Murgh Banno Kebab

Murgh Banno Kebab - Plattershare - Recipes, food stories and food lovers

About Murgh Banno Kebab

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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Recipe Time & More

Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Served AsSnacks
Servings - 3

Ingredients
 

  • 350 gm Chicken boneless
  • 1 tbsp Ginger Garlic Paste
  • 2 tsp Salt or as per taste
  • 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 Kasuri methi
  • 1 tsp Lemon Juice
  • 1-2 tsp Salt or as per taste
  • 1 Eggs beaten
  • 2 tbsp cashews chopped
  • 1/2 tsp Coriander chopped
  • 2 tsp Saffron or water dissovled in water
  • 1 tbsp Butter
  • 2 tsp Chaat 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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Sayan Majumder
Sayan Majumder

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