📝 About This Recipe
Hailing from the Awadhi kitchens of Uttar Pradesh, the Kakori Kebab is the pinnacle of Indian culinary refinement, famous for its impossibly soft, 'melt-in-the-mouth' texture. Legend has it these were created for an aging Nawab who could no longer chew, resulting in a kebab so fine it requires a delicate touch and a sophisticated blend of over a dozen spices. Infused with the sweetness of rose petals and the richness of khoya, this dish is a true celebration of Nawabi heritage.
🥗 Ingredients
The Meat Base
- 500 grams Mutton Mince (triple-minced, must include 20% fat for authentic texture)
- 2 tablespoons Raw Papaya Paste (skin included, acts as a natural tenderizer)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
The Signature Spice Blend (Kakori Masala)
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 5-6 pieces Green Cardamom (seeds only)
- 1 piece Black Cardamom (seeds only)
- 4 pieces Cloves
- 1 blade Mace (Javitri)
- 1/4 teaspoon Nutmeg Powder
- 1 tablespoon Dried Rose Petals (culinary grade)
- 4-5 grains Kabab Chini (Allspice) (essential for authentic flavor)
Binding and Enrichment
- 2 tablespoons Roasted Gram Flour (Besan) (lightly toasted until fragrant)
- 1/4 cup Fried Onion Paste (Birista) (onions fried golden brown and ground to a smooth paste)
- 1 tablespoon Khoya (Mawa) (crumbled, adds richness)
- 1 tablespoon Heavy Cream
- 1 pinch Saffron Strands (soaked in 1 tsp warm milk)
Finishing
- 2-3 tablespoons Ghee (for basting)
- to taste Salt
- 1 piece Coal (for the Dhungar (smoking) process)
👨🍳 Instructions
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1
Begin by washing the mutton mince and patting it completely dry with paper towels. Any excess moisture will prevent the kebabs from holding their shape on the skewer.
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2
In a large bowl, mix the mince with raw papaya paste, ginger-garlic paste, and salt. Massage the meat for 5-8 minutes to break down the fibers. Let this marinate in the refrigerator for at least 4 hours, or ideally overnight.
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3
Dry roast the whole spices (shahi jeera, cardamoms, cloves, mace, kabab chini, and rose petals) on low heat until aromatic. Once cooled, grind them into a very fine powder.
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4
Take the marinated meat out and add the freshly ground spice powder, fried onion paste, roasted gram flour, crumbled khoya, cream, and saffron milk.
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5
Transfer this mixture to a food processor and pulse until it becomes an extremely smooth, fine paste. The texture should be similar to a thick pate.
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6
Perform the 'Dhungar' (smoking) technique: Place the meat in a bowl, put a small metal cup or onion skin in the center, place a glowing red hot piece of charcoal in it, drizzle a teaspoon of ghee over the coal, and immediately cover the bowl with a tight lid for 10 minutes.
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7
Remove the coal and give the meat a final mix. Chill the mixture for another 30 minutes to firm it up, which makes skewering easier.
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8
Grease your palms with ghee. Take a lemon-sized portion of the mixture and wrap it around a wide, flat metal skewer, shaping it into a long, thin cylinder (about 4-5 inches long).
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9
Preheat your grill or tandoor to medium-high heat. If using an oven, set it to broiler mode at 220°C (425°F).
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10
Place the skewers over the heat. Grill for 8-10 minutes, rotating gently and frequently to ensure even browning. Be very careful as the meat is extremely delicate.
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11
Generously baste the kebabs with ghee halfway through the cooking process to keep them moist and add a beautiful glaze.
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12
Once the kebabs are golden brown and cooked through, gently slide them off the skewers using a piece of flatbread or a soft cloth to avoid breaking them.
💡 Chef's Tips
Always use meat with a good fat-to-lean ratio (80/20); without fat, the kebabs will be dry and crumbly. The raw papaya paste must include the green skin, as that contains the enzyme papain which tenderizes the meat. If the mixture feels too soft to stay on the skewer, add an extra tablespoon of roasted gram flour or chill the mixture longer. Avoid over-grilling; since the meat is finely minced and tenderized, it cooks very quickly and can dry out in seconds. For the most authentic flavor, use a charcoal grill to get that deep, smoky char that complements the floral spices.
🍽️ Serving Suggestions
Serve hot with Warqi Paratha or Ulte Tawe ka Paratha (Awadhi saffron-infused flatbreads). Pair with a refreshing Mint-Coriander Chutney and thinly sliced laccha onions soaked in lemon juice. A side of fresh radish salad provides a crisp textural contrast to the soft kebabs. Accompany with a glass of chilled Jal Jeera or a light Rose Sherbet to balance the rich spices. Garnish with a sprinkle of Chaat Masala and a few fresh mint leaves for a final pop of flavor.