- In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces, onions and tomatoes and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
- Next take the skewers put alternatively chicken, onion and tomato.
- Heat oil on high heat, in a pan. Reduce the heat to medium-high and add the skewers. Fry for 3-4 mins turning the pieces occasionally.
- If you fry it further, the colour of the coating will change from red to brown, if you used food colour.
- Drain on paper towels and serve hot with a few lime wedges & onions rings.Garnish with some chopped corriender leaves.
- Or Preheat the oven to 240 C for atleast 15 to 20 mins. Grill for 15 to 20 mins and flip them and again grill them for 10 to 15mins. Last 5 mins u can brush some butter or oil.
It is crispy on the outside and very juicy and succulent inside. Every bite is a delight.
Crispy chicken kebab
By Lavina Cardozo
Nov, 20th
684
Servings
4 persons
Cook Time
45 minutes
Ingredients
18
- 20
Ingredients
- Chicken debonned 1 kilograms
- Salt Taste as per taste
- Onion cubed 2 units
- Tomatoes 2 units
- Capsicum 2 units
- Oil 4-5 tablespoons
- Yogurt 2 tablespoons
- Maida 4 tablespoons
- Cornstarch 2 tablespoons
- Rice flour 1 tablespoons
- Kashmiri red chilly powder 3 tablespoons
- Ginger-garlic paste 2 tablespoons
- Eggs(optional) 2 units
- Cumin pd 1 tablespoons
- Tandoori chicken masala 2 teaspoons
- Chaat masala 1 teaspoons
- Corriender pd 1 teaspoons
- Lime juice 1 units
- Green chillies finely Chopped 3-4 units
- Red food clour(optional) 2 pinch
