Chicken Chutney Kabob

Ingredients	Quantity
Chicken breasts – slit	8
Ginger – garlic paste	1 tbsp
Green chillies – chopped fine	4
Hung yogurt	160 ml
Salt	to taste
Cumin powder	½ tsp
Garam masala powder	1 tsp
Mint leaves	120gms
Coriander leaves	120gms
Green chillies	6
Ginger 1”	1 piece
Garlic flakes	8
Lemon juice	3
Onion – chopped	3
Cheese – grated	40gms
Pomegranate seeds	20gms
Black cumin seeds	1 tsp
Oil
Chaat masala powder	1 tsp

Marinate the chicken breasts with ginger-garlic paste, four chopped green chillies and yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chillies, 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.