Murgh Banno Kebab

4.50 from 2 votes

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.
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Served AsSnacks
Servings 3


  • 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


  • 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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4.50 from 2 votes

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