Indulge in the aromatic flavors of Chicken Banjara Kabab with this easy recipe. Marinated in a blend of spices and yogurt, these grilled delights are perfect for a flavorsome meal or as an appetizer. Try making this traditional Indian dish at home today.
Pictures Of Chicken Banjara Kabab
- 500 grams boneless chicken, cut into cubes
- 1 cup thick yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Chopped coriander leaves for garnish
- Sliced onions and lemon wedges for serving
1/ In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, kasuri methi, and salt. Mix well to form a smooth marinade.
2/ Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2-3 hours, or preferably overnight, to let the flavors infuse.
3/ Preheat your grill or oven to medium-high heat. If using skewers, thread the marinated chicken pieces onto them.
4/ If using a grill, grease the grates lightly with oil. Place the chicken skewers on the grill or in the oven on a baking tray lined with foil.
5/ Cook the chicken kababs, turning occasionally, until they are evenly cooked and slightly charred on the outside. This typically takes about 12-15 minutes in a grill or oven.
6/ Once done, remove the chicken kababs from the heat and transfer them to a serving plate.
7/ Garnish with freshly chopped coriander leaves and serve hot with sliced onions, lemon wedges, and your choice of chutney or sauce.
Enjoy these flavorful Chicken Banjara Kababs as an appetizer or as part of a main course with naan, rice, or salad. Adjust the spices according to your taste preferences.
Tips and Tricks to Ensure Your Chicken Banjara Kababs Turn Out Delicious
Marination Time: Marinate the chicken for at least 2-3 hours, or preferably overnight, to allow the flavors to penetrate the meat fully.
Yogurt Consistency: Use thick yogurt for marination to ensure it coats the chicken well and helps tenderize it.
Balancing Spices: Adjust the spice levels according to your preference. If you prefer it spicier, increase the amount of red chili powder. Taste the marinade before adding chicken to adjust the seasoning.
Skewering Technique: If using skewers, soak them in water for about 30 minutes before threading the chicken onto them. This prevents them from burning during grilling.
Grilling/Griddling: Preheat the grill or oven properly before cooking the kababs. Cook the kababs on medium-high heat to get a nice char without burning the chicken.
Basting: Baste the chicken with a little oil or ghee while grilling to keep it moist and enhance the flavor.
Even Cooking: Cut chicken pieces into uniform sizes for even cooking. Ensure the chicken is not overcrowded on the skewers or the grilling surface to allow proper cooking.
Garnishing: Garnish the cooked kababs with freshly chopped coriander leaves or a squeeze of lemon to enhance the flavors before serving.
Resting Time: Let the cooked kababs rest for a couple of minutes before serving.
Pairing Suggestions: Serve Chicken Banjara Kabab with mint chutney, sliced onions, lemon wedges, or a side salad for a delightful meal experience.
The nutritional values for Chicken Banjara Kabab can vary based on the specific ingredients used and portion sizes. Here’s a general approximation per serving (approximately 100 grams):
- Calories: Around 200-250 kcal
- Protein: Approximately 20-25 grams
- Fat: About 10-15 grams (depending on the cut of chicken and use of oil)
- Carbohydrates: Minimal, usually less than 5 grams
- Fiber: Negligible amount
These values are estimates and can vary based on the recipe variations, such as the use of yogurt, oil, and specific cuts of chicken. If you’re looking for precise nutritional information, it’s recommended to calculate based on the exact ingredients and quantities used in your preparation.
Here Are Some Frequently Asked Questions (FAQs) About Chicken Banjara Kabab
What is Chicken Banjara Kabab?
Chicken Banjara Kabab is a popular Indian dish made by marinating chicken pieces in a blend of spices and yogurt, then skewering and grilling or baking them to perfection.
What spices are used in Chicken Banjara Kabab?
The spices commonly used include cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, and kasuri methi (dried fenugreek leaves), among others.
How long should I marinate the chicken?
It’s recommended to marinate the chicken for at least 2-3 hours, or preferably overnight, to allow the flavors to infuse properly.
Can I use any cut of chicken for this dish?
Yes, you can use boneless chicken thighs or breast for making Chicken Banjara Kabab. Ensure they are cut into uniform-sized cubes for even cooking.
What’s the best way to cook Chicken Banjara Kabab?
Chicken Banjara Kabab can be cooked on a grill, in an oven, or even on a stovetop using a grill pan. Cooking time may vary, but aim to grill until the chicken is cooked through and has a nice char on the outside.
What can I serve with Chicken Banjara Kabab?
It pairs well with mint chutney, sliced onions, lemon wedges, or a side salad. It can also be served with naan bread or rice.
Is Chicken Banjara Kabab Spicy Dish?
The level of spiciness can be adjusted according to personal preference. The amount of red chili powder used determines the heat level.
Can I Make Chicken Banjara Kabab Ahead Of Time?
Yes, you can marinate the chicken in advance and keep it refrigerated until you’re ready to cook.