Tunday Kababi

Dish History:

Tunday Kababi is a famous and cherished dish from the northern Indian state of Uttar Pradesh, specifically from the city of Lucknow. Its history dates back to the 17th century during the reign of Nawab Asaf-ud-Daula. The dish was created by Haji Murad Ali, a one-armed chef (the name "Tunday" means "one-armed" in local parlance), who lost an arm in a fight. Despite his disability, he crafted a melt-in-the-mouth kebab recipe that became an instant hit among the locals and the nobility.

Tunday Kababi is known for its tender, succulent texture and an exquisite blend of spices that make it a culinary delight. Over the centuries, this dish has become an integral part of Lucknow's rich food culture and heritage, and it's now enjoyed not only in Uttar Pradesh but also throughout India and even globally.

Detailed Recipe: Note: This recipe is for Tunday Kababi, a type of kebab, typically made with minced meat, and is incredibly flavorful and tender. This recipe serves 4-6 people.

Ingredients:

For the Kebabs:

• 500 grams of finely minced mutton or lamb (you can also use chicken or beef)
• 2 onions, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt to taste
• 2 tablespoons gram flour (besan)
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons vegetable oil or ghee (clarified butter)
• Wooden skewers (if grilling)

For Garnish and Serving:

• Fresh mint leaves
• Sliced onions
• Lemon wedges
• Tandoori naan or roti (Indian flatbread)

Instructions:

1. Marination:

• In a large mixing bowl, combine the minced meat, chopped onions, green chilies, ginger-garlic paste, red chili powder, garam masala powder, cardamom, cloves, cinnamon, nutmeg, salt, and gram flour.
  
  
  
• Mix everything thoroughly, ensuring that the spices are well incorporated into the meat.
• Cover the bowl and let it marinate for at least 2-3 hours in the refrigerator. Overnight marination is even better for deeper flavors.

2. Skewering and Cooking:

• If you're grilling, preheat your grill to medium-high heat.
• Take the marinated meat mixture and thread it onto wooden skewers, shaping them into long, cylindrical kebabs. If you're using a grill, lightly brush the kebabs with oil or ghee.
• Grill the kebabs for about 10-15 minutes, turning them occasionally until they are cooked through and have a charred exterior. If you're cooking indoors, you can also pan-fry the kebabs in a little oil until they are browned and cooked.

3. Serving:

• Once the kebabs are done, remove them from the skewers if you used them.
• Garnish with fresh mint leaves and serve hot with sliced onions, lemon wedges, and tandoori naan or roti.

Tunday Kababi is known for its tenderness and aromatic spices. It's a dish that truly captures the essence of Lucknow's rich culinary heritage. Enjoy your delicious homemade Tunday Kababi!