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Monday, May 23, 2016

Fried Chicken Kabab



I usually do not prefer to have much of deep fried food, but this one happens to be my personal favorite dish. The recipe is inspired by one of my aunt cum close friend Mrs Veda. My whole family is a very big fan of her cooking. She is an amazing cook and this fried chicken is her speciality.

Chicken is cut into small pieces for the purpose of quick cooking, and then marinated with regular spices and then deep fried to perfection. Whenever I say 'perfection' means that chicken should be fried at the right temperature. Time is also an important factor whenever the meat is deep fried. Frying for too long makes the chicken dry and rubbery. We can never assume the exact time for cooking, as it all depends on our intuition, our sense of sight (see the color change), texture, aroma etc. It mostly comes with practice and the more you attempt making something, the more perfection you get.  But nothing to worry, this is a very easy and simple recipe and I will try my best to guide you in the right way with my own personal tips.






Ingredients:

  • 1 kilogram chicken (with bone or boneless)
  • 2 tbsp ginger & garlic paste
  • 3 tbsp red chili powder* (can alter according to your preference)
  • 1 tbsp cumin powder
  • 1 tsp garam masala powder
  • 3 tbsp plain flour
  • 1 tbsp corn flour
  • 2 tbsp lemon juice
  • 8 curry leaves finely chopped
  • 1 green chili finely chopped
  • 1 tbsp vinegar
  • Red food color (optional)
  • 3 tsp salt
  • Handful of curry leaves for garnishing
  • Cooking oil for deep frying ( 4 cups or more)  


Preparation:
  • Wash and cut chicken into small size and drain all the extra water by placing the pieces in a colander. (Can also place the pieces on a kitchen tissue paper)
  • Finely chop 8 curry leaves and 1 green chili.

Method:
  1. In a large mixing bowl add all the first 12 ingredients from the above list. Mix well and add few drops of water if the marinate is too dry. 
  2. Marinate the chicken for 4 hours in the refrigerator.
  3. Heat the oil in a deep sauce pan or kadhai. Once the oil is hot, reduce the flame and bring it down to medium to low heat. Do not add chicken pieces to very hot oil.
  4. Add one piece of chicken and test. The chicken piece should gently sizzle and not get burnt. If you feel the oil is too hot then switch off the flame to cool it down and later turn on the heat.
  5. Also make sure that oil should not be too cold. 
  6. Once you get the right oil temperature, fry all the chicken pieces in 2 or 3 batches. Do not over crowd the pan. There should be enough space in between the pieces.
  7. Cook each batch for about 10 minutes or less and not more than that. (7 minutes approx)
  8. Remove all the fried pieces on an absorbing kitchen paper. 
  9. In the same oil, fry a handful of curry leaves and use it as garnish for chicken.
  10. Serve the fried chicken immediately as a starter. 
Note:
  • *I use mild chili powder, you can alter according to your preference.
  • Fried chicken will taste better only when it is spicy.
  • Do not keep them fully covered in a hot box as it will become soggy and it will not be crispy any more.
  • To keep the fried chicken hot, you can place it in a warm preheated oven without covering. 
  • For best results, fry just before serving.   




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