Chicken Sholay Kabab

CHICKEN SHOLAY KABAB

Ingredients

• 250gm boneless chicken breast
• 2 tbsp ginger-garlic paste
• 4 green chillies finely chopped
• 1 cup curd
• 1 tbsp fresh cream
• 1 tbsp processed cheese
• 2 tsp lemon juice
• 2 big eggs
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp Tandoori chicken masala powder
• Fresh coriander leaves chopped
• 1 tbsp fresh mint leaves chopped
• Salt to taste
• 1 tbsp vegetable oil

Instructions

1. Whisk the eggs in a bowl and keep aside. Cut the chicken breast in medium size chunks and wash in tap water. Take a big bowl and mix all the ingredients very well except eggs and vegetable oil. Paste the chicken pieces with the above mix and cover with a foil paper. Refrigerate the chicken for 20-30 minutes until sets. Soak the wooden skewers in water for 4-5 minutes. Apply vegetable oil on to the skewers and arrange the chicken pieces on it. Make 2-3 skewers with a proper arrangement of all the chicken pieces.
2. Preheat the oven at 400 degrees F and place the wooden skewers in the oven. Grill the chicken for 15 minutes and in every 5 minutes brush the chicken pieces with vegetable oil.
3. When the chicken is done, remove from the skewers and arrange the pieces on the serving plate /dish.
4. Heat a saucepan, add little bit of salt in egg mixture and make the half fry omelet from the beaten eggs. Make a smooth layer of half fry omelet on top of chicken pieces.
5. Serve immediately with green chutney and onion rings.

Notes

Make sure to preheat oven otherwise chicken will remain hard from outside.