Chicken Kabab or Deep Fried Chicken Kabab is the latest fast moving and frequently cooked dish for kids at home. When we go on vacations, I still manage to click pictures of the food that gets prepared during this time. When we visit my SIL’s place, I try to click pictures of the food she cooks for us. I get to enjoy eating all that without really being worried about cooking it myself. Of course, this chicken Kabab that I clicked, was the latest craze with the kids and I was told over the phone that I must prepare myself to make it when they come home.
Yes, during this summer vacation, when the boys visited their aunt along with their grandmom, this was one of the most frequently made dishes. When we visited them to bring them back, my SIL had again made it show me how it is done. While I can’t vouch for the taste myself, I can tell you that this plate was full just for 2 mins. After that, I couldn’t see anything left. Kids simply loved it.
Back home I have made this couple more times, however all the time it so happened to be a dinner party and clicking step by step was near to impossible.
Anyway, this has been lying around drafts for long and decided today is just the day to share some very simple starter that doesn’t really require you to grind so much masala. I am not into store-bought masala, but then hey when the kids like it, I don’t mind trying it out once and then recreating the masala at home!
1 kg Chicken
2 tsp Ginger Garlic Paste
Salt to Taste
2 tsp Corn Flour
1 tsp Red Chilli Powder
Cooking Oil for deep frying
50 gms Chicken Kabab Masala store bought
2 tbsp Curds / Yoghurt
How to make the Chicken Kabab
Wash and cut the chicken into bite size pieces.
In a wide bowl, add the chicken, kabab masala, salt, corn flour, red chilli powder, ginger garlic paste and curds. Mix everything well and let it marinate for at least 2 hours.
Once ready to fry, heat a kadhai with enough oil, mix the chicken pieces once again and drop into the hot oil. Cook on medium flame until the chicken gets cooked completely. Each batch might take around 7 – 10 mins on low to medium flame.
Drain on a kitchen towel and serve it hot.