Hyderabadi Banjara Kebab gained prominence in India during the Mughal and Nizam eras. The Persian influence on Hyderabad’s cuisine led to the adaptation of kebabs to suit local tastes, using regional spices and cooking techniques. The name "Banjara" suggests that this kebab may have been a rustic dish prepared by nomads or tribes in open fires while traveling, reflecting simplicity and bold flavors. Its unique balance of spices and traditional cooking methods gives it a distinctive character, making it a favorite among kebab lovers.
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Ingredients Quantity
First Marination:
Chicken Breast 2 no
Lemon ½ no
Salt to taste
Black Pepper crushed ½ tsp
Red Chilli Powder ½ tsp
Ginger Garlic Paste 1 tsp
Green Chilli Paste 1 tsp
Second Marination:
Oil 1 tbsp
Butter 1 tbsp
Carom Seeds 1 tsp
Gram Flour 3 tbsp
Turmeric Powder ¼ tsp
Green Chutney ½ cup
Curd 2-3 tbsp
Garam Masala Powder 1 tsp
Cumin Powder ½ tsp
Cardamom Powder ¼ tsp
Salt to taste
Method:-
1. Slice the chicken breast and place it in bowl.
2. Add lemon juice, salt, black pepper crushed, red chilli powder, ginger garlic paste and green chilli paste, mix well and keep it aside for 15 min.
3. Heat oil and butter in a pan; add carom seeds and sauté till its splutter.
4. Add gram flour, mix it well and cook for medium flame about 1 Min.
5. Add turmeric powder and mix well.
6. Remove in bowl; add green chutney, curd, garam masala powder, cumin powder, cardamom powder and salt, mix well.
7. Put first marination chicken into the second marination, mix well and Keep it aside for 30 min.
8. Preheat the oven at 180 c for 15 min.
9. Grease the baking tray with some oil.
10. Insert the chicken pieces in the skewers and place it in the tray and put some marinade on top and cook it for 6-8 min.
11. After 3-4 min. remove the chicken from the oven, apply some oil on top and turn it around, again apply some oil and put it again in oven and cook it for 3-4 min.
12. Remove the chicken from the oven and place it on serving plate.
13. Serve hot with some salad and green chutney.
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