Succulent chicken pieces marinated in a rustic blend of yogurt, fresh herbs, and aromatic spices, then grilled to perfection. This nomadic-style kebab is smoky, tangy, and bursting with flavor, a true delight for any barbecue or dinner party.
Prep25 min
Cook15 min
Servings4
Serving size: 1 serving
394cal
29gprotein
8gcarbs
28g
Ingredients
500 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch pieces)
1.5 tbsp Ginger-Garlic Paste
2 tbsp Lemon Juice
1.5 tsp Salt (Divided use)
0.5 cup Hung Curd (Thick, strained yogurt)
0.25 cup Fresh Cream (Amul or any heavy cream)
0.5 cup Coriander Leaves (Packed)
0.25 cup Mint Leaves (Packed)
3 pcs Green Chillies (Adjust to your spice preference)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
About Banjara Chicken Kebab, Bejar ki Roti and Lehsun Chutney
Perfectly spiced Banjara Chicken with fiber-rich Bejar ki Roti. An energy-giving, flavourful delight!
This marwari dish is perfect for lunch. With 771.03 calories and 38.669999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Besan (Gram flour)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala
0.25 tsp Turmeric Powder
1 tsp Chaat Masala (Plus more for sprinkling)
0.5 tsp Black Pepper Powder
4 tbsp Vegetable Oil (Divided use)
Instructions
1
First Marinade for Tenderizing
In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to rest for 30 minutes at room temperature. This initial step helps to tenderize the chicken and infuse it with flavor.
2
Prepare the Second Marinade
While the chicken rests, dry roast the besan in a small pan over low heat for 2-3 minutes until it becomes aromatic and slightly changes color. Be careful not to burn it. Let it cool completely.
In a blender, combine the packed coriander leaves, mint leaves, and green chillies. Blend to a smooth paste, adding a tablespoon of water only if necessary to get the blades moving.
In a large bowl, whisk the hung curd and fresh cream until smooth and lump-free. Add the prepared green paste, cooled roasted besan, all the powdered spices (cumin, coriander, garam masala, turmeric, chaat masala, black pepper), the remaining 0.5 tsp of salt, and 2 tbsp of vegetable oil.
Mix everything together to form a thick, uniform marinade.
3
Combine and Marinate
Add the chicken from the first marinade into the second green marinade.
Use your hands to coat each piece thoroughly, ensuring the marinade gets into any crevices.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Kebabs
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
Grilling: Preheat an outdoor grill or indoor grill pan to medium-high heat. Brush the grates with oil. Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until cooked through with beautiful char marks.
Oven: Preheat your oven to 400°F (200°C). Arrange the skewers on a wire rack placed over a foil-lined baking sheet. Bake for 15-20 minutes, turning halfway through, until the chicken is cooked and slightly browned at the edges.
Pan-Frying: Heat the remaining 2 tbsp of oil in a heavy-bottomed skillet over medium-high heat. Place the chicken pieces (without skewers) in a single layer and cook for 10-12 minutes, turning occasionally, until golden brown and cooked through. Cook in batches if needed.
5
Rest and Serve
Once cooked, remove the kebabs from the heat and let them rest for 5 minutes. This allows the juices to redistribute, making the chicken more succulent.
Sprinkle with a little extra chaat masala for a tangy finish.
Serve hot with mint chutney, sliced onions, and lemon wedges.
336cal
8gprotein
44gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
