As the name suggests, this recipe traces its inspiration to the grand culinary traditions of the Mughal era — a time when food was not merely sustenance, but an art form. It is often believed that dishes like these may have been favorites in the royal courts of Emperor Akbar, where elaborate kitchens produced some of the most refined cuisines the Indian subcontinent had ever seen.
Exploring the history behind such recipes is just as fascinating to me as cooking them. Many of the whole spices we now consider inseparable from Indian cuisine — cinnamon, bay leaves, cardamom, cloves — became widely popular during the Mughal period. These were blended with indigenous ingredients already present in India, such as turmeric, chilies, and coriander, giving birth to deeply layered flavors that still define much of North Indian cooking today. The result was not just new dishes, but entirely new culinary traditions — kebabs, kormas, rich gravies, and the many forms of biryani we enjoy today.
What makes this period especially remarkable is the cultural exchange it fostered. The Mughal courts brought together Persian, Central Asian, and Indian influences, creating food that was luxurious yet rooted in local tastes. Many of the dishes we now call “classic” were, in essence, early forms of fusion cuisine — long before the term existed. Acceptance, adaptation, and creativity combined to produce flavors that have endured for centuries.
Kebabs themselves are often considered a gift from the Middle East to the wider world. Over time, they evolved in countless regional styles across India, each with its own spice balance, cooking method, and personality. Whether grilled over open flames, cooked on skewers, or pan-seared, kebabs remain one of the most beloved expressions of this culinary heritage.
The Mughal era also left a profound mark beyond food — in architecture, art, language, and cultural traditions. For me, it represents a time when diverse influences came together to create something enduring and beautiful. In India, food has always been a powerful bridge between cultures, religions, and communities. Festivals are shared, kitchens are opened to neighbors, and meals become celebrations of togetherness. It’s a reminder that cuisine is not just about ingredients, but about people, memories, and shared experiences.
Historical accounts suggest that Emperor Akbar had an exceptional appreciation for fine food, and the royal kitchens prepared an extraordinary range of vegetarian and non-vegetarian dishes tailored to his tastes. Queen Jodha is also said to have taken a keen interest in culinary matters, ensuring that meals reflected both royal grandeur and personal preference. While exact recipes from that era are rarely documented in detail, they offer enough clues to inspire modern recreations.
This kebab recipe is my interpretation of what such royal flavors might have been like — rich with aromatic spices, balanced yet indulgent, and deeply satisfying. While it may not be identical to the original dish served centuries ago, it aims to capture the spirit of Mughal cuisine: elegant, bold, and unforgettable.
Each recipe I share may use familiar ingredients, yet the proportions, techniques, and combinations make every dish unique. The only true way to understand it is to cook it, taste it, and experience the flavors for yourself.
I hope you enjoy these kebabs as much as I did — a small, delicious journey back in time. 🍢✨
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Passive Time | 2 hours |
| Servings |
people
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- 2 cups Buttermilk
- 4 No. Leg Pieces Make slits both sides
- Salt
- 1 tsp Red chili powder
- 1 tsp Tandoori Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin powder
- 1.5 Tbsp Ginger garlic paste
- 1 tbsp olive oil
- 2 tbsp Lemon juice
- 2 tsp Ghee
- 2 tbsp Besan
- 2 tbsp Greek Yoghurt
- 2 tsp Green chutney Any of your choice.
- 1/2 tsp Chaat masala optional
Ingredients
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Rate this recipe!
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- The spices blend really well with the Chicken
- These kebabs aren't very time consuming and easily impresses everyone.
- Soak the Chicken pieces in Buttermilk and refrigerate it for 30 minutes to an hour.
- Take the pieces out discarding the extra Buttermilk. Add salt, Red chili powder, Turmeric Powder, Cumin powder and Tandoori Powder to the Chicken.
- Also add lemon juice, Olive oil and Ginger garlic paste.
- Mix everything well and rub it in the Chicken pieces and let them marinate for and hour.
- Heat ghee in pan and add Besan to it.
- Roast it well mixing Besan with the ghee well.
- Add the Roasted Besan and Yogurt to the Chicken pieces.
- Add some Green chutney paste and rub everything in nicely.
- Leave it covered for 30 minutes to an hour. Pre heat the oven to 400F.
- Place the marinated chicken pieces in the oven for 30-40 minutes. Turn them around once in between.
- Sprinkle some chaat masala. Serve with Onions and your choice of salad.
