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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
First Marinade for Tenderizing
Prepare the Second Marinade
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 384.3 calories per serving with 29.5g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Combine and Marinate
Cook the Kebabs
Rest and Serve
Replace the chicken with 400g of paneer cubes or large mushrooms. Reduce the marination time to 1-2 hours for paneer.
This marinade works wonderfully with boneless lamb pieces (boti) or firm fish like tilapia or cod. Adjust cooking times accordingly.
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.
For a richer, more indulgent kebab, increase the fresh cream to 1/2 cup.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
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.
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.
Yes, it can be a healthy dish. It's high in protein from the chicken and contains probiotics from the yogurt. To make it healthier, you can use low-fat cream and yogurt, and opt for grilling or baking over pan-frying to reduce the amount of oil.
Hung curd is simply regular yogurt (curd) that has been strained to remove most of its whey, resulting in a thick, creamy consistency similar to Greek yogurt. You can easily make it at home by placing regular curd in a muslin cloth or fine-mesh sieve set over a bowl, and letting it drain in the refrigerator for 2-3 hours.
Absolutely! You can cook these kebabs in a preheated oven at 400°F (200°C) for 15-20 minutes, on a stovetop grill pan, or even in a regular skillet as detailed in the instructions.
The primary difference lies in the marinade. Chicken Tikka typically has a red or orange hue from kashmiri red chilli powder and sometimes food coloring. Banjara Kebab, on the other hand, is a 'white' or green kebab, getting its color and rustic flavor from a base of yogurt, cream, and a generous amount of fresh herbs like coriander and mint.