Chicken Kabab (Oil Fry)

  CHICKEN KABAB (Indian Fried Chicken)

Preparation time: 5 minutes

Marination time: 3-8 hours

Cooking time: 5 minutes

Serves: 1 kilo

Cuisine: Indian Street Food/Starter's

INGREDIENTS

Chicken                                1 Kilo

Maida/All purpose flour     2 Tbsp

Corn flour                             3 Tbsp

Red Chilli powder                2 Tbsp

Chat masala powder          ½ tsp

Garam masala powder       ½ tsp

Salt                                        as required

Ginger Garlic paste (note)  2 Tbsp

Baking soda                         1 pinch

Tasting Powder                    1 pinch

Lemon juice                          1 Tbsp

Artificial color (optional)    1 pinch

Vinegar                                  3 Tbsp

Egg                                        1 no

Rice flour (if needed)          1 tsp

Oil                                         For Frying

METHOD

In a mixing bowl add Maida/all purpose flour, corn flour, red chilli powder, chat masala powder, garam masala powder, salt, ginger garlic paste, baking soda, tasting powder, lemon juice, artificial color if needed, egg, vinegar and mix everything to form a paste. Now add washed chicken (completely drained) and mix everything to coat every piece and keep it aside for marination for minimum 3 hours and maximum 8 hours. After marination is completed check if the chicken has left any water, if so then add rice flour or else not required.

In a kadai heat oil in high flame and when the oil is hot turn to medium flame and start dropping the marinated chicken pieces and fry in medium heat for around 5 minutes or until the bubbles get low. Transfer it on a kitchen towel/tissue paper so excess oil will be absorbed and serve hot. Garnish with chat masala powder and lemon juice.

Note: 

1. Ginger garlic paste should be fresh and it contains, Ginger 60% Garlic 30% & Green Chillies 10%.

2. Artificial color can be replaced by 1 Tbsp of Byadagi Red Chilli powder

3. If using Fish do not add Vinegar and replace with the same quality of water.

4. Rice flour should be added only if the water content is more after marination.

5. If marinating for more than 4 hours keep it in refrigerator and remove it half-hour before deep frying.

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