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BANNU KEBAB

(Boneless chicken breast chunks marinated in curd, cream and gram flour with some spices and cooked in tandoor)

Preparation time—30 minutes                                   Cooking time—20 minutes

Serving—4                                                                        Category—non-veg.

INGREDIENTS

  • Boneless chicken breast, chunks-800 gm
  • Ginger, garlic paste- 1½ tbsp
  • Green chillies, chopped-2-3
  • Coriander leaves, chopped-1tbsp
  • Dry methi powder-½ tsp
  • Lemon juice-1tbsp
  • Gram flour (besan)-2tbsp
  • Bread crumbs-3tbsp
  • Yellow mirch powder-1tsp
  • Garam masala-1tsp
  • Curd-½ cup
  • Cream-2tbsp
  • Egg yolk-5
  • Salt-to taste
  • Oil-            ½ cup

METHOD

1-Mix together lemon juice, salt, methi powder, green chillies and coriander leaves.

2-Rub the chicken pieces with this prepared mixture and keep in the refrigerator for about 20 minutes.

3-Heat oil in a non-stick pan over the low heat and stir fry the gram flour till light brown in colour.

4-Add the chicken pieces and sauté  till half done, add bread crumbs , mix well. Remove and spread on clean table top to cool.

5-Now add whisked curd,cream,yellow chilli powder,garam masala and salt as needed and mix well again and keep aside for about 15-20 minutes.

6-Skewer the chicken pieces one inch apart and roast in moderate heated tandoor for 5-7 minutes or till done.

7-Remove the skewer from the tandoor, bring the chicken pieces close together and coat with egg yolks.

8-Roast till the egg coating turns golden brown. Remove and serve with onion rings, lemon wedges and mint chutney.

About Anil Kumar

Chef at Mayuri Farms and Restaurant