chicken kebab recipe | chicken kabab
An easy chicken starter recipe mainly named as kabab as they are deep fried and served as a starter.
Ingredients
- 200 gms boneless chicken
- salt - to taste
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger garlic paste
- ¼ teaspoon garam masala powder
- ¼ teaspoon kali mirch powder (black pepper powder)
- 1 tablespoon corn flour
- 1 tablespoon yogurt
- ½ teaspoon red food color
- 1 egg both white and the yolk
- 1 tablespoon lemon extract
other ingredients:
- oil for deep frying (any edible oil)
For garnishing:
- onion rings
- freshly chopped coriander leaves
- lemon wedges
Instructions
Step 1 (Washing):
- Firstly, wash the boneless chicken pieces well and strain the chicken until there is no water left in the chicken.
Step 2 (Marinating):
- Take a mixing bowl, add the boneless chicken pieces, add salt to taste, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, kali mirch powder, corn flour and give a mix.
- Add beaten yogurt, red food color, 1 egg, mix everything well, add lemon extracted juice, mix well.
- Mix everything well with a spatula or with clean hands.
- Cover and marinate the chicken in refrigerator for at least an hour.
Step 3 (Deep frying):
- Take a wok, add enough oil for deep frying.
- Drop the marinated chicken pieces carefully into the oil one by one and fry them in batches.
- Deep fry them on medium to low flame by stirring the pieces in between.
- Deep fry for about 10-12 minutes until the chicken gets soft and tender.
- Take the chicken pieces out and place them on an absorbent paper.
- Continue frying the rest of the marinated chicken in second batch and take them out.
- Garnish the chicken pieces with onion rings, lemon wedges and fresh coriander leaves.
- Serve hot with dips.
Video
Notes
- To make the kababs, the pieces can be slow cooked on skewers by placing them on a bbq.
- The marination is mandatory to let the chicken absorb all the spice flavors.
- One can even slow cook these pieces on a pan by adding some oil/butter until the pieces get tender.
- Stove top method is suggested for those who prefer making recipes using less oil
- Garam masala powder used here is homemade but when not available, store bought garam masala can be substituted.
- Homemade masalas give a lot more better taste than store bought one's.
- Always use a non stick wok for deep frying in order to avoid the masala sticking to the base of the kadai/wok.
Nutrition
Nutrition Facts
chicken kebab recipe | chicken kabab
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.
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