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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