Egg coated chicken kebabs (Murg Bannu Kebab) recipe
ingredients
900 g (2 lb) Chicken, cut into boneless cubes, washed, dried
2 tsp (8 g) Salt
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 ml) Vinegar (sirka)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
5 tsp (15 g) Gram flour (besan), sieved
2 1/2 tbsp (37 g) 1 1/4 oz Breadcrumbs, fresh
6 Egg yolks, whisked
2 tsp (8 g) Salt
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 ml) Vinegar (sirka)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
5 tsp (15 g) Gram flour (besan), sieved
2 1/2 tbsp (37 g) 1 1/4 oz Breadcrumbs, fresh
6 Egg yolks, whisked
accompaniments
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method
1. Mix salt, dry fenugreek powder, ginger-garlic paste, green chillies, green coriander, and vinegar together; rub into the chicken. Refrigerate for 15 minutes.
2. Heat the oil in a pan; stir-fry the gram flour till a pleasing smell emanates. Add chicken cubes and saute on low heat for 3-5 minutes till half cooked.
3. Add breadcrumbs and mix well. Remove and spread on a clean table top to cool.
4. Skewer the cubes 2 inch apart and roast in a tandoor till done. Bring the cubes close together and coat with egg yolks. Roast till the egg coating turns golden brown. Remove, garnish with onion rings and serve hot with mint chutney
2. Heat the oil in a pan; stir-fry the gram flour till a pleasing smell emanates. Add chicken cubes and saute on low heat for 3-5 minutes till half cooked.
3. Add breadcrumbs and mix well. Remove and spread on a clean table top to cool.
4. Skewer the cubes 2 inch apart and roast in a tandoor till done. Bring the cubes close together and coat with egg yolks. Roast till the egg coating turns golden brown. Remove, garnish with onion rings and serve hot with mint chutney
serving amount
serves: 4
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