Fried Chicken Kabab
Restaurant-style chicken kabab, first marinated with Indian spices and then deep-fried. This kabab can be served as a party appetizer or a starter.
Servings 4
Ingredients
- 1 kilogram chicken with bone or boneless
- 2 tbsp ginger & garlic paste
- 2 egg whites only egg white
- 3 tbsp kashmiri red chili powder can alter according to your preference
- 1 tbsp cumin powder
- 1 tsp garam masala powder
- 3 tbsp plain flour
- 1 tbsp cornflour
- 2 tbsp lemon juice
- 8 curry leaves finely chopped
- 1 green chili finely chopped
- 1 tbsp vinegar
- 1 pinch red food color optional
- 3 tsp salt
- 10 curry leaves for garnishing
- 4 cups cooking oil for deep frying 4 cups or more
Instructions
- 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.
- Marinate the chicken for 4 hours in the refrigerator.
- 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.
- 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.
- Also make sure that oil should not be too cold.
- Once you get the right oil temperature, fry all the chicken pieces in 2 or 3 batches. Do not overcrowd the pan. There should be enough space in between the pieces.
- Cook each batch for about 10 minutes or less and not more than that. (7 minutes approx)
- Remove all the fried pieces on an absorbing kitchen paper.
- In the same oil, fry a handful of curry leaves and use it as garnish for chicken.
- Serve the fried chicken immediately as a starter.