Makhani Seekh Kabab Masala brings together two things that are already good on their own: seekh kebabs and a makhani-style gravy. The kebabs are made with minced lamb seasoned with garam masala, red chilli and green chillies, shaped on skewers and roasted in the oven. They are then removed from the skewers and cooked gently in a tomato-based gravy rounded off with butter and cream.
The kebabs hold their shape while still absorbing the flavour of the gravy around them. No tandoor or specialist equipment is needed.
About the Recipe
The recipe works in two clear stages. The kebab mixture uses a whisked egg to help the lamb hold together on the skewer during roasting. A two-stage oven method, seven to eight minutes first and then a further three to four minutes after basting with oil, gives the kebabs colour without drying them out.
The gravy builds on a base of browned onion, ginger garlic paste and spice powders before tomato puree, lime juice, butter and cream are added in sequence. Take the pan off the heat before the cream goes in to keep the gravy smooth.
Why You Will Love This Recipe
The kebabs come out of the oven with a slightly firm exterior. When stirred gently through the makhani gravy, the outside softens just enough to absorb the sauce while the inside stays compact and meaty.
The gravy is not heavy. The lime juice cuts through the butter and cream so the sauce tastes bright rather than flat. If you enjoy dishes like Punjabi Chicken Masala or Khada Masala Gosht, this recipe sits comfortably in the same category.
Cooking Tips
The most common mistake is over-mixing the lamb, which makes the kebabs dense and hard to shape. Mix just until the ingredients come together. When fixing the mixture onto skewers, press firmly and keep the kebabs to roughly two inches so they cook evenly.
Do not skip the basting step. It helps the surface colour properly in the second round of roasting. When adding cream at the end, take the pan off the heat first. Cream added over high heat causes the gravy to turn grainy.
Top Tips
- Chill the shaped kebabs on skewers for fifteen minutes before roasting. This helps them stay on the skewer and hold their shape in the oven.
- Use a fine mince for the lamb. A coarser mince tends to fall off the skewer during roasting.
- Brown the onion properly before adding the ginger garlic paste. Undercooked onion gives the gravy a raw, slightly bitter taste.
- Add the kebabs to the gravy gently and stir with a light hand. Vigorous stirring breaks them apart.
- Taste the gravy before adding salt. The kebab mixture already contains salt, and the tomato puree can add more depending on the brand.
- Serve immediately after adding the cream and butter. The gravy thickens as it sits and does not reheat as well as it tastes fresh.
Serving and Storing Suggestions
Serve Makhani Seekh Kabab Masala hot, garnished with fresh coriander leaves. It goes well with naan, roti or plain steamed rice. Sliced onion and a squeeze of lime on the side work nicely.
Leftovers can be stored in a covered container in the refrigerator for up to two days. Reheat gently on a low flame with a splash of water to loosen the gravy. Avoid boiling during reheating as the cream can separate.
Similar Recipes
- Suran Chana Dal Seekh Kebab
- Vegetarian Seekh Kebab
- Aattirachi Curry (Kerala Mutton Masala)
- Hara Masala Gosht
- Khada Masala Gosht
Nutrient Benefits
Minced lamb is a good source of protein and provides iron and zinc. Tomato puree contributes vitamin C. Double cream and butter add fat, so portion size is worth keeping in mind. Overall this is a filling, protein-forward dish.
Makhani Seekh Kabab Masala
Ingredients
- For the Kebab:
- 500 gms Minced Lamb
- 1 , whisked Egg
- 1 , finely chopped Onion
- 2 , finely chopped Green Chillies
- 1 1/2 tsp Red Chilli Powder
- 1 tsp, chopped Ginger
- 1 1/2 tsp Garam Masala Powder
- 1 tsp Salt
- Refined Oil
- For Gravy:
- 2 tblsp Oil
- 1 , chopped Onion
- 2 tblsp Ginger Garlic Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt - as per taste
- 2 , sliced Green Chillies
- 1 1/2 cups Tomato Puree
- 1 tblsp Lime Juice
- 2 tblsp Butter
- 1/2 cup Double Cream
Instructions
- Combine all the kebab ingredients, except oil, in a bowl.
- Shape the mixture into balls.
- Fix the balls on to skewers, shaping them into 2 inch long kebabs along the length of the skewers.
- Roast kebabs in a preheated oven at 180C for 7 to 8 minutes.
- Remove and baste with oil.
- Keep it in the oven again for 3 to 4 minutes.
- Remove the kebabs off skewers and keep aside.
- To make the gravy, heat oil in a kadai.
- Add onion and saute over moderate heat till golden brown.
- Add ginger garlic paste and the masala powders and salt.
- Stir-fry for a few minutes and carefully add the kebabs.
- Stir gently for 3 to 4 minutes.
- Add the green chillies, tomato puree and lime juice.
- Stir again for a few minutes.
- Add butter and pour in cream.
- Remove from heat.
- Give it a quick stir and garnish with coriander leaves.
- Serve hot
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Frequently Asked Questions
Can I use minced chicken or beef instead of lamb?
Yes. Minced chicken works well and produces a lighter result. Minced beef can be used too, though it has a firmer texture after roasting. Keep the seasoning the same. If using chicken mince, check the kebabs after the first seven minutes as chicken can dry out faster than lamb in the oven.
My kebabs keep falling off the skewers. What am I doing wrong?
This usually happens when the mince is too coarse or the mixture is too wet. Make sure the onion is finely chopped and not releasing excess moisture. Chilling the shaped kebabs on the skewers for fifteen minutes before putting them in the oven helps them firm up. Pressing the mixture firmly and evenly around the skewer also makes a difference.
Can I make the kebabs ahead of time and add them to the gravy later?
Yes. The kebabs can be roasted, removed from the skewers and kept covered in the refrigerator for up to a day. When you are ready to serve, make the gravy fresh and add the kebabs at the point the recipe instructs. Stir gently and give them three to four minutes in the gravy to warm through before adding the cream and butter.
The gravy looks split or oily after I added the cream. How do I fix it?
This happens when the cream is added while the pan is still on high heat. Remove the pan from the heat completely before pouring in the cream and butter, then stir quickly and serve straight away. If the gravy has already split, try stirring in a small spoonful of cold cream off the heat. It will not always recover fully, so prevention is the better approach.
What can I use instead of double cream?
Fresh cream or cooking cream can be used in place of double cream. The gravy will be slightly thinner and less rich but still works well. Avoid using milk as a substitute as it is too thin and will water down the gravy. If you want a dairy-free version, thick coconut cream can be used, though it will change the flavour noticeably.
