Tag Archives: nonveg

How to make Chicken Seekh Kebabs

Lets make some Chicken Seekh Kebabs at home. I love this recipe as it provides me with the proteins I am looking for and with a low-moderate amount of carbs.

Unlike the traditional recipe which is used making a Tandoor, I will pan frying the kebabs slightly and then putting them into the oven to keep them juicy and soft. I recall the school days when my mother used to make these for either a bake sale or because I was about to spend some time with my friends away – 30 reddish kebabs in a Tupperware, those memories.. which apparently some of my friends still recall!

Ingredients List –

  • 1KG x Chicken Keema (mince)
  • 2 x Slices of White Bread
  • 1 x Egg
  • 1Tbsp x Ginger & Garlic Paste
  • 1Tbsp x Jeera Powder
  • 1Tbsp x Coriander Powder (Dhaniya)
  • 1Tbsp x Garam Masala Powder
  • A few coriander leaves
  • 1Tbsp x Chaat Masala (Can substitute with Aamchur Powder)
  • 1Tbsp x Tandoori Masala (optional)
  • 1x Small onion – finely chopped
  • Salt according to taste
  • 1Tbsp x Oil – Keeping Kebabs Moist in Oven.

You have to soak the 2 slices of bread in water and squeeze the water out, mix this with all the rest of the ingredients into the chicken mince – make sure everything is mixed well.

Wet your hands, grab small balls of mince and shape them into kebabs –

Chicken Kebab Mix before digging my hands into it.
Chicken Kebab Mix before digging my hands into it.

There are two methods of cooking these –

  1. With 1Tbsp of Oil, pan fry them in a pan until brownish on the outside.
  2. Do the above until they are 1/2 cooked and 1/2 bake them in the oven.
  3. Bake them directly in the oven.

These might not look appealing to some but rest assured they will win the belly of any meat eater – my friend in Spain initially were reluctant to see food shapped like “faeces” specially with those colors.. I mean, Indian food does not have great presentation – after the one bite, they have not forgotten the kebabs.

Oven Baked Juicy Chicken Kebabs
Oven Baked Juicy Chicken Kebabs



Eating in Lucknow

Eating in Lucknow you will be satisfied with everything. From traditional vegetarian dishses to all kinds of succulent meat, be it for breakfast or dinner, you will be satisfied.

Most of the time we ate breakfast at home – some parathas or cheese omelettes etc – dinner was also served at home with rice/biryani and a main dish with the usual sides – salad and yoghurt – (amazing cookery where I was staying)

Lucknow is famous for its kebabs – they are sold everywhere else, but their spice mixture is composed of different quantities – You will therefore find really soft and succulents kebabs very rich in taste.

Some kebabs would be –

  • Galaouti Kebab
  • Shami Kebab
  • Sheekh Kebab
  • Kakori Kebab

There is also a bread named Sheermal, a thick dryish paratha which is supposed to be eating with ghee or butter infused to it – usually comes in an orangish colouring. – I ate it before I could document it :/

Aloo Tikki Chaat - Comes covered with yoghurt too. - Its much better with it.
Aloo Tikki Chaat – Comes covered with yoghurt too. – Its much better with it.
Butter Chicken Masala
Butter Chicken Masala
Dahi Batashe - Batashe are the Golgappa in Lucknow
Dahi Batashe – Batashe are the Golgappa in Lucknow
Galouti Kebab
Galouti Kebab
Garlic Chowmein - Europe n salsa
Garlic Chowmein – Europe n salsa
Malai Kulfi - Not frozen, just constantly churned
Malai Kulfi – Not frozen, just constantly churned
Matter (chole) Chaat
Matter (chole) Chaat
Safed Mutton - Mutton in white cream sauce
Safed Mutton – Mutton in white cream sauce
Sheekh Kebab, Galouti Kebab, Shaami Kebab
Sheekh Kebab, Galouti Kebab, Shaami Kebab


How to make Butter Chicken

Butter chicken is mine and pretty much many other indians favorite chicken dish. The dish has primarily an orangish color to it, some food color is used anyways to enhance its presentation. – otherwise the onion and tomatoes mixture below results into a brown color.

Ingredients for 1 KG Butter chicken dish.

Chicken to be marinated overnight :

  • 1 kg Chicken breast – (leave them as is, i sliced them a bit thinner so they cook entirely for sure.)
  • 250 gr Yogurt
  • Finely chopped mix of 6x Garlic Cloves (because indian garlic are smallish) + 1/2 Thumb size ginger
  • 1/2 teaspoon haldi (turmeric), dhaniya (coriander), garam masala, red food coloring powder
  1. Mix the garlic and ginger into each other as much as you can. Use a blender if so to make into a paste.
  2. Mix all ingredients into the yogurt, mix well and add the chicken to it.
  3. Cover and leave refrigerated overnight.
a few garam masala ingredients
a few garam masala ingredients

What you want to cook the chicken and get a barbecue texture – the one which real indian tandoors give to the tandoori chicken. You will do this now while you prepared the gravy mixture below.

I polished the black oven tray with oil so the chicken would not stick, poured the whole marinated mix onto the tray and baked.

chicken marination baking
chicken marination baking

I used my oven, if you don’t have one, you can just cook the chicken on a fry pan – try to dry out the water.

 The gravy mixture : 

  • 4 x red chopped onions (small ones)
  • 3 x small white onions
  • 1 teaspoon Jeera seeds (cumin seeds)
  • 1 nut mace (in the pic above, the orange thing. – its the protective cover over the nutmeg)
  • 1 thumb size cinnamon (like in the pic above – 1 of those)
  • 4 x elaichi (cardamon)
  • 5 x clove seeds
  • 1/2 star anise (dark brown looking dried flower in pic)
  • 9 x garlic cloves
  • 1/2 thumb sized ginger
  • 4 x Kaju (cashew nut)
  • 2 x kashmiri dried chilli ( the wrinkled red ones which do arent spicy)
  • 4 x chopped tomatoes
  • 1/2 teaspoon garam masala, haldi (turmeric), jeera (cumin) powder.
  • 1 teaspoon dhaniya (coriander) powder.
  • 50gr butter
  • 1 teaspoon red chilli powder (optional)
  • salt according to taste (i added 1/2 teaspoon)
  • indian chicken spice mix (optional)
  1. I used a cooker but you can use a saucer too. – Add the following into it and mix until light brown – red & white onions, jeera seeds, nut mace, cinnamon, cardamon, cloves, star anise.
  2. Once the mix is light brown, add the garlic cloves, the ginger (slice it), cashew nuts.
  3. Add the kashmiri chillis, tomatoes and mix well until tomatoes are saucy.
  4. Add the garam masala, haldi (turmeric), dhaniya (coriander), jeera (cumin) and mix well.
the mixture before saucing
the mixture before saucing

This is the final stage –

  1. In a blender, make the mixture above into a sauce.
  2. In a pan, add the butter, the red chilli powder, mix until butter is dissolved and add the sauce we just made.
  3. add salt according to taste.
  4. mix the chicken and 1 cup of water into the pan. – DONE
  5. Optional – i tasted the dish and wanted a stronger flavor, so i added a bit of indian chicken spice mix. I also sprinkled some methi (fenugreek leaves), the combination with the sauce gives out an amazing arome.
Butter chicken - tasty!
Butter chicken – tasty!


Sunny Da Dhaba

Sunny Da Dhaba - Lonavla
Sunny Da Dhaba - Lonavla
Sunny Da Dhaba - Lonavla
Sunny Da Dhaba - Lonavla
Sunny Da Dhaba - Lonavla

Sunny Da Dhaba
It’s Sunday and the family can indulge in some non-vegetarian food! So we headed down to Sunny Da Dhaba. Located in the Mumbai – Pune expressway (Pune direction) it’s massive and can be spotted just like the other dhabas in the area. What makes this place special for meat lovers, is it’s meat platter which I can safely say would fill up 2 foreignors or 5 indian guys. The variety is the same, chicken tikka, kebabs, reshmi Tikka, a drum stick etc but the taste is respectable.
I also tried the vegetarian and meat Biryani, which were tasty aswell.
One thing to note is the Hookah, here you can come and enjoy them freely. Sunny da dhaba has bed seating where you can lay down and smoke away an evening while munching on good food.
Definitely a recommended place to eat if you visit Lonavla.