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Zaiqa The Spice Store

Kabab Masala

Kabab Masala

4 total reviews

Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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Zaiqa The Spice Store's versatile kabab masala its signature awesomeness twist! Not only have we used inspirational spices from two stalwart cuisines - Hyderabadi and Lucknowi - we have also included the unique yellow chilli powder to give it a flavour dimension like nothing else. And, like that wasn't enough, the fragrance from the rose petals we have added in the blend will leave you enchanted and looking for an excuse to make kebabs.

Ingredients - Red Chilli, Yellow chilli, rose petals, kashmiri chilli powder, Dhania , Zeera, Cloves, Cinnamon, Bay leaf, Haldi, fennel seeds & other garam masala.


Kabab Masala

Recipe 1 - Kabab-e-Akbari - (Anjeer Kabab with
Pista Crunch)

  • 500 gms chicken (boneless, cut into pieces)
  • 2 tbsp ginger-garlic paste
  • Salt to taste
  • 80-100 gms dried figs (soaked and ground
    to paste)
  • 30 gms pista (finely sliced)
  • 1 egg white
  • 2-3 tbsp Zaiqa Kabab Masala
  • 1 -2 tsp red chilli powder (optional)
  • 1 tsp garam masala powder
  • 2-3 tbsp vinegar or lemon juice



First marination  

  1. Mix chicken cubes with ginger-garlic paste for 30 mins along with salt & vinegar or lemon juice.

Second marination

2. Add fig paste, Zaiqa Kabab Masala, red chilli powder and garam masala powder to the previously marinated chicken.

3. Marinate for a minimum of 2 to 3 hours. 

4. Skewer the pieces, brush with egg white and coat with pista (this requires some patience!).

5. Pan fry or cook in an OTG for 20-25 mins. Baste with butter while grilling. Baste with butter while grilling.

Haryali Kababs

Marinate 500 gms boneless chicken cubes with 100 gms curd, salt to taste, 2 tbsp salad oil, 1 tbsp Zaiqa Kabab Masala, 1 tbsp palak (spinach) paste, 1 tbsp pudina paste (pudina ground along with 3-4 green chillies & 2tbsp ginger-garlic paste) for 2 to 3 hours.

Skewer and grill in an OTG or barbeque for 15 - 20 mins till done. Baste with butter while grilling.

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