Chicken ke Sholay

Among the many varieties of chicken kebabs we have tried—both homemade and at restaurants—this particular one holds a special place in our memories. It comes from one of our favorite restaurant chains, with several branches across New Jersey and neighboring states. Before long, it became a family favorite, the kind of dish we would almost automatically order whenever we visited.

Then, quite unexpectedly, the branch closest to our home closed down. Anyone living in the United States knows that distances here can feel relative—but when we say five miles, that truly counts as “close.” Losing that nearby spot was certainly disappointing.

Still, moments like these often come with an upside: they inspire you to recreate the dishes you love in your own kitchen. I like to think of it as a small test of our culinary instincts—a chance to discover what we are capable of creating ourselves. And so, I decided to try making these irresistible bites at home.

It took a few attempts to get them just right, but when you genuinely love food and enjoy experimenting with spices, the process itself becomes part of the pleasure. The real challenge lies in finding that perfect balance of flavors—the exact level of seasoning and spice that captures the memory of the original dish.

In the end, those little kitchen experiments often lead to something even more rewarding: new favorites at the family table—dishes that are not only delicious, but made with care and love, which somehow makes them taste even better.

Print Recipe

Chicken ke Sholay

Fried Chicken kebabs

Votes: 1
Rating: 5
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Cuisine

Indian, Mughlai, Pakistani

Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken [ Boneless] Cut to small size pieces.
• Salt
• 1 tsp Red chili powder
• 1/2 tsp Cumin powder
• 1 tsp Tandoori Powder
• 1/8 tsp Citric acid
• 2-3 tbsp Ginger garlic paste
• 2 tbsp Lemon juice
• 1/2 cup All purpose Flour
• 2 tbsp Rice flour
• 2 tbsp Corn Starch Powder
• 2-3 cups Canola oil Or any other oil of your choice to fry the Chicken
• 2 tbsp olive oil
• 4-5 No. Green chilies slit
• 1/4 cup curry leaves
• 1 tsp sesame seeds
• 1/2 tsp Chaat masala Optional

Cuisine Indian, Mughlai, Pakistani Prep Time 5 minutes Cook Time 20 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 1 Lb Chicken [ Boneless] Cut to small size pieces. Salt 1 tsp Red chili powder 1/2 tsp Cumin powder 1 tsp Tandoori Powder 1/8 tsp Citric acid 2-3 tbsp Ginger garlic paste 2 tbsp Lemon juice 1/2 cup All purpose Flour 2 tbsp Rice flour 2 tbsp Corn Starch Powder 2-3 cups Canola oil Or any other oil of your choice to fry the Chicken 2 tbsp olive oil 4-5 No. Green chilies slit 1/4 cup curry leaves 1 tsp sesame seeds 1/2 tsp Chaat masala Optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. These are lovely on the side with Daal Chawal.

   
2. Serve them on the side with Tea/Coffee for get togethers.

   
3. Add salt, Red chili powder, Tandoori powder, Cumin powder, Citric acid, Lemon juice and Ginger garlic paste. Mix well. Cover and keep aside for 45 minutes to an hour, preferably in the refrigerator.

   
4. Add the All Purpose flour, Rice flour and corn starch powder. Mix well.

   
5. Heat oil in a frying pan and add the Chicken pieces to it one by one.

   
6. Fry till the Chicken pieces till the are completely cooked and crunchy.

   
7. Take then out n a kitchen towel to drain out excess oil.

   
8. Add Olive oil to another pan followed by Green chilies, Curry leaves and sesame seeds.

   
9. Add the Fried Chicken pieces to the pan and mix well. Sprinkle some chaat masala on top.