prep time
15 minutes
cook time
15 minutes

Kulfi Kebab Recipe with Tandoori Mayo 

Make this scrumptious chicken kebab recipe with Del Monte Tandoori Mayo, chicken wings, cheese, heavy cream, ginger, ginger, garlic, lemon, yogurt, and mustard oil. This recipe is made traditionally wrapped in a big banana leaf.


8 Chicken Wings
1/4 cup Del Monte Tandoori Mayo
1/4 TBSP Cheese, grated
1 TBSP cream
1 inch Ginger, grated
3 cloves Garlic, grated
1 TBSP Lemon Juice
1 TBSP yogurt
1 TBSP mustard oil
1 large Banana Leaf
- Salt To Taste


  1. Wash and clean chicken wings and keep aside.
  2. In a mixing bowl add tandoori mayo, ginger garlic paste, lemon juice, sour curd, cream, mustard oil and salt. Mix them to make a fine paste.
  3. Add chicken wings to the mayo mix and coat them well.
  4. Cling wrap the bowl and refrigerate the marinade for 30 mins approx.
  5. Take a large banana leaf and cut into 4 square measuring 10”x10” inch. Remove the center rib/stem.
  6. Switch on the stove and hold a banana leaf square with a tong and place over the flames. Keep flipping for few seconds. This will make the leaf soft and won’t tear while folding.
  7. Follow the same step for the other leaf pieces too and keep aside.
  8. Take the marinated chicken wings and some grated cheese. Place two wings at a time in one banana leaf.
  9. Fold the sides inside to make an envelope, tie the envelope with a string from both sides so that it doesn’t opens.
  10. Similarly prepare more packets and keep aside.
  11. Heat a non stick pan and grease it well with some oil.
  12. Once the pan is hot, place the banana packets prepared (two at a time), cover the lid and cook in low flames till the color of the leaf changes to pale brown.
  13. Flip the banana leaf packet and similarly cook from the other side as well. This might take 15-20 mins till the chicken is nicely cooked.
  14. Serve hot with some mint and coriander dip.

Enjoy your meal!

Serving suggestion : Do not open the wrap before serving, ask your guests to open the wrap before eating.

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