Chicken Kebab Masala
Charred kebab, silky gravy
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the kebabs minced or whole pieces?
This dish typically uses minced chicken seekh kebabs that are sliced and added to the gravy.
Does the dish have a smoky flavor?
Yes, the tandoor-cooked kebabs impart a delicious smoky undertone to the curry.
How thick is the gravy?
It has a thick, clingy masala sauce rather than a soupy broth.
Is it suitable for sharing?
Absolutely, it’s a filling dish good for sharing with family and friends.
What pairs well with this?
Garlic naan or lachha paratha are ideal for scooping up the thick masala.
About Chicken Kebab Masala
Chicken kebab masala is a North Indian way of giving a grilled kebab a second life in a gravy, the same instinct that produced butter chicken from leftover tandoori meat. Rather than serving the seekh kebab dry off the skewer, it is folded into a masala so the smoke of the grill carries into the sauce.
At BHARAT the seekh kebab is cooked first in the charcoal tandoor at around 480 degrees, then broken into pieces and stirred into an onion-tomato gravy near the end of cooking, with crushed kasoori methi added at the same time. Adding the kebab late is deliberate: it lets the smoke transfer into the sauce without the minced meat overcooking and going dry. The masalas are ground fresh in the kitchen each day, the chicken is halal-marked and bought from Makro daily, and no pork or alcohol is used in the cooking.
The character comes from that grilled kebab. The gravy is thick and clinging rather than soupy, and noticeably smokier and heavier than a plain chicken curry, with the seekh giving it a coarser, meatier bite than dishes made from whole chicken pieces. The kasoori methi rounds the tomato base. It runs at a medium heat, and the chef from Uttarakhand can adjust it on request.
It is a substantial, shareable dish. Bread that can lift a thick masala suits it best, so a garlic naan or a lachha paratha is the usual choice, with the sliced kebab making it filling enough to anchor a meal.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Non Veg menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.