Shahi Murgh Kabab Ingredients:

Chicken, breasts8 nos.

Ghee for deep frying

As required

Ginger paste 3 and 1/2 tsps.

Garlic paste 3 and 1/2 tsps.

Yellow chili powder 1/2 tsp.

Lemon Juice 4 tbsps.

Salt As required

Paneer300 gms.

Green chilies8 nos.

Coriander leaves

20 gms.

Pineapple rings 2 nos.

Cashewnuts40 gms.

Black cumin seeds3 gms.

Yellow chili powder3 gms.

Salt As required

Eggs

3 nos.

Corn flour

150 gms.

Flour

50 gms.

Salt

As required

Shahi Murgh Kabab Preparation:

Clean, remove the skin, debone and keep the winglet bone intact. With a knife-tip make a deep slit along the thick edge of the breast, taking care not to cut the piece. Open out the slit pieces and flatten with a bat. For the marination mix yellow chili powder, salt and lemon juice with the ginger and garlic pastes and apply this mixture to the flattened chicken breasts. Keep aside for at least 30 minutes. For

The filling mashes the paneer in a bowl, deseed and finely chop green chilies. Clean, wash and chop the coriander leaves, finely chop the pineapple rings and roughly chop the cashew nuts. Add these chopped ingredients, cumin, yellow chilies and salt with the mashed Paneer and mix well. Place a portion of the filling in the middle of the marinated chicken breast and fold to make a round ball with the bone sticking out, refrigerate these for 15 minutes. For the batter break the eggs in a bowl, add corn flour, flour, salt and water and whisk to make a batter. Heat ghee in a kadhai, dip stuffed chicken breasts in the batter and deep fry over medium heat until light golden color. For the finishing touch, grease a roasting tray with a little ghee, arrange the fried chicken breasts on it and roast in a pre-heated oven for 10-12 minutes.