A delicious and flavorful chicken kabab recipe.
Ingredients
- 1kgchicken
- 100gchicken kabab powder
- 2pieceeggs
- 2tbspginger and garlic paste
- 1/2tbspcorn flour
- 1/2tbspmaida flour
- 1/2kgcooking oil
How to make Chicken Kabab
Cut the chicken into bite-sized pieces.
In a bowl, mix chicken kabab powder, ginger and garlic paste, corn flour, and maida flour.
Beat the eggs and add them to the mixture.
Coat the chicken pieces with the mixture.marinate chicken for 1 hour
Heat the cooking oil in a deep pan.
Fry the coated chicken pieces until golden brown and cooked through.
Remove the chicken pieces and drain excess oil on paper towels.
Tips & Tricks
Ensure the oil is hot enough before frying to get a crispy texture.
Do not overcrowd the pan while frying to maintain the oil temperature.
FAQS
What is the best way to marinate chicken for kababs?
For the best flavor, marinate the chicken pieces in a mixture of chicken kabab powder, ginger and garlic paste, corn flour, maida flour, and beaten eggs for at least 1 hour. This allows the spices to penetrate the chicken, resulting in more flavorful kababs.
Can I make chicken kababs gluten-free?
Yes! You can substitute the maida flour with a gluten-free flour blend or almond flour. Additionally, ensure that the chicken kabab powder you use is gluten-free to keep the entire dish suitable for a gluten-free diet.
How should I store leftover chicken kababs?
Store leftover chicken kababs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in an oven or air fryer until heated through to maintain their crispy texture.
What are some good side dishes to serve with chicken kababs?
Chicken kababs pair wonderfully with a variety of side dishes such as naan or pita bread, a fresh salad, or a yogurt-based dip like tzatziki. You can also serve them with rice or couscous for a complete meal.
What cooking oil is best for frying chicken kababs?
For frying chicken kababs, it's best to use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures needed for frying without burning.
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