Murgh Banno Kebab
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The secret to its succulence is just when it is almost cooked, remove from the tandoor, smear with an egg & then pop it back in.
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Ingredients
- 350 gm Chicken boneless
- 1 tbsp Ginger garlic paste
- 2 teaspoon Salt
- 2 tbsp Oil
- 1/2 teaspoon Garlic chopped
- 1/2 teaspoon Ginger chopped
- 1/2 teaspoon Green chillies chopped
- 1 teaspoon Besan Gram Flour
- 100 ml milk
- 3 tbsp Hung curd
- 1/4 teaspoon Elaichi Powder
- 1/2 teaspoon Kasoori methi
- 1 teaspoon Lemon juice
- Salt
- 1 Beaten egg
- 2 tbsp Cashew nuts chopped
- 1/2 teaspoon Coriander chopped
- 2 teaspoon Saffron dissovled in water
- 1 tbsp Butter
- 2 teaspoon Chat masala
- 1 pinch Mace powder
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Instructions
- Marinate the chicken pieces with ginger- garlic paste, salt and keep aside for 1 hour.
- In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is gives out a nutty smell.
- Add 100 ml milk and mix. Remove from the stove and transfer it to a bowl.
- Add hung curd, javitri, elaichi powder, kasoori methi, lemon juice and salt. Add the marinated chicken pieces and mix well. Keep aside for 1 hour.
- Skewer the chicken pieces closely and shape with hands (4 skewer). Cook in a pre heated oven at 180 degree for 30 minutes.
- Beat egg with saffron, add chopped nuts and coriander. Mix well.
- Coat this egg mixture on the cooked chicken skewers, put the skewers once again in the oven for colour and grill until the egg is cooked.
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