Banjara Chicken Kebab
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.First Marinade for Tenderizing
- b.In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Set aside to rest for 30 minutes at room temperature. This initial step helps to tenderize the chicken and infuse it with flavor.
- 2
Step 2
- a.Prepare the Second Marinade
- b.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.
- c.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.
- d.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.
- e.Mix everything together to form a thick, uniform marinade.
- 3
Step 3
- a.Combine and Marinate
- b.Add the chicken from the first marinade into the second green marinade.
- c.Use your hands to coat each piece thoroughly, ensuring the marinade gets into any crevices.
- d.Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
- 4
Step 4
- a.Cook the Kebabs
- b.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.
- c.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.
- d.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.
- e.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
Step 5
- a.Rest and Serve
- b.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.
- c.Sprinkle with a little extra chaat masala for a tangy finish.
- d.Serve hot with mint chutney, sliced onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, always use chicken thighs. Chicken breast can be used but may turn out drier.
- 2Using hung curd is crucial. Regular yogurt will release water and make the marinade runny, preventing it from clinging to the chicken.
- 3Toasting the besan is a key step to remove its raw taste and act as a binder for the marinade.
- 4For a classic smoky flavor (dhungar method), place a small steel bowl with a hot piece of charcoal in the center of the marinated chicken. Drizzle a little ghee over the charcoal, and immediately cover the bowl with a lid for 5-10 minutes to trap the smoke.
- 5Marinating the chicken overnight will yield exceptionally tender and flavorful kebabs.
- 6Ensure your grill or pan is sufficiently hot before adding the chicken to get a good sear, which locks in the juices.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or large mushrooms. Reduce the marination time to 1-2 hours for paneer.
Different MeatDifferent Meat
This marinade works wonderfully with boneless lamb pieces (boti) or firm fish like tilapia or cod. Adjust cooking times accordingly.
Spicier VersionSpicier Version
Increase the number of green chillies to 5-6 or add 1/2 teaspoon of red chilli powder to the second marinade for extra heat.
Creamier KebabCreamier Kebab
For a richer, more indulgent kebab, increase the fresh cream to 1/2 cup.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
Promotes Gut Health
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
Rich in Herbs and Spices
The marinade is packed with fresh herbs like coriander and mint, and spices like turmeric and ginger, which are known for their antioxidant and anti-inflammatory properties.
Frequently asked questions
A single serving of Banjara Chicken Kebab (about 4 skewers) contains approximately 430-450 calories. The exact count can vary based on the fat content of the chicken and cream used.