Murgh Banno Kebab
About Murgh Banno Kebab
The secret to its succulence is just when it is almost cooked, remove from the tandoor, smear with an egg & then pop it back in.
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Recipe Time & More
Ingredients
- 350 gm Chicken (boneless)
- 1 tbsp Ginger Garlic Paste
- 2 tsp Salt (or as per taste)
- 2 tbsp Oil
- 1/2 tsp Garlic (chopped)
- 1/2 tsp Ginger (chopped)
- 1/2 tsp Green Chillies (chopped)
- 1 tsp Besan (gram flour)
- 100 ml Milk
- 3 tbsp Hung Curd
- 1/4 tsp Elaichi Powder
- 1/2 tsp Kasuri methi
- 1 tsp Lemon Juice
- 1-2 tsp Salt (or as per taste)
- 1 Eggs (beaten)
- 2 tbsp cashews (chopped)
- 1/2 tsp Coriander (chopped)
- 2 tsp Saffron (or water dissovled in water)
- 1 tbsp Butter
- 2 tsp Chaat Masala
- 1 pinch Mace Powder
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Instructions
- Marinate the chicken pieces with ginger- garlic paste, salt and keep aside for 1 hour.
- 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 gives out a nutty smell.
- Add 100 ml milk and mix. Remove from the stove and transfer it to a bowl.
- Add hung curd, javitri, elaichi powder, kasoori methi, lemon juice and salt. Add the marinated chicken pieces and mix well. Keep aside for 1 hour.
- Skewer the chicken pieces closely and shape with hands (4 skewer). Cook in a pre heated oven at 180 degree for 30 minutes.
- Beat egg with saffron, add chopped nuts and coriander. Mix well.
- Coat this egg mixture on the cooked chicken skewers, put the skewers once again in the oven for colour and grill until the egg is cooked.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Sayan Majumder
Articles: 334 Comments
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Wow, this looks fantastic!
This looks amazing! Thanks for sharing.
This is fantastic! Thank you for sharing.
This is perfect! Can’t wait to taste it.