Ingredients:

• 900 gm Chicken, cut into boneless cubes, washed, dried
• 2 tsp Salt
• 1 tsp Dry fenugreek  powder
• 2 tbsp Ginger-garlic paste
• 2 tsp Green chilies, chopped
• 1 tbsp Green coriander, chopped
• 1 tsp Vinegar
• 5 tbsp Vegetable oil
• 5 tsp Gram flour , sieved
• 2 ½ tbsp Breadcrumbs, fresh
• 6 Egg yolks, whisked

How to make Bannu Kebab:

• Stir salt, dry fenugreek powder, ginger-garlic paste, green chilies, green coriander, and vinegar together; marinade and massage the chicken.
• Keep into fridge for 15 minutes.
• Heat pan with oil, saute the gram flour until a fragrant smell comes up.
• Add chicken cubes and saute on low heat for 5 minutes until half done.
• Add breadcrumbs, later remove and leave on a table to cool down.
• Skewer the cubes 2” apart and roast in a tandoor till done.
• Grasp the cubes close together in order to coat with egg yolks.
• Roast until egg coating turns golden brown.
• Bannu Kebab is ready to serve.
• Garnish with onion rings.
• Serve hot with mint chutney.