Chicken Kebab Kurkura

This recipe was an invention on a kids play date. The kids wanted fried chicken, well kind of fried and something that tastes close to tandoori, and it shouldn’t be something that they have already tasted. Oh Boy! Do you have kids who can test your creativity to a complete different level. Well, fortunately I do…LOLzzz. And as much as it tires and drains me out at times, it leaves me with the happiness of being able to create more recipes and compete with my own self to come up with something better.

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Chicken Kebab Kurkura

Boneless pieces mixed with cheese and spices and pan fried till its crunchy.

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

3 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken [ Boneless] cut to small pieces
• 2 TBLSP Ginger garlic
• 1 TBLSP Red chili powder
• 1 TBLSP Lemon juice
• 1/2 tsp Salt
• 1/4 cup Shredded cheese
• 1/4 cup cream
• 1/4 tsp Garam masala
• 1/2 tsp Mace crushed to powder
• 3 TBLSP Kasoori methi
• 3 TBLSP Gram flour Roasted
• 1/2 tsp Raw Mango Powder
• 1 pinch Red food color
• 1.5 tsp Chaat masala
• 2 TBLSP Butter
• 2 TBLSP Mustard oil

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 30 minutes Passive Time 3 hours Servings people MetricUS Imperial Ingredients 1 Lb Chicken [ Boneless] cut to small pieces 2 TBLSP Ginger garlic 1 TBLSP Red chili powder 1 TBLSP Lemon juice 1/2 tsp Salt 1/4 cup Shredded cheese 1/4 cup cream 1/4 tsp Garam masala 1/2 tsp Mace crushed to powder 3 TBLSP Kasoori methi 3 TBLSP Gram flour Roasted 1/2 tsp Raw Mango Powder 1 pinch Red food color 1.5 tsp Chaat masala 2 TBLSP Butter 2 TBLSP Mustard oil

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Instructions

1. Wash, clean and pat dry the chicken pieces. Add ginger garlic, red chili powder, lemon juice, red food color, amchoor and salt. Add the grated cheese. Mix well.

   
2. Add the javitri powder and cream and mix it well.

   
3. Add Kasoori methi.

   
4. Add roasted besan and mix everything well.

   
5. Keep it aside for 2 hours.

   
6. Heat a pan, add oil. Add the chicken pieces, shaking off the extra marinade. Keep cooking the chicken. You can baste butter in between if the chicken starts getting too dry.

   
7. Take it out on a plate, once crunchy. Sprinkle some chaat masala. Serve with lemon and onion salad. ENJOY!!!