Kakori Kabab – Recipe from Awadh

Some Great Philosopher  Once quoted me ” If you understand the Food , You would Understand the Politics of Land ” …

The dish  in question is from Place where biggest of Conspiracy of Indian Independence had  seen … Kakori is known for its  Famous  Conspiracy of  Revolutionary Chandra shekhar Azad and Revolutionary Ashfaqulla Khan , bravest of men India  saw … 

Let now come to Dish …  Dish also has a interesting story of origin …

The origin of the Kakori Kebab 

Nawabs of Awadh were great patrons of Mango banquets which were held in Mango orchards of Awadh during the Mango season.
The story goes that some time in late 1800s, at a mango party thrown by a local aristocrat Nawab Syed Mohammad Haider Kazmi, a british official made a snide remark about the coarse texture of the seekh kebabs. Incensed by this insult, Nawab sahib summoned his summoned his rakabdars, hakims and attars the very next day and asked them to evolve a more refined variety of the Seekh Kabab. Ten days of extensive research and experimentation resulted in the now famous `Kakori Kababs’, the softest and finest version of seekh kebabs.
The mince for the kabab was to be obtained from the `Raan ki Machhli’ (tendon of the leg of mutton) and rawaz or animal fat was replaced by khoya, black pepper by white pepper and a brand new mix of powdered spices to the perfect blend. Nawab sahib, then invited the same British official for a banquet and presented this new version of the kebab was met with a great applause. Since then, the popularity of these kebabs has grown far and wide. Thanks to the popularity of Awadhi cuisine, these kebabs, once an exclusive preserve of royalty is available in restaurants all over the world
The Kakori Kebab Recipe
Fortunately, we do not need legions of chefs and khansamas to savour these delicious and soft kebabs. If you feel grand and want to impress your guest with a royal treat or just want to pamper yourself, this is the recipe for the kakori kebabs:


  • Minced meat (keema) – 1 kg (Without fat)
  • Raw papaya – 100 gm
  • Salt to taste

Masala A: –

  • Yellow chili – 5 no
  • White pepper – 5 gm
  • Cloves – 8 nos
  • Mace – 2 blades
  • Nutmeg – 1/8 th tsp.

Masala B: –

  • Black cardamom – 4 nos.
  • Green cardamom – 6 nos
  • Coriander seeds – 10 gms

Masala C (paste form): –

  • Copra – 50 gm
  • Poppy seed (Khuskhus) – 10 gm
  • Shahi Jeera – 5 gm
  • Khoya – 200 gms.
  • Onion (to be fried brown – 100 gm and crushed)
  • Grind into fine paste :-
  • Garlic – 1 pod.
  • Ginger – 10 gm
  • Roasted gram flour – 200 gm
  • Pure Ghee – 100 gm/ml


Mince the meat till very smooth (mince without washing as it helps in binding). Add papaya paste, salt and powdered masalas (A+B). Place the mixture in a deep pan keep a live coal in a katori or cup in the center. Put 2 tablespoons of ghee on coal and cover quickly for ‘dhungaar'(smiking). Keep covered for half an hour. Mix crushed onions, paste C and ginger garlic paste. Add to smoked mince. Keep for half an hour. Add roasted gram flour and blend well. Heat skewers slightly and grease. Take a portion of mince mixture and spread on skewers with slightly wet hand into oblong roll around the skewers. Roast on kabab griller on live coal for few minutes till they turn to a golden pink brown. Take out carefully from the rods with the help of cloth. Arrange on serving dish and serve garnished with onion rings, slit green chillies and fresh coriander chutney.

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