee (optional, for finishing)
    melted ghee (optional, for finishing)
    2tbsp

How to make Afghani Malai Chicken Seekh Gravy

Prepare the Seekh Kebab Mixture

  1. Step 1

    In a large bowl, combine chicken mince, ginger garlic paste, chopped onions, green chillies, coriander leaves, cumin powder, red chilli flakes, garam masala, chaat masala, salt, pulsed bread slices, ghee, and fresh cream.

    Step 1.1: In a large bowl, combine chicken mince, ginger garlic paste, chopped onions, green chillies, coriander leaves, cumin powder, red chilli flakes, garam masala, chaat masala, salt, pulsed bread slices, ghee, and fresh cream
  2. Step 2

    Mix well until evenly combined. Overmixing can make the seekh dense.

    Step 1.1: Mix well until evenly combined
  3. Step 3

    Cover and refrigerate for 20–30 minutes to help the mixture firm up.

Shape the Seekh Kebab

  1. Step 1

    Grease your hands lightly. Roll a portion of the mixture into a ball, then mould around a skewer (or back of a clean pencil).

    Step 2.1: Grease your hands lightly
  2. Step 2

    Shape into an even cylinder, not too thick for even cooking.

    Step 2.1: Shape into an even cylinder, not too thick for even cooking
  3. Step 3

    Gently slide off the skewer and set aside. Repeat with the remaining mixture.

    Step 2.1: Gently slide off the skewer and set aside
    Step 2.2: Gently slide off the skewer and set aside

Semi-fry the Seekh Kebabs

  1. Step 1

    Heat a non-stick or grill pan, and grease lightly with oil.

  2. Step 2

    Cook the seekhs on medium heat until golden outside but slightly raw inside (about 4-5 minutes).

    Step 3.1: Cook the seekhs on medium heat until golden outside but slightly raw inside (about 4-5 minutes)
    Step 3.2: Cook the seekhs on medium heat until golden outside but slightly raw inside (about 4-5 minutes)
    Step 3.3: Cook the seekhs on medium heat until golden outside but slightly raw inside (about 4-5 minutes)
  3. Step 3

    Set aside — they will finish cooking in the gravy.

    Step 3.1: Set aside — they will finish cooking in the gravy

Make the Paste

  1. Step 1

    Heat oil in a pan over medium-high heat.

  2. Step 2

    Add green cardamoms, cloves, and cinnamon stick; sauté for 30 seconds until aromatic.

  3. Step 3

    Add sliced onions, coriander stems with leaves, green chillies, and cashews; sauté for 2–3 minutes until onions soften.

    Step 4.1: Add sliced onions, coriander stems with leaves, green chillies, and cashews; sauté for 2–3 minutes until onions soften
    Step 4.2: Add sliced onions, coriander stems with leaves, green chillies, and cashews; sauté for 2–3 minutes until onions soften
    Step 4.3: Add sliced onions, coriander stems with leaves, green chillies, and cashews; sauté for 2–3 minutes until onions soften
  4. Step 4

    Turn off the heat, remove the cinnamon stick, cool slightly, then grind to a smooth paste using minimal water.

    Step 4.1: Turn off the heat, remove the cinnamon stick, cool slightly, then grind to a smooth paste using minimal water

Cook the Gravy

  1. Step 1

    In the same pan, heat oil. Add ginger garlic paste; sauté until the raw smell fades.

  2. Step 2

    Stir in the prepared onion-cashew paste with ½ cup water. Cook for 3–4 minutes, stirring to prevent sticking.

    Step 5.1: Stir in the prepared onion-cashew paste with ½ cup water
  3. Step 3

    Add chaat masala, black pepper powder, white pepper powder (if using), roasted cumin powder, garam masala, kasuri methi, and salt. Cook until the masala releases its aroma and the oil starts to separate from it.

    Step 5.1: Add chaat masala, black pepper powder, white pepper powder (if using), roasted cumin powder, garam masala, kasuri methi, and salt
  4. Step 4

    Reduce heat, add curd gradually while stirring to prevent curdling. Cook for 2–3 minutes.

    Step 5.1: Reduce heat, add curd gradually while stirring to prevent curdling
  5. Step 5

    Add fresh cream and water to adjust consistency. Simmer for 4-5 minutes.

    Step 5.1: Add fresh cream and water to adjust consistency
    Step 5.2: Add fresh cream and water to adjust consistency

Finish with Seekhs

  1. Step 1

    Add the semi-fried seekh kebabs into the simmering gravy.

    Step 6.1: Add the semi-fried seekh kebabs into the simmering gravy
  2. Step 2

    Cover and cook on low heat for 12-15 minutes until cooked through and infused with flavour.

    Step 6.1: Cover and cook on low heat for 12-15 minutes until cooked through and infused with flavour
    Step 6.2: Cover and cook on low heat for 12-15 minutes until cooked through and infused with flavour
  3. Step 3

    Drizzle with melted ghee for extra richness (optional).

  4. Step 4

    Serve hot with garlic naan, butter roti, or fragrant pulao.

    Step 6.1: Serve hot with garlic naan, butter roti, or fragrant pulao
    Step 6.2: Serve hot with garlic naan, butter roti, or fragrant pulao
  5. Step 5

    Garnish with fresh coriander leaves and a swirl of cream.

Nutrition (per serving)

Calories

495.7kcal (24.78%)

Protein

30.5g (60.92%)

Carbs

9.6g (3.49%)

Sugars

2.9g (5.84%)

Healthy Fat

19.9g

Unhealthy Fat

13.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. I’ve used store-bought chicken mince here, but you can easily make your own by mincing boneless chicken in a chopper.

  2. Homemade Ginger-Garlic Paste: 1 tbsp equals 1-inch ginger and 4 medium garlic cloves.

  3. For extra smoky flavour, place a piece of hot charcoal in a small bowl inside the pan, drizzle ghee over it, cover for 2–3 minutes, then remove before serving.

  4. Adjust the salt and chillies as per your taste preference.

FAQS

  1. Can I use store-bought seekh kebabs for this recipe?

    Yes, you can use store-bought seekh kebabs to save time. However, homemade kebabs provide a fresher and more authentic taste.

  2. What can I substitute for cashews in the paste?

    You can substitute cashews with blanched almonds or melon seeds for a similar creamy texture.

  3. How do I prevent the curd from curdling in the gravy?

    Reduce the heat before adding curd and stir continuously while adding it to prevent curdling.

  4. Can I make this recipe dairy-free?

    Yes, you can replace fresh cream with coconut cream and use a dairy-free yogurt alternative.

  5. What is the best way to serve this dish?

    Serve hot with garlic naan, butter roti, or fragrant pulao. Garnish with fresh coriander leaves and a swirl of cream for added appeal.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

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