Shahi murgh kabab
Chicken, breasts8 nos.
Ghee for deep frying
As required
The Marinade
Ginger paste3½ tsps.
Garlic paste3½ tsps.
Yellow chili powder½ tsp.
Lemon Juice4 tbsps.
Salt As required
The Filling
Paneer300 gms.
Green chilies8 nos.
Coriander leaves
20 gms.
Pineapple rings 2 nos.
Cashewnuts40 gms.
Black cummin seeds3 gms.
Yellow chili powder3 gms.
SaltAs required
The Batter
Eggs
3 nos.
Cornflour
150 gms.
Flour
50 gms.
Salt
As required
Preparation:
1.Clean, remove the skin, debone and keep the winglet bone intact.
2.With a knife-tip make a deep slit along the thick edge of the breast, taking care
not to cut the piece.
3.Open out the slit pieces and flatten with a bat.
4.For the marination mix yellow chili powder, salt and lemon juice with the ginger
and garlic pastes and apply this mixture to the flattened chicken breasts. Keep
aside for atleast 30 minutes.
5.For the filling mash the paneer in a bowl, deseed and finely chop green chilies.
6.Clean, wash and chop the coriander leaves, finely chop the pineapple rings and
roughly chop the cashewnuts.
7.Add these chopped ingredients, cumin, yellow chilies and salt with the mashed
Paneer and mix well.
8.Place a portion of the filling in the middle of the marinated chichen breast and
fold to make a round ball with the bone sticking out, refrigerate these for 15
minutes.
9.For the batter break the eggs in a bowl, add cornflour, flour, salt and water and
whisk to make a batter.
10.Heat ghee in a kadhai, dip stuffed chicken breasts in the batter and deep fry
over medium heat until light golden coluor.
11.For the finishing touch, grease a roasting tray with a little ghee, arrange the
fried chicken breasts on it and roast in a pre-heated oven for 10-12 minutes.
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