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  • Chicken Chutney Kabab

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    Chicken Chutney Kabab
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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)

    Directions

    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.

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