Chicken Seekh Kebab Curry, the Rich Gravy Made at Home

Chicken Seekh kebab curry is one of those restaurant dishes that feels special without being complicated. Tender, spiced seekh kebabs simmer in a rich tomato and onion gravy infused with aromatic spices, cream and fresh herbs. The kebabs soak up the flavours of the curry while staying soft and juicy, and the whole dish comes together in under 30 minutes when you use ready-to-cook kebabs. It is the kind of meal that looks impressive, tastes restaurant-quality and requires far less effort than you might think.

This recipe uses zaready-to-cook chicken seekh kebabs that are already seasoned and shaped, so all you need to do is cook them briefly and add them to the curry. The gravy is built with a classic onion-tomato base, then enriched with cream, garam masala and dried fenugreek leaves for that authentic North Indian flavour. Serve it with naan, roti or steamed rice and watch it disappear. Whether you are cooking for guests or simply want to treat yourself to something delicious, this seekh kebab curry delivers every single time.

Chicken seekh kebab curry with golden brown kebabs in orange tomato gravy with cream swirls and coriander in white serving dish

Seekh Kebab Curry Recipe

Serves: 4    
Prep time: 10 minutes    
Cook time: 25 minutes    
Total time: 35 minutes

Ingredients

For the Seekh Kebabs

For the Curry

  • 3 tbsp oil or ghee
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, pureed or finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 1/4 cup heavy cream
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • 1 cup water (adjust for desired consistency)
  • Salt to taste
  • 2 tbsp fresh coriander leaves, finely chopped (for garnish)

To serve

  • Naan, roti or steamed basmati rice
  • Sliced onions and lemon wedges (optional)

Steps

  1. Heat 1 tablespoon of oil in a large, heavy-bottomed pan or skillet over medium heat. Add the Zorabian chicken seekh kebabs and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the kebabs from the pan and set aside on a plate. You can cut each kebab into halves or thirds if you prefer smaller pieces in the curry.
  2. In the same pan, add 3 tablespoons of oil or ghee and heat over medium heat. Add the chopped onions and cook for 7 to 8 minutes, stirring occasionally, until they turn golden brown and soft. This step is important for building the base flavour of the curry.
  3. Add the ginger-garlic paste and cook for 1 to 2 minutes, stirring frequently, until the raw smell disappears and the paste turns golden.
  4. Add the tomato puree or chopped tomatoes to the pan. Stir well and cook for 6 to 7 minutes, stirring frequently, until the tomatoes break down completely and the oil begins to separate from the mixture. The masala should look thick and glossy.
  5. Add the cumin powder, coriander powder, turmeric powder, red chilli powder and salt. Stir well and cook for 1 minute to bloom the spices. The mixture should smell deeply aromatic.
  6. Add 1 cup of water and stir well to combine. Bring the curry to a gentle simmer. Let it cook for 4 to 5 minutes, stirring occasionally. If the curry looks too thick, add a little more water. If it looks too thin, let it simmer uncovered for a few more minutes to thicken.
  7. Stir in the heavy cream and garam masala. Mix well and cook for 2 to 3 minutes. The cream adds richness and gives the curry a beautiful, silky texture.
  8. Crush the dried fenugreek leaves (kasuri methi) between your palms to release the aroma and add them to the curry. Stir well. Taste and adjust seasoning with more salt if needed.
  9. Gently place the cooked seekh kebabs into the curry. Spoon some of the gravy over the kebabs to coat them evenly. Cover the pan and let the kebabs simmer in the curry on low heat for 3 to 4 minutes. This allows the kebabs to absorb the flavours without breaking apart. Do not stir vigorously as the kebabs can break.
  10. Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the seekh kebab curry hot with naan, roti or steamed basmati rice. Sliced onions and lemon wedges on the side are optional but traditional.

Tips for Best Results:

  • Using ready-to-cook seekh kebabs saves a lot of time. They are already seasoned and shaped, so all you need to do is cook them briefly before adding to the curry.
  • Cook the onions until they are golden brown. This step builds the base flavour of the curry and gives it depth.
  • Cook the tomatoes until the oil separates from the masala. This indicates that the tomatoes are fully cooked and the curry base is ready.
  • Handle the kebabs gently when adding them to the curry. Stir carefully to avoid breaking them apart.
  • Kasuri methi (dried fenugreek leaves) is essential for authentic North Indian flavour. Crush it between your palms before adding to release the aroma.
  • Adjust the consistency of the curry to your liking. Some prefer it thick and rich, while others like it with more gravy. Add water as needed.
  • This curry keeps well in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water.

Seekh kebab curry is one of those dishes that brings restaurant flavour to your home kitchen without the restaurant effort. It is rich, aromatic and deeply satisfying, and once you have made it with ready-to-cook kebabs, it becomes one of those recipes you turn to again and again. That is exactly what a good curry should be.

Visit shop.zorabian.com to order Zorabian Chicken Seekh Kebabs and try this recipe today.

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