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Banno Kabab


  • Chicken boneless pieces 350gms,
  • dalt 2tsp,
  • Chopped garlic 1/2tsp
  • Chopped green chilies 1/2tsp
  • Chopped ginger 1/2tsp
  • Oil 2tbsp
  • Ginger garlic paste 1tbsp
  • Besan 1tsp
  • Turmeric powder 1/4tsp
  • Yellow chili powder 1/2tsp
  • Milk (100ml), kasoori methi 1/2tsp
  • Hung curd 2 1/2tbsp
  • Elaichi powder 1/4tsp
  • Lemon juice 1tsp
  • Salt to taste
  • Egg Coating:-
  • Beaten egg 1
  • Chopped coriander 1/2tsp
  • Melted butter 1tbsp
  • Chat masala 1 1/2tsp
  • Saffron dissolved in water 2tsp
  • Chopped cashew nuts 1 1/2tbsp


For Banno kababTake chicken pieces and marinate with ginger-garlic paste and salt for about 30 minutes. Keep it aside. Take a pan, heat 2 tablespoon of oil in it and add chopped ginger, garlic and green chilies. Cook them for a minute and then add 1 tablespoon of besan and cook it until the besan gets cooked. Now add yellow chili powder, turmeric powder and cook it. Add 100ml of milk and again cook it. Take out the pan from the heat and pour the mixture to a bowl. Add hung curd, elaichi powder, kasoori methi, lemon juice and salt. Add the marinated chicken pieces and mix them well. Skewer the chicken pieces closely and shape them with hands. Cook it in the preheated oven for 10-12 minutes. Take it out from the oven and then increase the temperature of oven. Beat the egg with saffron, add chopped coriander and nuts and then mix them. Coat this egg mixture on cooked chicken skewer. Place the skewer once again in the oven for coloring and cook it until the egg is cooked. Take it out from oven and then baste the chicken with butter and then sprinkle the chaat masala. Serve it hot.



About Fiaz Ahmed

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