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BANNO KEBAB
  • 350 gms chicken boneless pieces
  • 1 tbsp ginger-garlic paste
  • 2 tsp dalt
  • 2 tbsp oil
  • 1/2 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • 1/2 tsp chopped green chillies
  • 1 tsp besan
  • 1/2 tsp yellow chilli powder
  • 1/4 tsp turmeric powder
  • 100 ml milk
  • 2 1/2 tbsp hung curd
  • 1/4 tsp elaichi powder
  • 1/2 tsp kasoori methi
  • 1 tsp lemon juice
  • salt to taste
  • egg coating
  • 1 beaten egg
  • 1 ½ tbsp chopped cashew nuts
  • 1/2 tsp chopped coriander
  • 2 tsp saffron dissolved in water
  • 1 tbsp butter, melted
  • 1½ tsp chat masala
    1. Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
    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 cooked.
    3. Now add yellow chilli powder, turmeric powder and cook.
    4. Add 100 ml milk and mix.
    5. Remove from fire and transfer it to a bowl.
    6. To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
    7. Add marinated chicken pieces and mix well.
    8. Skewer the chicken pieces closely and shape with hands. (4 skewer)
    9. Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
    10. Beat egg with saffron; add chopped nuts& coriander and mix.
    11. Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
    12. Remove from oven and baste the chicken with butter and sprinkle chat masala.

     
     

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