Monday, 26 March 2012

Chicken Kebabs

If you have visited or lived in Bangalore then you definitely would have tasted the Empire Chicken Kebab. This particular dish is fried in Dalda  and that’s why it’s got a very unique taste.  If you are an expert in analysing food, then you will know that there is not much of ingredient that has gone into making these Kebabs. But still there is an addiction towards this Kebab. When we go to empire, we just order Ghee Rice & full plate Chicken Kebab. Well my recipe does not taste same as Empire Kebabs, but better than that with good blend of spices. These Kebabs are very juicy & crispy.  The secret to making it juicy is in marinating at least for 3 to 4 hrs in the fridge & frying it slow to medium in oil.
Let’s get frying this juicy Chicken…

Serves: 5
Making time: 3 hours
Cooking time: 20 mins

  • 1 Kg Chicken Medium Pieces
  • 1/2 cup All Purpose Flour
  • 1/4 cup Corn Flour
  • 2 Tbsp Kashmiri Red Chili Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Coriander Powder
  • 1/2 Tsp Garam Masala Powder
  • 1/2 Tsp Chaat Masala Powder
  • Pinch of Carrom seeds (Ajwain)
  • 2 Tbsp Lemon Juice
  • 2 Eggs beaten
  • 1 Tbsp Ginger Garlic Paste
  • Salt as per taste
  • Oil for Deep frying
Red Food Colour Optional (I dint use it. Kashmiri Chili gives good natural red Colour)

  1. Beat an egg & add all the above ingredients mentioned. If required add in a little water to make it a thick paste.
  2. Massage the Chicken pieces well with this paste & keep it in the fridge for at least 2 to 3 hours.
  3. Heat around 200 - 300ml Oil in a Pan & turn the gas to low flame. Now fry the chicken for 5 minutes in low flame turning them once in between. Fry for another 3 minutes on medium flame & finally on high flame for a minute. 
  4.  Juicy crunchy Fried Chicken Kebabs are ready.

Happy cooking & eating:)


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