Banno Kabab
Ingredients
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
Instructions
- 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.
Subroto Goswami
Chef Subroto Goswami specializes in Italian and contemporary Indian cuisine and holds more than three decades of expertise in food production.
