Crispy on outside and tender inside, these aromatic homemade chicken kebabs are really a must try. Juicy Fried Chicken Kebabs, Bangalore Empire Restaurant Style coated with a thin batter of Flour and Spices are so addictive and really a breeze to make! Serve with Biryani or Dal Rice or as a starter
I had them first during my college days in Bangalore, they are one of the popular dishes.
Fried Chicken Kabab
Ingredients
- 500gm Chicken, Curry Cut
- 2 Tablespoon All purpose flour
- 2 Tablespoon Cornstarch
- 1/4 Teaspoon Turmeric powder
- 1 Teaspoon Coriander powder
- 1 Tablespoon Kashmiri Red chili powder
- 1/2 Teaspoon Black Pepper powder
- 1 Teaspoon Tandoori Masala (I used Everest)
- 1 Teaspoon Salt
- Pinch red food colour, optional
- 1/2 Teaspoon Baking powder
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1.5 Tablespoon Thick Curd
- 2 Teaspoon Ginger Garlic paste
- Half of a beaten Egg
- 2 Teaspoon Lemon Juice/White Vinegar
- 2-3 Tablespoon of water to make a semi thick batter
To Fry
- Vegetable/Sunflower Oil
- Curry Leaves, washed & dried
Instructions
- Mix all the Dry ingredients the flour, cornstarch, spices and baking powder, soda and salt. Add the Curd, Ginger garlic paste, egg, lemon juice and add water bit by bit mixing well. Form a batter not too thick or thin. Marinate with the chicken for 10-15 mins.
- Deep Fry in Hot Oil for 6-7 minutes on Medium Heat. Do not use High Heat else the insides will remain uncooked. Drain them on a wire mesh to maintain the crispiness. Tissues make them soggy.
- Garnish with Lemon juice and Chat Masala. Serve with Onion rings. Bon Appetit π½οΈπ₯°
Video
Notes
Use bone in chicken for this recipe but boneless ones will also do. The cooking time for boneless ones will be lesser.