Bangalore Empire Restaurant Style Fried Chicken Kabab
Ingredients (Serves 4-5)
1. Chicken bone-in or boneless thighs – 1/2 kg , cut into medium pieces (I used chicken thighs)
2. Ginger garlic paste – 1.5 tbsp
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tbsp
Coriander powder – 1 tsp
Cumin powder – 1.5 tsp
Pepper powder – 1/2 tsp
Green chilies, crushed – 3 – 4
Lemon juice – 1.5 – 2 tbsp
Red food color – 1 pinch (optional)
Salt – As required
3. Egg – 1, beaten
Maida / all purpose flour – 3 tbsp
Corn flour/ corn starch – 2 tbsp
Rice flour – 1 tbsp
Salt – As required
Water – 2-3 tbsp
Method
1. Combine chicken pieces with ingredients numbered 2. Keep in the refrigerator for at least 6-8 hrs. Remove 30 minutes before frying.
2. Add ingredients numbered 3 to the marinated chicken. Mix well.
3. Heat oil over high flame. Once hot, bring down the heat to medium. Deep fry chicken pieces (in 3 – 4 batches, do not over crowd the pan) for 5 – 7 minutes over medium heat. Do not over fry the chicken. It should be crispy on the outside and juicy inside. Serve hot with green chutney, lemon / lime wedges and salad.
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