Ingredients
- K&N's Seekh Kabab - 15-20 kababs
- Eggs - 2
- White flour - ½ cup
- White pepper powder - ½ tsp
- Salt - ½ tsp
- Water - 1 tbsp
- Almonds - 2 cups; boiled and finely sliced
Method
In a bowl, add eggs, flour, white pepper, salt, water and stir to form a batter.
Add frozen K&N's Seekh Kababs to the batter and mix to coat each.
Set sliced almonds on a plate and roll each Seekh Kabab to coat them.
Deep fry the coated Seekh Kababs on medium flame for 4-5 minutes.
Pour Badami Masala sauce on the kababs and serve.
Badami Masala Sauce
Yield: 200-300 grams | Cooking: 12 min
Ingredients
- Cooking oil - ¼ cup
- Onion - 2 cups; finely chopped
- Garlic - 1 tbsp; chopped
- Ginger - 1 tbsp; chopped
- Turmeric powder - ½ tsp
- Red chilli powder - 1 tsp
- Tomato paste - 1 tbsp
- Chicken stock - 1 cup; 1 cube K&N's Stok dissolved in 1 cup water
- Salt - ½ tsp
- Cardamom powder - ½ tsp
- Cream - 1 cup; fresh
Method
In a wok, heat oil and add onions, garlic, ginger and sauté till soft.
Add turmeric powder, red chilli powder and tomato paste, stirring as each ingredient is added.
Add chicken stock and stir to mix.
Add salt and mix continuously to combine flavours, and bring to a boil.
Mix in cardamom powder and cream.
Cook till the sauce becomes slightly thicker.