I have used readymade chicken seekh kababs
Take a pan and add 2 Tbsp of oil
When it’s hot add the kababs and let them slightly fry to be little firm before going to the gravy
Take them out on an absorbent paper and keep aside and cut them in big pieces when they are good enough to touch.
Now for masala
In a non stick pan, heat some oil and add bay leaves, cumin seeds, cloves, green cardamom, black pepper corns. Let it splutter.
Add finely chopped onions and fry until golden in colour.
Take the tomatoes into a blender and blend to make a smooth fine paste.
Now add salt, red chilli powder and coriander powder and roast on low flame until oil separates.
Add 1/2 cup water and roast again on low flame.
Now add beaten curd, mix well and keep on low flame for more 5-7 minutes.
Add 1 cup warm water, add the chicken seekh kababs one by one.
Let it simmer to a thick gravy and sprinkle some garam masala powder before taking it out in the serving plate.
Switch Off the gas.
Garnish with coriander leaves and serve hot with Butter Naan, kulchas or Lachedar parantha.
