📝 About This Recipe
Kasturi Kabab is a regal jewel of Mughlai cuisine, celebrated for its distinctive aroma of 'Kasturi Methi' (dried fenugreek leaves) and its striking golden egg-lace coating. Unlike standard tikkas, these succulent chicken morsels are double-marinated in a rich blend of cashews, cream, and saffron, then finished with a delicate egg wash that creates a velvety texture. It is a sophisticated, fragrant masterpiece that brings the authentic warmth of the clay oven directly to your dining table.
🥗 Ingredients
The Chicken
- 500 grams Chicken Thigh Boneless (cut into 1.5-inch uniform cubes)
First Marination
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt
Second Marination (The Base)
- 1/2 cup Hung Curd (Greek Yogurt) (thick and moisture-free)
- 2 tablespoons Cashew Paste (soaked cashews ground with a splash of milk)
- 2 tablespoons Fresh Cream (heavy cream)
- 2 tablespoons Kasturi Methi (Dried Fenugreek) (toasted and crushed into a fine powder)
- 1 teaspoon Green Chili Paste (adjust to heat preference)
- 1/2 teaspoon White Pepper Powder (keeps the color light)
- 1/2 teaspoon Garam Masala (shahi or green cardamom focused)
- 1 pinch Saffron Strands (dissolved in 1 tsp warm milk)
The Golden Glaze
- 2 Egg Yolks (whisked until smooth)
- 1 teaspoon Gram Flour (Besan) (lightly roasted)
- 1/4 teaspoon Turmeric Powder (for an enhanced golden hue)
- 2 tablespoons Ghee or Butter (melted for basting)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels to ensure the marinade sticks perfectly.
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2
In a glass bowl, mix the chicken with ginger-garlic paste, lemon juice, and salt. Set aside for 20 minutes; this tenderizes the fibers.
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3
While the chicken rests, lightly toast the Kasturi Methi in a dry pan for 30 seconds until fragrant, then crush it between your palms.
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4
Prepare the second marinade by whisking the hung curd, cashew paste, cream, green chili paste, white pepper, garam masala, saffron milk, and the crushed Kasturi Methi.
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5
Squeeze out any excess moisture from the first-marinated chicken and add it to the yogurt-cashew mixture. Mix thoroughly and refrigerate for at least 2 hours (ideally 4).
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6
Preheat your oven to 220°C (425°F) or prepare a charcoal grill for medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
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7
Thread the marinated chicken onto skewers, leaving a small gap between pieces to ensure even cooking.
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8
Place skewers in the oven or on the grill. Cook for 10-12 minutes until the chicken is 80% cooked and slightly charred at the edges.
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9
In a small bowl, whisk the egg yolks with roasted besan and turmeric to create the 'Kasturi' coating.
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10
Remove the skewers briefly, brush them generously with the egg mixture, and then baste with melted ghee or butter.
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11
Return the skewers to the heat for another 3-5 minutes until the egg coating sets into a beautiful, golden, slightly frothy layer.
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12
Let the kababs rest for 2 minutes before sliding them off the skewers to keep the juices locked inside.
💡 Chef's Tips
Always use hung curd; if your yogurt is watery, the marinade will slide off the chicken. Toasting the Kasturi Methi is non-negotiable as it releases the essential oils that define this dish. If you don't have an oven/grill, you can use a heavy-bottomed non-stick pan, but ensure you char the edges for that smoky finish. Do not overcook the chicken; thigh meat is forgiving, but the egg coating can become dry if left too long. For an authentic smoky flavor indoors, use the 'dhungar' method: place a red-hot charcoal in a small bowl amidst the cooked kababs, pour a drop of ghee on it, and cover for 2 minutes.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney and thinly sliced red onion rings. Pair with buttery Garlic Naan or Roomali Roti to soak up the rich flavors. Accompany with a fresh 'Kachumber' salad (cucumber, tomato, and onion) tossed in lime and chaat masala. A crisp, cold lager or a sparkling salt-and-lime soda balances the richness of the cashew marinade perfectly. Garnish with a final sprinkle of chaat masala and fresh coriander leaves just before serving.