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.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 66.4mg||2 %|
|Potassium 535mg||14 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 6.9g|
|Protein 3.1g||4 %|
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Calories per serving: 51
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