I Made It
- Hard
- 45 mins
- 4-5
Ingredients
For Chicken Marination:
- Chicken leg and thigh pieces without bone 500g minced
- National tandoori masala 1 tbsp
- National garam masala ½ tsp
- Pistachios crushed 2 tbsp
- Almonds crushed 2 tbsp
- National Coriander powder 1 tsp
- National Cumin powder 1 tsp
- Ginger garlic paste 1 tsp
- Hung curd Yogurt 2 tbsp (yogurt without water) hang yogurt in muslin cloth for 2-3 hours until all whey drained from yogurt.)
- Brown onion, crushed 2 tbsp
- Bhona chana powder 2 tbsp
- Ghee 2 tbsp
- Extra ghee for stir-frying kebab 2 tbsp
For Garlic Mayo Smoked Sggplant:
- Long eggplant 2
- Olive oil 3 tbsp
- Salt pinch of
- National Garlic mayo 1 cup
For Cheese Sauce:
- Cheddar cheese 200g
- Oil 4 tbsp
- Flour 1.5 tsp
- Chicken powder ½ tsp
- Milk ½ cup
For spiced butter:
- Unsalted butter ½ cup
- Paprika powder 1 tsp
- Crushed chilli flakes ½ tsp
- National Tomato ketchup 1 tbsp
Directions
Method for Chicken:
- Add all ingredients in chopper and mince. Keep in freezer for 3 hours.
- After 3 hours, add Bbq skewers to the kebabs and refrigerate for 2 hours
- Add ghee in frying pan and cook kebab until golden brown. Do not overcook
Method for Garlic Mayo Eggplant Sauce:
- Cook eggplant directly on fire like we do for bharta.
- Peel the skin and chop eggplant.
- Add oil in saucepan and add chopped eggplant and cook on medium low flame for 2-3 minutes.
- Add pinch of salt and take the pan off the heat and add garlic mayo, mix well
Method for Cheese Sauce:
- Add oil and flour in a saucepan and cook for 2 minutes on low flame.
- Add milk, cheese, chicken powder and cook until you get slightly thick sauce.
- If sauce get very thick add around 2-3 tbsp of more milk in it.
- Cheese sauce is ready.
Method for Spiced Butter:
- In a saucepan add all the ingredients and cook until butter starts to simmer.
- Take the pan off the heat.
To Serve:
- Heat sesame naan on tawa.
- Drizzle spiced butter on top.
- Spread garlic mayo eggplant on naan.
- Topp with baked seekh kebab.
- Drizzle cheese sauce on top.
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