Recipe for Chicken Chutney Kabab 
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Yield:
4 servings
Ingredients:
Amount Ingredient
8 x Chicken breasts, slit (750 g)
1 tbl Ginger-garlic paste, (15 g)
4 x Green chillies, chopped fine
160 ml Hung yoghurt
Salt to taste
1/2 tsp Cumin powder, (2 g)
1 tsp Garam masala powder, (5 g.)
120 gm Mint leaves
120 gm Coriander leaves
6 x Green chillies
1/2 x Cm ginger
8 x Flakes garlic, (16 g)
3 x Lemons, juice of
3 x Onions, chopped (160 g)
40 gm Cheese, grated
20 gm Pomegranate seeds
1 tsp Black cumin seeds, (5 g)
Oil
Instructions:
Instructions: MARINATE the chicken breasts with ginger-garlic paste, four chopped green chillies and yoghurt 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 till done. Sprinkle chaat masala over them.

Serve the chutney kabab with onion roundels, lemon wedges and the remaining mint chutney.

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