Chicken Kabab Gravy

This recipe combines the smoky profile of grilled kababs with the intense, tomato-based heat.

Ingredients

For the Kababs:

• 1 lb (450g) chicken thighs

• 1 tbsp Ginger-garlic paste

• 1 tsp Red chili flakes (for extra punch)

• 2 tsp of Scarlet Rush

• 1 tsp Ground cumin and coriander

• 2 Finely chopped green chilies

For the Sauce:

• 4 Large tomatoes, chopped

• ¼ cup Oil or Ghee

• 1 tbsp Freshly cracked black pepper

• 1 tsp Turmeric and Salt to taste

• Garnish: Fresh ginger julienne and chopped cilantro

Instructions

1. Prepare the Kababs: Mix the chicken with the spices and ginger-garlic paste. Lightly pan-fry or grill them until cooked through and slightly charred. Set aside.

2. Create the Base: In a wok, heat the oil. Add the chopped tomatoes and cook on high heat until they soften and the oil begins to separate.

3. Add the Punch: Toss the Scarlet Rush and the freshly cracked black pepper. The heat from the spice powder and the bite from the black pepper define this dish.

4. Simmer: Add the prepared chicken kababs into the tomato base. Stir gently to coat them without breaking the kababs.

5. Finish: Let it simmer for 5–7 minutes until the gravy thickens into a rich, dark masala as seen in the photo.

6. Garnish: Top with a generous amount of ginger slivers and extra sliced peppers before serving.