Afghani Malai Chicken Seekh Gravy | #tastyfood #malaiseekh #trending #short #tastyfood #cooking

Here’s a rich and flavorful Afghani Malai Seekh Gravy recipe for you. It combines juicy seekh kebabs with a creamy, mildly spiced Afghani-style gravy: --- 🌿 Afghani Malai Seekh Gravy Recipe Ingredients: For Seekh Kebabs Chicken mince – 500g (or mutton mince) Ginger-garlic paste – 1 tbsp Green chilies – 2 (finely chopped) Fresh coriander – 2 tbsp (finely chopped) Fresh cream – 2 tbsp Bread crumbs – 2 tbsp (for binding) Garam masala – ½ tsp Salt – to taste Butter/oil – for grilling or shallow frying For Gravy Onion – 2 medium (sliced) Ginger-garlic paste – 1 tbsp Green chili – 2 Cashew nuts – 10–12 (soaked) Almonds - 6-8 (soaked) Fresh cream – ½ cup Curd – ½ cup (well whisked) Butter – 2 tbsp Oil – 1 tbsp Black pepper powder – ½ tsp Cardamom powder – ¼ tsp Chilly flaked - 1tsp Chicken powder - 1tsp Salt – to taste Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed) --- Method: Step 1: Make Seekh Kebabs 1. Mix all kebab ingredients and keep the mixture in the fridge for 30 mins. 2. Shape into seekh kebabs on skewers (or simple cylindrical shapes). 3. Grill in oven / on tawa with butter until golden and cooked. Set aside. Step 2: Prepare Gravy 1. Heat 1 tbsp oil + 1 tbsp butter. Add whole spices as mentioned 2. Add ginger-garlic paste and green chilies, fry lightly. 3. Blend with soaked cashews into a smooth paste. 4. In the same pan, add 1 tbsp butter, then the paste. Cook for 2–3 mins. 5. Cook on low flame till oil separates. 6. Add fresh cream, salt, black pepper, chilly flakes, cardamom powder, and kasuri methi. Stir well. 7. Finish with fresh cream, mix until silky smooth. Step 3: Combine Gently place cooked seekh kebabs in the hot gravy, simmer for 5 minutes. Garnish with cream swirls, butter, and fresh coriander. --- 🍽️ Serving Suggestion Best served with butter naan, tandoori roti, or steamed jeera rice. ---