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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:- Mix salt, dry fenugreek powder, ginger-garlic paste, green chilies, green coriander, and vinegar together; rub into the chicken. Refrigerate for 15 minutes.
- Heat the oil in a pan; stir-fry the gram flour till a pleasing smell emanates. Add chicken cubes and sauté on low heat for 3-5 minutes till half cooked.
- Add breadcrumbs and mix well. Remove and spread on a clean table top to cool.
- Skewer the cubes 2” apart and roast in a tandoor till done. Bring the cubes close together and coat with egg yolks. Roast till egg coating turns golden brown. Remove, garnish with onion rings and serve hot with mint chutney.
Serves : 4 |
