Designed for professional chefs, check out this Cashew Nut Chicken Seekh Kabab recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chilli Garlic Sauce, Knorr Professional Barbecue Sauce, Rafhan Corn Oil, Knorr Professional Lime Seasoning and Knorr Professional Chicken Stock Powder.
Ingredients
Chilli BBQ Dip:
Marinade and Chicken Skewers:
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Cashew nuts 200.0 g
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Sesame seeds, white 50.0 g
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Garlic, paste 20.0 g
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Ginger, paste 40.0 g
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Fresh green chillis 100.0 g
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Garam masala, powder 10.0 g
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Yogurt 400.0 g
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Fresh coriander, chopped 50.0 g
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Kasuri methi 5.0 g
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Chicken thighs, deboned 2.0 kg
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Onion, cubes 250.0 g
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Capsicum, cubes 250.0 g
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Skewers, flat steel 10.0 pc
Garnish:
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Coleslaw salad 300.0 g
Preparation
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Chilli BBQ Dip:
- Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
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Marinade and Chicken Skewers:
- Soak cashew nuts and sesame seeds in water for 15 minutes.
- Place nuts in the blender or mini-food processor with garlic, ginger and chilli. Blend with some Rafhan Corn Oil into a smooth paste.
- Add into the blender spices, yoghurt, Knorr Professional Lime Seasoning, coriander, Knorr Professional Chicken Stock Powder and blend until smooth.
- Remove mix from the blender and add Kasoori Methi (fenugreek leaves). Finally add to the chicken.
- Marinate the chicken for 12 hours before skewering.
- Grill on high heat over charcoal for about 8 minutes turning constantly.
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Garnish:
- Serve the Seekh Kabab with coleslaw made with Hellmann’s Real Mayonnaise.
