Juicy Murgh Banno Kebabs: Mughlai Chicken Skewers with Egg Glaze
2 hours 40 minutes
947 reads
About Juicy Murgh Banno Kebabs: Mughlai Chicken Skewers with Egg Glaze
Experience the exquisite flavors of Murgh Banno Kebabs, succulent chicken skewers infused with aromatic Mughlai spices. The secret to their irresistible tenderness? A unique egg glaze applied mid-cooking, locking in juicy perfection and creating a beautiful golden sheen.Marinated in a vibrant blend of ginger, garlic, and traditional spices, these kebabs offer a burst of robust flavor in every bite. They're the perfect show-stopping appetizer or main course for any gathering, transporting your taste buds to the heart of Mughlai culinary heritage.This recipe provides a step-by-step guide to recreating this culinary masterpiece at home, ensuring a delightful experience for both novice and experienced cooks alike.
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Recipe Time & More
Prep2 hours
Cook40 minutes
Total2 hours 40 minutes
Ingredients
For the Chicken Marinade
- 350 gm Chicken boneless
- 2 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt adjust to taste
For the Besan Paste
- 2 tbsp Vegetable Oil
- 1 clove Garlic minced
- 1 thumb-sized piece Ginger minced
- 1 tsp Chili Pepper green, minced
- 1 tbsp Gram Flour besan
- 100 ml Milk
For the Final Marinade
- 3 tbsp Yogurt greek yogurt, hung yogurt
- 1/4 tsp Cardamom elaichi
- 1/2 tsp Fenugreek Leaves dried, kasuri methi
- 1 tbsp Lemon Juice
- 1 tsp Salt to taste
For the Egg Glaze
Other Ingredients
- 1 tbsp Butter for greasing skewers (optional)
- 2 tsp Chaat Masala for garnish, optional
- 1 pinch Mace optional
- 8-10 Wooden Skewers soaked in water for at least 30 minutes
Instructions
Prepare the Chicken Marinade
- Marinate the chicken pieces with ginger-garlic paste and salt. Set aside for at least 1 hour, or preferably longer for deeper flavor.
Make the Besan Paste
- Heat oil in a pan. Add minced ginger, garlic, and green chilies; sauté for 1 minute until fragrant.
- Stir in the chickpea flour (besan) and cook, stirring constantly, until it turns light golden and releases a nutty aroma (about 2-3 minutes).
- Remove from heat and stir in the milk until smooth. Set aside to cool.
Prepare the Final Marinade
- In a bowl, combine the cooled besan paste with hung curd, cardamom powder, dried fenugreek leaves, lemon juice, and salt. Gently mix in the marinated chicken pieces, ensuring they are evenly coated. Let it marinate for another hour.
Assemble and Cook the Kebabs
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Thread the chicken pieces onto the skewers, packing them tightly together. Gently shape the kebabs with your hands.
- Preheat oven to 180°C (350°F).
- Lightly grease the skewers with butter (optional) and bake for 30 minutes.
Prepare the Egg Glaze
- In a bowl, whisk together the egg, saffron water, chopped cashews, and coriander.
Glaze and Finish
- Remove the kebabs from the oven. Generously coat them with the egg mixture, ensuring all surfaces are covered.
- Return the kebabs to the oven and bake for another 10-15 minutes, or until the egg glaze is set and golden brown. Broil for the last 2-3 minutes for extra browning (watch closely to prevent burning).
- Garnish with chaat masala (optional) and serve hot.
Recipe Notes
Expert Tips for Perfect Murgh Banno Kebabs
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Don't overcrowd the skewers; leave some space between the chicken pieces for even cooking.
- If you don't have an oven, you can cook these kebabs on a grill or in a skillet over medium heat, turning occasionally.
- For a richer flavor, add a pinch of garam masala to the final marinade.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 5gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 2mgSodium: 2660mgSugar: 3g
Sayan Majumder
Articles: 33
4 Comments
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Wow, this looks fantastic!
This looks amazing! Thanks for sharing.
This is fantastic! Thank you for sharing.
This is perfect! Can’t wait to taste it.