Chicken Chutney Kabob

Course : Curry
Serves: 4
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8 medium chicken breasts -- slit
1 tablespoon ginger-garlic paste
4 medium green chiles -- chopped fine
160 milliliter hung yogurt
1 teaspoon salt to taste
1/2 teaspoon cumin powder
1 teaspoon garam masala powder
120 gram mint leaves
120 gram coriander leaves
6 medium green chiles
1 piece ginger
8 cloves garlic
3 medium lemons -- juice of
3 medium Onions -- chopped
40 grams cheese -- grated
20 grams pomegranate seeds
1 teaspoon black cumin seeds
1 Cup oil
1 teaspoon chaat masala powder

Preparation / Directions:

MARINATE the chicken breasts with ginger-garlic paste, four chopped green chiles and yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chiles, ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces until done. Sprinkle chaat masala over them. Serve the chutney kabob with onion roundels, lemon wedges and the remaining mint chutney.

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