Soft succulent chicken mince seekh grilled and simmered in a rich cashew gravy with cream to add that extra creaminess is best had with butter naan roomali roti or a tandoori roti. MALAI SEEKH MASALA Ingredients 500 grams chicken mince 2-3 green chillies chopped 2 tbsps finely chopped garlic 1 tbsp finely chopped ginger 1 tsp red chilli flakes 1 tsp garam masala powder Crushed black peppercorns to taste 1 tsp roasted cumin powder ½ cup fried onion 2 white bread slices ½ lemon 2 tbsps + 2 tsps butter Salt to taste 2 tbsps oil Masala 2 tbsps oil 2 medium onions roughly chopped 2-3 green chillies 10-15 cashew nuts Gravy 2 tbsps oil 2 cloves 3-4 green cardamoms 1 inch cinnamon stick 5-6 black peppercorns 1½ tbsps ginger-garlic paste 1 tsp coriander powder ½ tsp cumin powder ¼ tsp garam masala powder Crushed black peppercorns to taste ¾ cup whisked yogurt Salt to taste ⅓ cup fresh cream ¼ tsp green cardamom powder Fresh coriander sprig for garnish Method 1. Take chicken mince in a large bowl add green chillies garlic ginger red chilli flakes garam masala powder crushed black peppercorns roasted cumin powder fried onion break in the bread slices and add into the bowl. Transfer this into a blender jar and blend to a fine paste. 2. Squeeze the juice of lemon add butter and salt and mix till well combined. 3. Dip your fingers in some water take a portion of the mixture and apply it on to a satay stick and spread evenly. Shape it into a seekh. 4. Heat oil and remaining butter in a non-stick grill pan place the seekhs on it an cook on high heat for 2-3 minutes. Flip the seekh and cook the other side on high heat for 2-3 minutes. Reduce the heat to medium and cook for 2-3 minutes or till done. 5. Remove the satay stick and diagonally cut the seekh in half. 6. To make the masala base heat oil in a non-stick shallow pan. Add onions and green chillies and mix well. Cook till the onions turn translucent. 7. Add cashew nuts mix and cook for 1-2 minutes. Switch the heat off and allow the mixture to cool slightly. 8. Transfer the mixture into a blender jar and blend to a paste. Add ½ cup water and blend to a fine paste. 9. To make the gravy heat oil in a non-stick pan. Add cloves green cardamoms cinnamon stick and black peppercorns and mix well. Cook till fragrant. 10. Add ginger-garlic paste mix and cook for 1-2 minutes. Add the blended paste and mix well. Cook for 2-3 minutes. 11. Add 1½ cups water mix and cook till the mixture comes to a boil. Add coriander powder cumin powder garam masala powder and crushed black peppercorns and mix well. Cook for 1-2 minutes. 12. Add yogurt mix and cook till oil separates. Add salt and mix till well combined. 13. Add the seekh in the gravy and gently mix well. Add fresh cream mix and cook for 2-3 minutes. 14. Add green cardamom powder and mix. Switch the heat off transfer into a serving bowl garnish with coriander sprigs and crushed black peppercorns. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #malaiseekhmasala #seekhmasala #seekhkebab sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes malai seekh masala malai seekh masala recipe how to make malai seekh masala malai seekh malai seekh kebab seekh kebab seekh kebab recipe seekh kebab masala seekh kebab curry seekh seekh kebab ki recipe seekh masala seekh masala curry seekh masala recipe सीख मसाला