| 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.
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