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 tandoor 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.
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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
1. First marination
Cut the chicken pieces into small bite size cubes. Then take the chicken in a mixing bowl and add half of the chopped garlic, ginger, green chilli, mint leaves and coriander leaves. Squeeze two lemon wedges over them. Add half teaspoon salt or as per your taste. Give them a good mix. There for add two tablespoon cooking oil or mustard oil and mix. Cover and let them to marinate for 15 to 20 minutes to absorb the flavours
2. Making banjara masala
Take the yoghurt or hung curd in a mixing bowl and add one teaspoon ginger garlic paste, half teaspoon turmeric powder, half teaspoon cumin powder, half teaspoon garam masala powder, half teaspoon chat masala, salt as per taste and one teaspoon green chilli paste.
Then add the remaining chopped garlic, chopped ginger, chopped mint and coriander leaves, three tablespoon cooking oil, and lemon juice. Whisk together everything nicely to make a smooth paste. Taste the seasoning and if required you can add some more chilli paste and salt. This masala paste is called as banjara masala like we make tandoori red masala paste to make chicken tikka or tandoori chicken.
3. Second marination
In second marination mix the first marinated chicken with this above prepared banjara masala. Give them a good mix so that all the chicken pieces get coated with the masala from all sides.
Cover and let them marinate for two to three hours or overnight for the best results.
4. Cooking the kebab
Traditionally banjara kebab are cooked in a charcoal tandoor but can also gives wonderful flavour in Oven too. And if you don't have an oven, you can use a tawa or pan to make them as well.
To cook the banjara kebab in oven first preheat the oven for fifteen minutes. If you are using wooden sticks then soaked them in water for thirty minutes and line a baking tray with aluminium foil. Bring the marinated chicken and thread one by one in sticks or shewers. Keep a minimum gaps between the chicken while threading in the sticks. This will help to cook the chicken evenly from all sides.
Now place them over the tray and brush with some butter. Place the baking tray inside the oven and bake for 15 to 20 minutes or until the kebab become crisp golden.
Similarly you can thread them in iron shewers and cook in a charcoal tandoor till crisp golden.
And if don't have a tandoor or oven, you can use a tawa or tawa. For that heat a tawa over high heat flame gas with some oil. When the oil become hot lower the gas flame to low and place the chicken carefully on the tawa. Roast them for 8 to 10 minutes by flipping from one side to another till done and become crisp golden.
Can I use cashew nuts paste or cream in banjara masala?
Small amount of cashew nuts paste and fresh cream can be used if you don't have hung curd or if your curd is thin. Cashew nuts paste can make the smooth and rich. Cashew nuts paste or cream are not used in authentic or traditional banjara kebab recipe.
Banjara kebab recipe video
( Serving size 100 g)
- Calorie : 156
- Fats : 4 g
- Protein : 23 g
- Carbohydrate : 4 g
Can I use chicken breasts to make banjara kebab?
Yes chicken breasts can also be used to banjara kebab. But you need to cut the breasts into thin slices to avoid becoming dry after cooking. Big size chicken breast chunks often become dry and hard after roasting them. So if you are using chicken breast make sure to cut them into thin slices.
Is banjara kebab healthy?
Eating kebabs are considered as healthy due to the less or no uses of oil. They are cooked in open fire with less amount of oil and that also get burnt while cooking. Rich in protein and fiber. Eating them with lots of fresh salad is very beneficial. So this banjara kebab is also a healthy kebab.
What to do with leftover kebabs?
You can refrigerated the leftover kebabs in a air sealed container for upto two days. Next day you can use them to make curries like chicken laziz or use them as pizza toppings or in salad. You can even use them to make chicken sandwich or chicken roll.
Can I use mustard oil to make the kebab?
Mustard oil has a high smoking point which is ideal for cooking kebabs over fire. As it doesn't get burnt quickly. This helps the kebab getting cooked without burning. It is widely used in restaurant to make kebabs and tikka.
Is gram flour ( besan ) is use to make banjara kebab?
Gram flour can help to bind the spices with the chicken. If you are using a watery or thin consistency curd then you should add some butter roasted gram flour in the marination. Don't use raw one, roast the besan with butter for one minute under low gas flame. If you are using thick or overnight hung curd then you don't need to use gram flour. There are some kebabs like reshmi kabab, hariyali kabab and banno kebab where gram flour is used to bind the spices with the chicken.
- 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.
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