How to make banjara kebab | Murgh banjara kebab
Kebabs are favourite and popular in every part of the world. They are juicy, soft and succulent. There are so many types of kebab that you can make at home and enjoy a thrilling BBQ night with your friends and family.
Today I am sharing one of a popular chicken kebab recipe called as banjara kebab. Banjara kebab is a spicy kebab compare to other kebabs. Chicken Angara kabab is one of such popular spicy chicken kabab that you can also make if you love spicy kababs
What is banjara kebab?
Banjara kebab is a spicy chicken kebab with full of spices. Boneless chicken pieces are marinated in a yoghurt based marination with herbs like ginger, garlic, green chilli, mint, coriander leaves and spices like garam masala, cumin powder, turmeric powder and chat masala. These are grilled and charred in open fire till perfection.
Banjara kebab are yellow greenish in color due to the uses of fresh cilantro and mint leaves. Sometimes when we prepare large quantities of banjara kebab in banquet events we use the puree of mint and coriander leaves in the marination instead of chopping them which increases the flavor. And chicken leg boneless are used instead of chicken breasts. Leg boneless is best to make kebabs compare with chicken breasts. For juicy and succulent kebab use leg boneless chicken.
If you are looking for a authentic restaurant style banjara kebab recipe then this is the best recipe. Here I bring you the step by step guide on how to make banjara kebab at home with photos and video.
The total time taken to make the recipe is under 30 minutes. This includes the preparation time of 15 minutes and cooking time of 15 minutes only. The marination period is excluded here which may vary from 2 to 4 hours or overnight. Cooking banjara kebab in tawa, tandoor or oven may vary. It take less cooking time in tawa or pan compare to oven.
The best way to enjoy this banjara kebab is by dipping them in green chutney. Serve lemon wedges and onion slices along with green chutney.
Butter naan and some fresh green salad can make a good combination with this kebab. You can serve them as a side dish with briyani as well.
Stuffed banjara kebab
In some places banjara kebab are made and served as stuffed kebab. Chicken breasts are used and chopped mint, coriander leaves, green chilli and cheese are stuffed inside small cubes of chicken breasts. But in most places you get it without stuffing which is more popular than the stuffing one. Marination and cooking procedure are same in both. How you like to make it depend on your choice but I would suggest without stuffing one is more taste and enjoyable.
Popular related kebab recipe you can make at home are
- Chicken malai kebab
- Pahadi kabab
- Chicken reshmi kabab
- Chicken seekh kabab
- Hariyali kabab
- Chicken tikka kebab
Chicken banjara kebab recipe
- 200 gm boneless skinless chicken legs
- 1/2 cup thick curd
- 1 teaspoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon chat masala
- 1 teaspoon green chilli paste
- 1 fresh lemon for juice
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon finely chopped ginger
- 1/2 teaspoon finely chopped green chilli
- 1/4 cup finely chopped fresh coriander leaves
- 1/4 cup finely chopped fresh mint leaves
- Salt as per taste
- 4 tablespoon cooking oil
- Butter for busting
- Wooden sticks or iron shewers
Steps to make the recipe
Banjara kebab recipe video
- Calorie : 156
- Fats : 4 g
- Protein : 23 g
- Carbohydrate : 4 g
- Brush the kebabs with butter at midway while roasting or baking them. This will help not to become dry after cooking.
- Lemon juice is very important to make them juicy and succulent.
- While cooking use kitchen towel to handle the shewers or baking tray.
- Before serving sprinkle some chart masala and squeeze some lemon juice over them.