Kastoori Kebab

This happens to be a Murgh Tikka albeit with a slight twist i.e. a mild coating of egg and spiced with cumin and flavored with cardamom.  Boneless pieces of chicken breast marinated in ginger garlic paste, lemon and pepper powder and coated with a breadcrumb, gramflour and egg layer.


Kastoori Kebab

  • Servings: 4
  • Difficulty: Average
  • Print


  • 6 Breasts of Chicken
  • 3 tsp. Ginger paste
  • 3 tsp. Garlic paste
  • 2 tbsp. Lemon Juice
  • 1 ts. White Pepper powder
  • Salt to taste
  • 4 tbsp. Butter
  • 2 tsp.  Oil
  • 2/3 cup Gram flour
  • 3/4 cup Breadcrumbs
  • 1 tbsp. Ginger
  • 1/3 cup Coriander leaves
  • 1/3 tsp. Green cardamom powder
  • Skewers as required

The Batter

  • 3 Eggs
  • 1 tsp. Black Cumin Seeds
  • 1 tsp. Saffron
  1. Clean, remove the skin, debone (or use boneless chicken breast) and cut each breast into two.
  2. Mix ginger garlic paste and lemon juice with the salt & pepper and rub the chicken pieces with this mixture.
  3. Keep aside for 1 hour.
  4. Scrape, wash and finely chop ginger.
  5. Clean, wash and chop coriander.
  6. Heat butter and oil in a kadhai, add gram flour and saute over medium heat until golden brown.  Remove 4 tsp. and keep aside.
  7. Add breadcrumbs, chopped ginger, coriander and the marinated chicken, saute for 3-4 minutes.
  8. Separate the egg yolks discarding the whites, transfer to a bowl, add cumin, saffron and the reserved gram flour, whisk.
  9. Pre-heat oven to 300 deg F.
  10. Skewer 3 to 4 chicken pieces together and coat with batter.
  11. Roast in a moderately hot tandoor for 5-6 minutes.  In a charcoal grill for 6-7 minutes.  In a pre-heated oven for 8-10 minutes or till done.
  12. Remove and sprinkle cardamom powder.
  13. Serve immediately.



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