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Chicken Banjara Kebab Recipe

Chicken Banjara Kebab Recipe
Chicken Banjara Kebab Recipe

INGREDIENTS

Chicken breast - 550 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Lemon juice - 30 milliliters
Cumin - 2 tablespoons
Mustard seeds - 1 tablespoon
Sesame seeds - 1 tablespoon
Yogurt - 100 grams
Ginger garlic paste - 1 1/2 tablespoons
Green chili paste - 2 teaspoons
Blended powder - 2 teaspoons
Tandoori masala - 2 teaspoons
Coriander powder - 2 teaspoons
Oil - 2 teaspoons

(For Chutney)

Coriander - 15 grams
Mint - 12 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliter

PREPARATION

1. Take 550 grams chicken breast and cut it into pieces.
2. Transfer this into a bowl, add 1 teaspoon salt, 1 teaspoon red chili, 30 milliliters lemon juice and mix it well.
3. Marinate for 10 minutes.
4. Take a pan, add 2 tablespoons cumin, 1 tablespoon mustard seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Transfer this into a blender and blend well. Keep aside.
6. In a bowl, add 100 grams yogurt, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons green chili paste, 2 teaspoons blended powder, 2 teaspoons tandoori masala, 2 teaspoons coriander powder, 2 teaspoons oil and mix it well.
7. Pour this mixture into the marinated chicken and mix it well.
8. Refrigerate for 1 hour.
9. Soak skewers in water for 30 minutes.
10. Skewer the chicken.
11. Place it on a baking tray.
12. Preheat the oven to 350°F/180°C. Bake for 20 minutes.

(For Chutney)

1. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 1 tablespoon green chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 30 milliliters lemon juice, 30 milliliters water and blend it into a paste.
2. Squeeze a lemon over the chicken.
3. Serve hot with prepared chutney.

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