Seekh Kebab Masala Recipe

    Give your regular Seekh Kebab recipe a healthy, delicious and spicy twist. A quick and easy recipe to prepare, this dish is like a party for the taste buds of Seekh Kebab lovers. Its versatile nature allows it to be served as a snack, starter or even a main dish. We bet it would get your party started with a bang!


    Delhi, India
    1 person made this


    • 10 chicken seek kebabs
    • 3 medium tomatoes (pureed)
    • 2 tbsp Dabur Hommade Tomato Puree
    • 2 bay leaves
    • 4-5 green cardamoms
    • 3-4 cloves
    • 1 tsp cumin seeds
    • 1 tbsp Dabur Hommade Ginger Paste
    • 1 tbsp Dabur Hommade Garlic Paste
    • 2 medium onions (finely chopped)
    • ¼ tbsp turmeric powder
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • ½ tsp roasted cumin powder
    • 1 tsp garam masala
    • 2 tbsp meat masala
    • 1 cup water
    • 8-9 mint leaves
    • ½ tsp freshly squeezed lemon juice
    • 2 tbsp oil (vegetable)
    • Salt to taste
    • For garnish
    • Fresh coriander/mint leaves
    • 1 tsp fresh cream
    • 1 lemon wedge
    • Juliennes of ginger
    • 1 medium sized onion (thinly sliced)


    1. In a pan, heat oil
    2. Once the oil is hot, add cumin seeds, bay leaves, cardamom and cloves and sauté
    3. Once the spices have turned slightly pink in colour, add ginger and garlic paste and wait for them to get cooked thoroughly
    4. Now add finely chopped onions to the pan and fry them till they have turned light pink or brown in colour
    5. Once the onions are done, add tomato puree and 2 tsp of Dabur Hommade Tomato puree and cook for another 5 minutes
    6. Once the mix starts to leave the sides of the pan, it’s a sign that the gravy is ready
    7. Now add all the dry spices like red chili powder, turmeric, garam masala, meat masala, coriander powder, roasted cumin powder and salt and cook for another 4-5 minutes
    8. Now cut kebab into halves and add it to the gravy mix
    9. Also add a cup of water to thin the gravy
    10. Let the kebabs cook in the gravy for 5-6 minutes so that the spices and flavor completely seeps into the kebabs
    11. Add mint leaves and lemon juice and stir well
    12. Let the gravy cook for 2-3 minutes more before turning the heat off
    13. Transfer the masala kebab gravy to a dish
    14. Garnish with coriander leaves, a teaspoon of fresh cream and juliennes of ginger
    15. Serve hot with onion slices and lemon wedge on the sides


    --> The dish can be prepared minus the gravy and served as a starter or a finger food at parties --> Do not add tomato puree and water to the dish and keep the rest of the preparation as it is

    See it on my blog

    Seekh Kebab Masala Recipe

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