Chicken Banjara Kebabs are irresistible for their rich taste. It comprises boneless chicken marinated in plain curd, an assortment of complementary masalas, chopped coriander leaves, crushed cashew nuts or almonds, and a little bit of lemon juice. The kebabs are then grilled over skewers. They are usually served as an appetizer, over drinks, or savoured as a meal with parathas. Kebabs are soft and delicious and the slightly smoky flavour renders a distinctive taste to the dish. Also, kebab lovers would agree with this fact, often one serving is not enough, you would want to eat many servings of it to be truly satiated.
The secret is in the marination
Kebabs are made by grilling keema or minced meat flavoured with a variety of masalas, chopped coriander leaves, and the juice of a lemon. They are easy to chew and are made in a variety of styles, such as Burra Kebab, Seekh Kebab, Kalmi Kebab, Reshmi Kebab, and more. Both non-vegetarian and vegetarian kebabs, which are often served with the accompaniment of drinks during special and lavish meals, are popular in India. Sometimes they can be the best part of a meal.
Origins
Kebabs are said to have originated in the Middle East, possibly in Turkey and it is said that kebabs were invented by soldiers when they used their swords to pierce meat to cook over open fire. Kebabs have since been one of the most popular dishes savoured across the world.
Here is a recipe for Chicken Banjara Kebab.
Ingredients:
- 500 grams Boneless Chicken
- 4-5 Green Chillies
- 1 cup Plain Curd
- 10-12 garlic cloves
- 3 tablespoons chopped Coriander Leaves
- 1/2 teaspoon White Pepper Powder
- 1/2 cup of crushed and slightly roasted Almonds
- Juice of a lemon
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Turmeric Powder
- Salt as per taste preference
- Refined oil
Method:
- Wash the chicken pieces well and cut it into squares
- Peel the garlic and coarsely grind the green chillies, garlic cloves, and chopped coriander leaves in a mixie
- To marinate the chicken, add lemon juice and mix well
- Add the white pepper powder, chaat masala powder, turmeric powder, and salt to taste to the chicken, and mix well
- Add the plain curd and mix well
- Add the chopped coriander leaves and mix well
- Add the crushed and roasted almonds and mix well
- Keep the marinated chicken aside for half an hour
- After half an hour, pierce the chicken onto skewers
- Slightly steam the Chicken Banjara Kebabs using two pieces of hot coals
- In a pan, heat two tablespoons of oil and fry the Chicken Banjara Kebabs on both sides until it turns golden brown
- Take off the flame and place the kebabs on a paper napkin to drain excess oil
- Serve hot
Serve the delicious Chicken Banjara Kebabs, for lunch or dinner, with pudina or mint chutney on a plate with raw onion and lemon slices to eat with the kebabs so that the oiliness is cut.
