Chicken Kebab Masala
Chicken Kebab Masala (คาบับไก่ซอสมาซาล่า)
Chicken seekh kebab char-grilled in the tandoor first, then broken into a buttery onion-tomato gravy with crushed kasoori methi — two cooking styles in one dish.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
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 °C, 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 our Uttarakhand-born head chef Santosh Shah 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.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
Everything off the same charcoal oven is gathered on our tandoori page, and why we kept charcoal instead of gas explains what that fight was about. It sits in our Chicken, Mutton & Seafood Curries menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Chicken Kebab Masala (คาบับไก่ซอสมาซาล่า)
ไก่คาบับย่างในเตาทันดูร์ดินเผาจนหอมไหม้ นำมาเคี่ยวในซอสหัวหอมมะเขือเทศเนยแท้เข้มข้น ผสานรสหอมกรุ่นของเครื่องเทศคัดสรร ตำรับพิเศษที่รวมสองศิลป์การปรุงเข้าด้วยกัน
Frequently Asked Questions
Are the kebabs minced or whole pieces?
We slice our own minced chicken seekh kebabs and add them to the gravy.
Does the dish have a smoky flavour?
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.
