Kastoori Kebab is one of those dishes that fills your kitchen with the most amazing aromas. I first tried making these at home after tasting them at a friend’s dinner party, and I was hooked. The combination of saffron, fenugreek leaves, and green cardamom creates magic. This recipe might look fancy, but I’ll walk you through each step to help you create restaurant-style kebabs at home.
About the Recipe
This kebab recipe stands out because of its unique two-step coating process. The gram flour (besan) coating gives the kebabs their signature crunch, while the marinade keeps the chicken moist and flavorful. It’s a blend of Indian and Persian cooking styles, making it perfect for both family dinners and party appetizers.
Why You’ll Love This Recipe
You’ll love how the chicken turns out both crispy and juicy. The marinade does most of the work, so you don’t need complex cooking skills. The ingredients are easy to find in most grocery stores, and you can adjust the spice levels to your taste. Plus, these kebabs look stunning when served – they’re sure to get “wows” from your guests.
Kastoori Kebab
Cooking Tips
– Let the chicken marinate for at least 2 hours for best results
– Don’t skip the saffron – it’s key to the authentic taste
– Keep the oven temperature steady at 150°C/300°F
– Brush the kebabs with butter halfway through cooking
– Rest the kebabs for 5 minutes before serving
Serving and Storing Suggestions
Serves 6-8 people. Total prep time: 90 minutes (including marination). Serve hot with mint chutney and sliced onions. These kebabs stay good in the fridge for up to 2 days – reheat in the oven for 5-7 minutes to restore crispiness.
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Nutrient Benefits
These kebabs are high in protein from the chicken and gram flour. They’re also rich in iron and vitamins from the herbs and spices. The fenugreek leaves help with digestion, while saffron contains antioxidants. It’s a relatively low-carb option for those watching their diet.
Kastoori Kebab
Ingredients
- 12 Chicken Breast (cleaned, skinned, deboned, cut each into 2 pieces)
For the Marinade:
- 3 tbsp Ginger Paste
- 3 tbsp Garlic Paste
- 2 tbsp Dry Fenugreek Leaves
- 1 tsp White Pepper Powder
- Salt to taste
- 3 tbsp Lemon Juice
- 4 tbsp Butter
- 2 tsp Refined Oil
- 1 tbsp Flour (Gram)
- 1 ½ tbsp Breadcrumbs
- 3 tsp Ginger (chopped)
- 1 cup Green Coriander (chopped)
- 1/2 gms Saffron
- 3 Egg Yolks
- 1 tsp Green Cardamom Powder
- Lemon juice to taste
Instructions
- For the marinade, mix all the ingredients and rub into the chicken.
- Marinate for at least 1 hour.
- Heat the butter and oil in a pan, add gram flour and stir over medium heat until golden brown.
- Divide this into two portions.
- To one portion add breadcrumbs, ginger, green coriander, and marinated chicken.
- Mix well.
- Preheat oven to 150C/300F.
- To the second portion add black cumin seeds, saffron and egg yolks.
- Whisk the batter thoroughly.
- Skewer 6 chicken pieces together so that they overlap.
- Leave a gap of 4cm and then skewer the next lot.
- Coat each with the gram flour batter.
- Roast the chicken in the oven/tandoor for 8-10 minutes.
- Remove and sprinkle with green cardamom powder and lemon juice.
- Serve hot.
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Frequently Asked Questions
Can I make these kebabs without an oven?
Yes. You can cook them on a grill or stovetop griddle. Keep the heat medium-low and cook for 12-15 minutes, turning occasionally until golden brown and cooked through.
Can I prepare the marinade in advance?
The marinade can be made up to 24 hours ahead and stored in the fridge. This actually helps the flavors develop better.
Can I freeze these kebabs?
Yes, you can freeze the marinated chicken before cooking for up to 1 month. Thaw completely before coating and cooking. Already cooked kebabs don’t freeze well.
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