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fried chicken kebab | banglore empire fried chicken kebab recipe

Fried chicken kebab is marinated and batter-coated chicken is deep-fried and served with fried onions and lemon wedges. This amazing chicken kebabs recipe is from a particular Banglore restaurant called “Banglore Empire Chicken Kebabs”. It is crispy on out and very juicy inside.

Course Appetizer, Side Dish
Cuisine Indian
Keyword banglore empire chicken kebabs, chicken kebabs, fried chicken kebab, fried chicken kebabs recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

Ingredients for fried chicken kebab recipe:

For marination:

  • Raw egg - 1
  • Pepper powder(kalimirch) - 1/2 teaspoon
  • Turmeric powder(haldi) - 4 pinches
  • Red chilli powder(lalmirch) -1/2 teaspoon
  • Cumin powder(jeera) - 1/2 teaspoon
  • Coriander powder(dhaniya) - 1/2 teaspoon
  • Garam masala powder -1/2 teaspoon
  • Ginger and garlic paste - 1 1/2 tablespoons
  • Red-orange food colour - 3 pinches
  • lemon juife - 1 tablespoon
  • Oil - 1 tablespoon
  • Cornflour - 3 tablespoons
  • Cleaned chicken pieces - 1/2 kg

For coating and deep frying:

  • Rice flour - 3 tablespoons
  • Oil - 2 cups(for deep fry)

For garnish:

  • Onion slices - 1 cup
  • lemon wedges - 4

Instructions

Procedure for fried chicken kebab:

Marinating chicken:

  1. Take a bowl and break one egg.

  2. Add 1/2 teaspoon of pepper powder, and 4 pinches of turmeric powder.

  3. Add 1/2 teaspoon of red chilli powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala powder.

  4. Add 1 1/2 tablespoon ginger and garlic paste, and 3 pinches of red-orange food colour.

  5. Also add 1 tablespoon of lemon juice, 1 tablespoon of oil, and 3 tablespoons of cornflour and mix well.

  6. Add 1/2 kg of cleaned chicken pieces.

  7. Mix well until the masala is coated with chicken pieces.

  8. Cover and marinate for at least 10 minutes.

  9. Add 3 tablespoons of cornflour/plain flour/rice flour and mix well.

Deep frying chicken:

  1. Heat 2 cups of oil for deep frying.

  2. Dip the chicken piece in the masala mixture.

  3. Drop them one by one and a few pieces at a time.

  4. Do not turn immediately.

  5. Fry over a medium flame until it turns golden.

  6. Fry for 3-4 minutes turning pieces occasionally.

  7. Fry on both sides until it turns golden and crisp.

  8. Remove from oil and take into a tissue.

Masala-coated fried onions:

  1. Add a cup of onion slices to the remaining masala mixture.

  2. Drop the masala-coated onion slices.

  3. Fry until it turns golden and crisp.

  4. Take it into a serving plate.

  5. Fried chicken kebab and crispy onion pakora are ready.

  6. Serve as starters with lime wedges and fried onions.

Recipe Notes

  • Cover and marinate the chicken for at least 10 minutes.
  • Marinating chicken for 30 minutes or more, reduces cooking time and helps to make a juicy chicken.
  • Do not waste the remaining batter.
  • Mix onion slices in the remaining batter and then deep fry them.
  • For a crispy chicken add rice flour just before frying.
  • While frying do not reduce the flame to very low because the chicken coating will get soggy.
  • At the same time frying in very high heat will be uncooked inside