Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 8 Chicken breasts - slit

  2. 1 tablespoon 15ml Ginger-garlic paste

  3. 4 Green chiles - chopped fine

  4. 160 Hung yogurt

  5. Salt to taste

  6. 1/2 teaspoon 2 1/2ml Cumin powder

  7. 1 teaspoon 5ml Garam masala powder

  8. 120 Mint leaves

  9. 120 Coriander leaves

  10. 6 Green chiles

  11. 1 Ginger

  12. 8 Flakes garlic

  13. 3 Lemons - juice of

  14. 3 Onions - chopped

  15. 40 Cheese - grated

  16. 20 Pomegranate seeds

  17. 1 teaspoon 5ml Black cumin seeds

  18. Oil

  19. 1 teaspoon 5ml Chaat masala powder

Instructions Jump to Ingredients ↑

  1. MARINATE the chicken breasts with ginger-garlic paste, four chopped green chiles and yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chiles, 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 until done. Sprinkle chaat masala over them.

  2. Serve the chutney kabob with onion roundels, lemon wedges and the remaining mint chutney.

Comments

882,796
Send feedback