Ingredients :
1. Chicken pieces (medium size)- 4
2. Curd (hung for 30 minutes)- 3 tbs
3. Roasted chana daal- 1/2 cup
4. Green chilly- 2
5. Roasted jeera- 1 tbs
6. Butter- 1 cup
7. Egg- 1
8. Salt to taste
9. Ginger- garlic paste- 1 tbs
10. Lemon juice- 2 tbs
11. Oil
12. Garam masala- 1/2 tsp
13. Kasuri methi- 2 tbs
14. Chaat masala- 1 tsp
Procedure :
First marinate the chicken with lemon juice and ginger-garlic paste for 1 hour. Grind roasted chana, green chilly and roasted jeera together. Now mix curd , grounded mixture , 2 tbs oil , garam masala , kasuri methi , chaat masala , salt in a bowl and add the marinated chicken pieces to it. Keep this in the refrigerator overnight. Now add a cube of butter in a flat surfaced pan and add the chicken pieces to it. Keep on adding butter as needed. Cook the chicken pieces from all the side. Keep the gas on a low flame. Separate egg white in a bowl and whisk it properly. Now after 2 minutes of cooking , brush the kebabs with this egg white and cook for another 3 to 5 minutes till they get a dark brown and crunchy surface. Serve them hot.
(This kebab cooking need a lot of attention as you will have to keep on adding butter so that the kebabs do not get burnt)
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