Chicken Kabab- Make the best delicious, soft, succulent & flavorful chicken Kababs at home. Kabab or kebab is a piece of food, mostly meat grilled over charcoal fire.
There are so many kabab varieties out there which are very popular in the restaurants and takeaways. Shami kababs, seekh kababs, galouti kabab, reshmi kababs, doner kebab are some of the most popular ones.
This recipe is a Deep fried Chicken kabab and is also an Indian street food.
Chicken kabab is a delicious appetizer that is packed with flavor. It starts with chicken pieces marinated in aromatic spices with lime juice and egg, then deep fried in oil and cooked to create a delicious appetizer.
This post will help you to make the easiest, juicy, delicious and spice marinated Chicken Kabab which make a great Appetizer.
These can also be served as a side with some BIRYANI, PULAO or in WRAPS, SANDWICHES and salads too.
These taste best when served with a good MINT RAITA CHUTNEY OR KEBAB CHUTNEY. You can also serve this with GREEN CHUTNEY.
Find the Green chutney recipes on my RELATED ARTICLES page. Now lets quickly jump and check out the recipe.
INGREDIENTS (using 250ml cup):
Chicken - 500 gms
Maida - 2 tbsp
Corn flour - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tbsp
Chicken masala / Garam masala - 1/2 tbsp
Ginger garlic paste - 2 tsp
Egg - 1
lemon - 1/2
salt - 1/2 tbsp or as per the taste
Red food color (Optional)
To Grind:
Green chillies - 2
Curry leaves, coriander leaves, mint leaves – few
PROCEDURE:
· Wash chicken and spread it on a kitchen towel. Let the towel absorb the water
· In a pounder, grind green chillies, curry leaves and mint leaves in a coarse paste. Do not add any water
· In bowl, add All-Purpose flour, corn flour, turmeric powder, red chilly powder, chicken masala, ginger garlic paste, egg, lemon juice, salt and food colour.
· Add the ground paste and mix it. Add not add any water to the mixture.
· Add chicken pieces and coat the mixture thoroughly.
· Let the chicken marinate for 6-8 hrs.
· Heat oil in a pan for deep frying.
· After the oil is heated at high temperature, add the chicken pieces and lower the flame to medium. Fry the chicken in batches. Don’t not over load the pan.
· Once the chicken is fried evenly and is turned golden brown, strain the chicken pieces out or the pan.
· Serve the hot CHICKEN KABABS with MINT CHUTNEY, ONION PIECES and LEMON SLICE
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