Banno Kabab

Banno Kabab


200 g Chicken tikka
100 g Ginger garlic paste
50 g California Pistachios (kernels)
10 g Gram flour
5 g Garlic chop
15 ml Lemon juice
10 g Salt
5 g Garam masala
5 g Yellow chilli powder
5 g Coriander powder
20 g Hung curd 
5 g Cardamom powder
5 Green chilli chop
5 g Coriander leaves
15 ml Milk
30 g Egg White beaten
10 ml Cream
5 g Chaat Masala
15 ml Mint Chutney


  • First marinate the chicken tikka with ginger-garlic paste and lemon juice. 
  • Heat a pan, add oil, chopped ginger-garlic, green chili and sauté for a minute.
  • Add gram flour, spices and sauté for a few minutes. 
  • Now add milk to the mixture and cook till it is dry. Keep the mixture aside for cooling. Add yogurt to the mixture when it cools down.  
  • Coat the marinated chicken with this mixture and leave it for at least 4 hours. 
  • Beat egg white mixture till frothy. Add chopped pistachios, cream and fresh coriander to the mix. 
  • Cook the marinated chicken in tandoor till half done. Coat the chicken with the egg white mixture and cook again till fully done.
  • Serve hot with mint chutney.


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