Chicken Chutney Kabab

4 servings

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Chicken Chutney Kabab Ingredients

8 Chicken breasts; slit (750	2 1/2 Cm ginger
1 tb Ginger-garlic paste; (15 g)	8 Flakes garlic; (16 g)
4 Green chillies; chopped fine	3 Lemons; juice of
160 ml Hung yoghurt	3 Onions; chopped (160 g)
Salt to taste	40 g Cheese; grated
1/2 ts Cumin powder; (2 g)	20 g Pomegranate seeds
1 ts Garam masala powder; (5 g.)	1 ts Black cumin seeds; (5 g)
120 g Mint leaves	Oil
120 g Coriander leaves	1 ts Chaat masala powder; (5 g)
6 Green chillies

Instructions for Chicken Chutney Kabab

MARINATE the chicken breasts with ginger-garlic paste, four chopped green chillies and yoghurt and check the seasoning. Grind the mint leaves, coriander leaves, green chillies, ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces till done. Sprinkle chaat masala over them. Serve the chutney kabab with onion roundels, lemon wedges and the remaining mint chutney. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized