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chicken kebab

Fried Chicken Kebab Bangalore style

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 2 people
Calories 180 kcal

Ingredients
  

First Marination

  • 500 grams chicken with bones(thighs works best)
  • 2 Tsp Lemon juice
  • 1/2 Tsp Turmeric powder
  • 1/2 Cup Hung or thick curd
  • Salt to taste

Second Marination

  • 1.5 Tsp Ginger Garlic paste
  • 2 Tbsp Kashmiri red chilli powder
  • 1 Tsp Coriander powder
  • 1 Tsp Garam masala or Tandoori masala
  • Salt to taste

Third Marination just before frying

  • 1/2 Beaten small Egg or egg white 
  • 1 Tbsp All purpose flour 
  • 1 Tbsp Cornstarch
  • 1/2 Tbsp Kashmiri Chilli powder  ( you can use red chilli powder or Paprika if you prefer spicy)
  • Pinch of baking soda for extra crispiness (or Rice flour 1 Tbsp)

Instructions
 

  • MIx all the ingredients mentioned under first marination and keep refrigerated for atleast 30mins or 2 hours. This step can be skipped but it results in a much juicier tender flesh which will also cook faster.
    chicken kebab
  • Discard the excess yogurt mixture and place the chicken pieces in a separate bowl. The excess moisture will not allow the spices to be coated with the chicken so its better to discard.
    chicken kebab
  • MIx all the ingredients mentioned under second marination and keep either overnight or 8 hrs for best results.
    chicken kebab
  • Heat enough vegetable refined oil to submerge the pieces during frying. Take a deep bottomed kadhai or wok so that the pieces can get fried well else the coating might come off.
    Add the Egg, all purpose flour, cornstarch, chilli powder and baking soda/rice flour, Mix well just before frying.
    chicken kebab
  • Fry the kebabs till they are golden brown. Flip the sides once they are golden brown on the other side. Drain them on a cooling rack on top of a tray lined with tissues. This helps them to stay crispy.
    chicken kebab
  • If you are running short of time, then you can skip refrigerating and mix all the ingredients at one shot and fry immediately.
    chicken kebab
  • Best served with pickled onions and a mint chutney. Goes well with Romali Rotis or Parathas.
    chicken kebab
  • Restaurants will often use food color to enhance the look but you can optionally mix 1 Tbsp hot oil/melted butter with 1 Tsp Kashmiri chilli powder and rub it at the end for that red look. I did it and it really made them look more appetizing.
    chicken kebab

Video

Notes

Kid-Friendly Adaptation: Reduce or omit the amount of chilli powder.
Keyword Quick & Easy