Chicken Chutney Kabob

Recipe Ingredients

8		Chicken breasts - slit
1 tablespoon	15ml	Ginger-garlic paste
4		Green chiles - chopped fine
160		Hung yogurt
		Salt to taste
1/2 teaspoon	2.5ml	Cumin powder
1 teaspoon	5ml	Garam masala powder
120		Mint leaves
120		Coriander leaves
6		Green chiles
1		Ginger
8		Flakes garlic
3		Lemons - juice of
3		Onions - chopped
40		Cheese - grated
20		Pomegranate seeds
1 teaspoon	5ml	Black cumin seeds
		Oil
1 teaspoon	5ml	Chaat masala powder

Recipe Instructions

MARINATE the chicken breasts with ginger-garlic paste, four chopped green chiles and yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chiles, ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces until done. Sprinkle chaat masala over them.

Serve the chutney kabob with onion roundels, lemon wedges and the remaining mint chutney.

Source:
Indian Cooking, Khalid Aziz

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