Kakori Kabab

  • Starter
  • Servings
  • 4Spicy
  • 40 MinsCook Time
  • Cuisine : North Indian
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This Kakori Kebab was cooked up by Nawab at "Kakori" a small village near Lucknow in Uttar pardesh to resolve the complaints of "British" rulers that the meats were tough.


  1. Finely minced mutton - 200gm
  2. Raw Papaya paste - 1tsp
  3. Salt-to taste
  4. Ginger garlic paste - 5gm
  5. Garam masala powder - ½tsp
  6. Cashewnut paste - 5gm
  7. Chili powder - ½tsp
  8. Khus Khus paste - ½ tsp
  9. Besan roasted - 10 gm
  10. Fried onion paste - 5 gm
  11. Butter - 10gm
  12. Itar - 2drops(optional)

Step By Step Method

  • Step 1. Mix all the ingredients with finely minced mutton except butter.

    Step 2. Keep aside for two hours.

    Step 3. Divide the mixture into equal parts & roll them in a cylindrical shape.

    Step 4. Preheat the Air fryer at 180° C for four minutes.

    Step 5. Lightly coat the fryer basket with melted butter.

    Step 6. Keep the Kakori kebab in the basket and lightly brush with oil. Air fry at 180° C for 15 minutes or till golden brown.


About Chef

Chef Vivek Saggar

Chef Vivek, who hails from Delhi, studied hotel management from Institute of hotel management, Ahemdabad and worked in NCR for ten years in various hotels and restaurants as a Trainee before moving up the culinary ladder to start Food Art. Set up in 1988, Food Art is devoted to providing professional and technical support to hotels, clubs, restaurants, resorts etc. It is managed by a team of qualified and experienced professionals and hotel management graduates.