Kebab Tikka Masala (Courtesy Monish Gujral of Moti Mahal)

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Kebab Tikka Masala


By Monish Gujral Published: May 22, 2013

  • Yield: 1 bowl (4 - 5 Servings)



  1. Method to cook the kebabs

  2. Combine all ingredients except last two in a bowl.
  3. Divide the mixture equally in 16 balls . Skewer each ball and with wet hands make 2"long kebabs along with the skewer.
  4. Put the skewers in the tandoor or preheated conventional oven pre set at 350 deg cfor 7-8 minutes.
  5. Take them out brush them with oil turn around and cook again.
  6. Take out from skewers and keep aside.
  7. These also can be served as a snack -arranged on a platter garnished with chopped coriander and lemon wedges.
  8. For the Masala

  9. Heat the oil in the wok.
  10. Add onions and sauté till golden brown.
  11. Stir in ginger garlic paste.
  12. Add spices and salt.
  13. Now add the seekh kebabs and stir for 3-4 minutes.
  14. Add green chillies , tomato puree and lemon juice and stir for few minutes.
  15. Now add butter . As the butter melts add cream and remove from fire Serve hot garnished with chopped coriander.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: An Homage to Chicken Tikka Masala – Fedrest | Monish Gujral's Blog

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