Pista Nimbu Kebab

Pista Nimbu Kebab


1 kg Chicken (Boneless Thigh Pieces)
400 g California Pistachios
100 g Yellow chilli powder
50 ml Lemon juice
3 g Lemon zest
50 ml Cream
200 g Ghee
50 g White pepper powder
100 g Ginger and garlic paste
400 g Yoghurt (hung)
50 g Turmeric powder
1 no. Banana leaf
Salt to taste


  • Cut the chicken into thin slices. Marinate it with little lemon juice, salt & ginger garlic paste.
  • Keep the marinated chicken in the chiller for 1 hour.
  • Blanch pistachio kernels and ensure that all skin is removed. Then make a fine paste (paste should be thick)
  • Add pistachio paste, yogurt, white pepper, yellow chilli powder, turmeric, lemon zest, salt and little ghee to the marinated chicken. Mix well.
  • Now, wrap the marinated chicken with banana leaves.
  • Heat an Iron plate (tawa), put ghee and  place the wrapped chicken in the ghee. Cook on slow flame till done.
  • Serve hot.


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