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Murg Bannu Kebab
(Egg coated chicken kebabs)
Ingredients:
900 gm Chicken, cut into boneless cubes, washed, dried
2 tsp Salt
1 tsp Dry fenugreek (kasoori methi) powder
2 tbsp Ginger-garlic (adrak-lasan) paste
2 tsp Green
chilies, chopped
1 tbsp Green coriander (hara dhaniya), chopped
1 tsp Vinegar (sirka)
5 tbsp Vegetable oil
5 tsp Gram flour (besan), sieved
2 ˝ tbsp Breadcrumbs, fresh
6 Egg yolks, whisked
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Method:-
Stir salt, dry fenugreek powder, ginger-garlic paste, green chilies, green coriander, and vinegar together;
marinade and massage the chicken. Keep into fridge for 15 minutes.
- Heat pan
with oil, sauté the gramflour until a fragrant smell comes up. Add chicken cubes and sauté on low heat for 5 minutes
until half done.
- Add breadcrumbs,
later remove and leave on a table to cool down.
- Skewer the cubes 2” apart and roast in a tandoor till done.
Grasp the cubes close together in order to coat with egg yolks. Roast until egg coating turns golden brown.
Garnish with onion rings.
- Serve hot
with mint chutney.
Serves : 4 |