Banno Kebab


– 350 gms chicken boneless pieces
– 1 tbsp ginger-garlic paste
– 2 tsp dalt
– 2 tbsp oil
– 1/2 tsp chopped garlic
– 1/2 tsp chopped ginger
– 1/2 tsp chopped green chillies
– 1 tsp besan
– 1/2 tsp yellow chilli powder
– 1/4 tsp turmeric powder
– 100 ml milk
– 2 1/2 tbsp hung curd
– 1/4 tsp elaichi powder
– 1/2 tsp kasoori methi
– 1 tsp lemon juice
– salt to taste
– egg coating
– 1 beaten egg
– 1 ½ tbsp chopped cashew nuts
– 1/2 tsp chopped coriander
– 2 tsp saffron dissolved in water
– 1 tbsp butter, melted
– 1½ tsp chat masala


– Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
– In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
– Now add yellow chilli powder, turmeric powder and cook.
– Add 100 ml milk and mix.
– Remove from fire and transfer it to a bowl.
– To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
– Add marinated chicken pieces and mix well.
– Skewer the chicken pieces closely and shape with hands. (4 skewer)
– Cook in preheated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
– Beat egg with saffron; add chopped nuts& coriander and mix.
– Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
– Remove from oven and baste the chicken with butter and sprinkle chat masala.

Royal India Delight
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