Chicken Kabab Handi


  • Oil: 2 tbs
  • Seekh kabab: 6
  • Oil: almost ½ cup
  • Piyaz (Onion): 1 medium [chopped]
  • Tamater (Tomatoes): 2 small
  • Sabz mirchen (Green chillies): 2-3
  • Pissi laal mirchen (Red chilli powder): 1 tsp
  • Namak (Salt): 1 tsp
  • Haldi (Turmeric powder): ¼ tsp
  • Dhaniya (Coriander) powder: ½ tsp
  • Lehsan (Garlic) paste: 1 tsp
  • Pani (Water): 1 glass
  • Shimla mirch (Capsicum): 1 medium
  • Cream: ½ cup
  • Garm masala (Whole spices) powder: ½ tsp
  • Sabz dhaniya (Green coriander): 2-3 tbs


Step 1: Shallow fry kabab at low flame for 2-3 minutes. Cut kabab into bite size pieces.

Step 2: Blend Tamater (Tomatoes), Sabz mirchen (Green chillies) to make a smooth paste.

Step 3: Fry Piyaz (Onion) in hot oil till they become light golden. Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Lehsan (Garlic) paste, mix and cook till oil separates.

Step 4: Add Pani (Water), mix, cover, and cook at medium flame for 2-3 minutes.

Step 5: Add Fried Kabab, mix, cover and cook at medium-low flame for 3-4 minutes.

Step 6: Add Cream, Shimla mirch (Capsicum), mix and cook for 40-50 seconds.

Step 7: Add Garm masala (Whole spices) powder, Sabz dhaniya (Green coriander), and mix well.

Sprinkle Qasoori methi before serving.

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