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Murgh Banno Kebab

Murgh Banno Kebab
Murgh Banno Kebab
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeMughlai
  • Good for Snacks
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About this Recipe

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.

Ingredients & Quantity
  • 350 gm Chicken boneless
  • 1 tbsp ginger-garlic paste
  • 2 tsp salt
  • 2 tbsp Oil
  • 1/2 tsp Garlic, chopped
  • 1/2 tsp Ginger, chopped
  • 1/2 tsp Green chillies, chopped
  • 1 tsp Besan (Gram Flour)
  • 100 ml milk
  • 3 tbsp Hung curd
  • 1/4 tsp Elaichi Powder
  • 1/2 tsp Kasoori methi
  • 1 tsp Lemon juice
  • Salt to taste
  • 1 Beaten egg
  • 2 tbsp Cashew nuts, chopped
  • 1/2 tsp Coriander, chopped
  • 2 tsp Saffron dissovled in water
  • 1 tbsp Butter
  • 2 tsp Chat masala
  • 1 pinch Mace powder
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How to cook?
  1. Marinate the chicken pieces with ginger- garlic paste, salt and keep aside for 1 hour.
  2. 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.
  3. Add 100 ml milk and mix. Remove from the stove and transfer it to a bowl.
  4. 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.
  5. Skewer the chicken pieces closely and shape with hands (4 skewer). Cook in a pre heated oven at 180 degree for 30 minutes.
  6. Beat egg with saffron, add chopped nuts and coriander. Mix well.
  7. 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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