Chicken Khoya Kasoori Kebab

These boneless chicken kebabs are one of the mildest and juiciest kebabs that I make. The softness comes from Khoya, which also relatively makes the kebabs a little sweet and soft. They are rich without being creamy and the taste of kasoori methi with spices adds a slight bitterness enhancing the taste of these fabulous kebabs.

These are easy to make and make a great dish for people who prefer milder flavor. I don’t think it will be a favorite among kids since the flavors are strong, unless your kids love experimenting with different flavors. Otherwise, these go great as kebabs themselves, just served over as snack or an appetizer at a party or as a side dish.

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Chicken Khoya Kasoori Kebab

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

2 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 TBLSP Butter
• 3 TBLSP Mustard oil
• 2 TBLSP Ginger garlic paste
• 1 Lb Chicken Breast cut to small pieces
• 5 No. Green chilies chopped
• 1/2 cup Coriander leaves chopped
• 1/2 tsp Salt
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp white pepper powder
• 1/2 cup Khoya Milk powder
• 2 TBLSP Kasoori methi
• 1/2 cup Water

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 30 minutes Passive Time 2 minutes Servings people MetricUS Imperial Ingredients 3 TBLSP Butter 3 TBLSP Mustard oil 2 TBLSP Ginger garlic paste 1 Lb Chicken Breast cut to small pieces 5 No. Green chilies chopped 1/2 cup Coriander leaves chopped 1/2 tsp Salt 1/4 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp white pepper powder 1/2 cup Khoya Milk powder 2 TBLSP Kasoori methi 1/2 cup Water

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Instructions

1. Add Butter to the pan. Once the butter melts, add the oil. Oil does not let the butter burn.

   
2. Add the chicken pieces and ginger garlic paste. Cook for 2-3 mins.

   
3. Add green chilies and coriander leaves accompanied by Red chili powder, salt, Turmeric powder and white pepper powder. Add water and saute every 2 mins so the chicken gets cooked, evenly.

   
4. Once the water has dried, Add kasoori methi and saute it for around 5 mins on low flame till the kasoori methi blends in completely.

   
5. Add khoya and make sure you stir continuously and keep the flame very low. Cook for another 5-7 minutes.

   
6. Serve with onions on the side and sprinkle some chat masala. ENJOY!!!