Make the best delicious, soft, succulent & flavourful chicken kebabs at home.

Chicken Banjara Kebab

Servings - 2 - 3

INGREDIENTS
Chicken breast - 550 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Lemon juice - 30 milliliters
Cumin - 2 tablespoons
Mustard seeds - 1 tablespoon
Sesame seeds - 1 tablespoon
Yogurt - 100 grams
Ginger garlic paste - 1 1/2 tablespoons
Green chili paste - 2 teaspoons
Blended powder - 2 teaspoons
Tandoori masala - 2 teaspoons
Coriander powder - 2 teaspoons
Oil - 2 teaspoons

(For Chutney)
Coriander - 15 grams
Mint - 12 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliters

PREPARATION
1. Take 550 grams chicken breast and cut it into pieces.
2. Transfer this into a bowl, add 1 teaspoon salt, 1 teaspoon red chili, 30 milliliters lemon juice and mix it well.
3. Marinate for 10 minutes.
4. Take a pan, add 2 tablespoons cumin, 1 tablespoon mustard seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Transfer this into a blender and blend well. Keep aside.
6. In a bowl, add 100 grams yogurt, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons green chili paste, 2 teaspoons blended powder, 2 teaspoons tandoori masala, 2 teaspoons coriander powder, 2 teaspoons oil and mix it well.
7. Pour this mixture into the marinated chicken and mix it well.
8. Refrigerate for 1 hour.
9. Soak skewers in water for 30 minutes.
10. Skewer the chicken.
11. Place it on a baking tray.
12. Preheat the oven to 350°F/180°C. Bake for 20 minutes.

(For Chutney)
1. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 1 tablespoon green chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 30 milliliters lemon juice, 30 milliliters water and blend it into a paste.
2. Squeeze a lemon over the chicken.
3. Serve hot with prepared chutney.

Chicken Reshmi Kebab

Servings - 2 - 3

INGREDIENTS
Cashews - 30 grams
Warm water - 60 milliliters
Almonds - 12 grams
Warm water - 60 milliliters
Chicken breast - 500 grams
Fresh cream - 60 grams
Hung yogurt - 90 grams
Lemon juice - 30 milliliters
Ginger garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Butter - for brushing
Mint - 20 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Lemon juice - 30 milliliters
Black salt - 1/2 teaspoon
Water - 50 milliliters

PREPARATION
1. In a bowl, add 30 grams cashews, 60 milliliters warm water and soak for 30 minutes.
2. In a another bowl, add 12 almonds, 60 milliliters warm water and soak for 30 minutes.
3. Remove the skin of almonds and transfer it to blender, add the soaked cashews in it.
4. Blend it into a smooth paste.
5. Take 500 grams chicken breast and cut it into small pieces.
6. Add 60 grams fresh cream, 90 grams hung yogurt, blended cashew almond paste, 30 milliliters lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon black pepper powder, 1 teaspoon salt, 2 tablespoons coriander and mix it well.
7. Marinate the the chicken for overnight.
8. Soak skewers in water for 30 minutes.
9. Skewer the chicken.
10. Place it on a baking tray.
11. Preheat the oven to 465°F/240°C. Grill for 15 minutes.
12. Remove it from oven and flip the kebab’s.
13. Grill for another 15 minutes.
14. Remove it from oven and brush it with butter.
15. In a blender, add 20 grams mint, 20 grams coriander, 2 green chili, 1 tablespoon ginger, 1 teaspoon cumin powder, 30 milliliters lemon juice, 1/2 teaspoon black salt, 50 milliliters water and blend until smooth.
16. Serve hot with prepared chutney.