I will be honest here. It’s the ongoing ‘The Great Mughals: Art, Architecture and Opulence’ Exhibition at the Victorian and Albert Museum, London, which has prompted this article. In fact I am so inspired by it that I am giving you a series of articles and recipes here in the next few months, showcasing how the Mughals transformed the culinary landscape of India and gave us the present day Creamy Kormas, Opulent Biryanis, Moorish Kababs and Succulent and Smoky tikkas, which are popular not just in the Indian subcontinent but world-over.
So, who were the Mughals? The Mughal dynasty, founded by a warrior king Babur in 1526, ruled over the Indian subcontinent for around four centuries until its decline in 1857. The Mughals originally came from Central Asia (modern day Uzbekistan and Tajikistan), and were descended from Timur, a Central Asian conqueror, and Genghis Khan, the founder of the Mongol Empire. This formidable force - The Mughal Empire - that once dominated the Indian subcontinent, gave us a profound cultural legacy, and changed the course of Indian history forever. It established architectural marvels like the Taj Mahal, promoted artistic expressions through paintings and music, and gave us an exquisite and grand cuisine.
I can’t say this enough - the Mughals gave India a unique and fascinating culture and cuisine. Mughal cuisine was a rich blend of diverse cultural influences (blend of Persian and Central Asian influences with Indian food traditions), creating a luxurious and refined cuisine that continues to influence the Indian gastronomy and cooking today. Mughals were renowned for their lavish feasts and sophisticated dining etiquette. Food was cooked by expert chefs, called bawarchis, who used aromatic and exotic spices like cardamom, cinnamon, cloves, saffron, and nutmeg, and making rich sauces using nuts, cream, and yoghurt. A lot of attention was given to detail and the finer nuances. Mughal cuisine focused on three things: flavours, aromas, and elegant presentation.
Mughal cuisine is known for its rich use of aromatic spices, creamy gravies, and the introduction of the tandoor. They popularized biryani, pulao, and flavourful kababs, which remain staples of Indian cuisine today. Talking about Kababs, here is my first recipe in the series of recipes to come! I chose this Kabab recipe as it reflects the food traditions of the Mughals.
Murgh Malai Kabab or Creamy Chicken Patty
Ingredients
For the Kabab Mixture:
250 g Chicken Mince
/4 cup Onion, finely chopped
2 Mild Green Chillies, finely chopped (optional)
1/2-inch Ginger, grated or finely chopped
1 tbsp Ginger-Garlic Paste
1 tbsp Fresh Coriander, finely chopped
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder (optional)
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
½ tsp Salt
1 Egg, beaten
1/2 cup Breadcrumbs
1 tsp Oil
For Frying:
2-3 tbsp Oil, for shallow frying
For the Cream Sauce:
150 ml Sour Cream
1/4 tsp Garam Masala Powder
1/2 tsp Red Chilli Powder (optional)
1 Mild Green Chilli, finely chopped (optional)
1 tbsp Fresh Coriander, finely chopped
For Garnish:
Fresh Coriander Leaves, chopped
A sprinkle of Garam Masala
A drizzle of Sour Cream
Method
Step 1: Prepare the Kabab Mixture
1. In a large bowl, add chicken mince.
2. Mix in onion, green chilies, ginger, and fresh coriander.
3. Add ginger-garlic paste, turmeric, red chili powder, garam masala, coriander powder,
and salt.
4. Beat half an egg and mix it into the mixture.
5. Add breadcrumbs (or plain flour if using) and 1 tsp oil. Mix everything well to form a
soft but firm mixture.
Note: The kabab mixture will be soft, so if needed, add a little more breadcrumbs to
help bind the mixture. You may use a tsp of gram flour too.
6. Cover and let it rest for 15–20 minutes to allow flavours to develop.
Step 2: Shape and Fry the Kababs
1. Divide the mixture into small portions and shape them into round patties or oval
kababs. Use a little oil on the palms of your hands to help shape them.
2. Heat oil in a pan over medium heat.
3. Place the kababs in the pan gently and shallow fry them for 5-6 minutes on each side
until golden brown and cooked through.
4. Remove and drain on a paper towel.
Step 3: Prepare the Creamy Sauce
1. In a separate pan, gently heat sour cream, garam masala, red chili powder, chopped
green chili, and fresh coriander over low heat.
2. Once the mixture is warmed, add the fried kababs and coat them gently in the
creamy mixture.
Step 4: Garnish and Serve
1. Arrange the kababs on a plate.
2. Drizzle with extra sour cream and sprinkle with garam masala.
3. Garnish with chopped fresh coriander.
4. Serve hot with coriander-mint chutney, pickled onion rings, and lemon wedges.
Enjoy your delicious and creamy Malai Kababs!
Also, please note that ‘The Great Mughals: Art, Architecture and Opulence’ Exhibition is at
the Victorian and Albert Museum, London until the 5th of May 2025.
Photos courtesy: Sujeeth Kotian of Sujkot Media
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