Lucknowi Tunday Kebab Recipe – Authentic Awadhi Kebab at Home

What is Tunday Kebab?

Tunday Kebab is a legendary Awadhi dish originating from Lucknow, Uttar Pradesh. It is a flat, round mutton mince kebab known for its extraordinarily soft, melt-in-mouth texture — achieved through the use of raw papaya as a natural tenderiser and a complex blend of spices. The original recipe from Tunday Kababi, established in 1905, is said to contain over 100 spices and remains a closely guarded secret.

Unlike tandoori kebabs that are cooked in a clay oven, Tunday Kebab is cooked on a flat tawa (griddle) with ghee, giving it a delicate crust while remaining soft inside. It is traditionally served with roomali roti and mint chutney.

The History of Tunday Kebab

The story of Tunday Kebab begins in the royal kitchens of Awadh. According to culinary historians, the kebab was originally created for the Nawab of Lucknow, who had lost the use of his teeth and needed a dish so tender it required no chewing. A one-armed (tunday) chef named Haji Murad Ali perfected the recipe, and the kebab took his name.

The dish became synonymous with Lucknow's Chowk area, where Tunday Kababi still operates today — over a century later — drawing visitors from across India and the world.

At Phoran, founder Deepa Shah has spent years studying traditional Indian spice blends to understand what makes regional dishes like Tunday Kebab so distinctive. Read her story here.

What Makes Tunday Kebab Different from Other Kebabs?

Tunday Kebab is distinct from other Indian kebabs in several ways:

• Texture — Exceptionally soft and melt-in-mouth, unlike seekh or shami kebabs which have more bite
• Tenderising method — Raw papaya paste (papain enzyme) breaks down the meat proteins naturally
• Cooking method — Cooked on a tawa with ghee, not grilled or baked
• Spice complexity — The original uses over 100 spices; home versions use a rich garam masala base
• Shape — Flat and round, shaped by hand without skewers

Key Spices in Tunday Kebab

The spice blend is the soul of Tunday Kebab. While the original recipe remains secret, the essential spice profile includes warm, aromatic spices that define Awadhi cuisine:

• Garam Masala — The primary spice blend, providing warmth, depth, and the characteristic Awadhi aroma. Phoran's 17-spice garam masala includes cardamom, cinnamon, cloves, black pepper, nutmeg, mace, and star anise — all essential to authentic Awadhi flavour.
• Tandoori Masala — Adds a subtle smokiness and colour to the kebab mixture
• Raw papaya paste — Not a spice, but the critical tenderising agent that gives Tunday Kebab its signature texture
• Fried onion paste — Adds sweetness and body to the mixture

Authentic Tunday Kebab Recipe

Ingredients (Serves 4)

• 500g mutton mince (very finely ground — ask your butcher to mince twice)
• 2 tbsp Phoran Premium Garam Masala
• 1 tbsp Phoran Tandoori Masala
• 2 tbsp raw papaya paste (from unripe green papaya)
• 2 tbsp fried onion paste (birista)
• 2 tbsp thick hung yogurt
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee (plus more for cooking)
• 1 egg white
• Fresh mint and coriander, finely chopped
• Salt to taste

Method

1. Tenderise — Mix the mutton mince thoroughly with raw papaya paste. Cover and marinate in the refrigerator for 2 hours. This step is non-negotiable — it's what gives Tunday Kebab its melt-in-mouth texture.
2. Add spices — Add Phoran Garam Masala, Tandoori Masala, ginger-garlic paste, fried onion paste, hung yogurt, egg white, ghee, fresh mint, coriander, and salt to the marinated mince.
3. Mix gently — Combine all ingredients with a light hand. Over-mixing makes the kebabs dense. The mixture should be soft and slightly sticky.
4. Rest — Cover and refrigerate for a further 4 hours or overnight. The longer rest allows the spices to fully penetrate the meat.
5. Shape — With wet hands, shape the mixture into flat, round discs about 1cm thick. Do not use skewers — Tunday Kebab is always shaped by hand.
6. Cook — Heat a flat tawa on medium heat. Add ghee generously. Place the kebabs and cook for 3–4 minutes per side until golden brown with a slight crust. Do not press down.
7. Serve immediately — Tunday Kebab must be eaten hot. Serve with roomali roti, sliced onions, lemon wedges, and fresh mint chutney.

Tips for Perfect Tunday Kebab at Home

• Use double-minced mutton — Ask your butcher to mince the meat twice for the finest texture
• Don't skip the papaya — Raw papaya is the tenderising secret. Ripe papaya won't work
• Keep everything cold — Work with chilled mince to prevent the fat from melting during shaping
• Use generous ghee — Ghee is not optional here; it's essential to the flavour and texture of the crust
• Medium heat only — High heat will burn the outside before the inside cooks through
• Quality spices matter — With so few ingredients, the garam masala carries the entire flavour profile. A complex, aromatic blend like Phoran's 17-spice garam masala makes a significant difference

Frequently Asked Questions

What is the difference between Tunday Kebab and Galouti Kebab?

Both are Lucknowi Awadhi kebabs known for their melt-in-mouth texture, but they differ in preparation. Tunday Kebab uses raw papaya as a tenderiser and is cooked on a tawa. Galouti Kebab uses a more complex spice blend and is traditionally made with very finely ground meat mixed with raw papaya and cooked in ghee. The two are closely related and often confused, but Tunday Kebab is specifically associated with Tunday Kababi of Lucknow.

Can Tunday Kebab be made with chicken instead of mutton?

Traditionally, Tunday Kebab is made exclusively with mutton (goat meat). Chicken can be used as a substitute, but the texture and flavour will be different. If using chicken, reduce the papaya marination time to 30–45 minutes as chicken tenderises faster.

Why is raw papaya used in Tunday Kebab?

Raw papaya contains papain, a natural proteolytic enzyme that breaks down the protein fibres in meat, making it exceptionally tender. This is the key to Tunday Kebab's signature melt-in-mouth texture. Ripe papaya does not contain sufficient papain and should not be substituted.

What spices are in authentic Tunday Kebab?

The original Tunday Kababi recipe is said to contain over 100 spices and remains a closely guarded family secret. Home versions typically use a rich garam masala base with cardamom, cinnamon, cloves, black pepper, nutmeg, mace, and star anise, along with tandoori masala for colour and smokiness.

Which Phoran spices are best for Tunday Kebab?

Phoran's Premium Garam Masala (17-spice blend) is the primary spice for Tunday Kebab, providing the warm, complex Awadhi flavour profile. Phoran's Tandoori Masala adds smokiness and colour. Together, they create an authentic Awadhi spice base for home cooking.

About Phoran's Spice Philosophy

Phoran was founded by Deepa Shah with a simple belief: that the quality of your spices determines the quality of your cooking. Traditional recipes like Tunday Kebab were developed over centuries using whole, freshly ground spices — not the pre-ground, adulterated powders that fill most supermarket shelves.

Phoran's spices are sourced from premium-grade whole spices, processed in small batches to preserve their natural oils and aroma. When you cook Tunday Kebab with Phoran's Garam Masala, you're using a spice blend that honours the Awadhi tradition of complex, layered flavour.

Read Deepa Shah's story and the Phoran philosophy.