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Receta Chicken Chutney Kabab
by Global Cookbook

Chicken Chutney Kabab
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Ingredientes

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

Direcciones

  1. MARINATE the chicken breasts with ginger-garlic paste, four minced green chillies and lowfat 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 minced onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mix into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pcs until done. Sprinkle chaat masala over them.
  2. Serve the chutney kabab with onion roundels, lemon wedges and the remaining mint chutney.