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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Kabobs, Femina, Femina1 4 servings

INGREDIENTS

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

INSTRUCTIONS

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.

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