Chicken ke Sholay

With wide variety of Chicken Kebabs that we try every now and then, some cooked at home and some eaten at restaurants. This Kebab dish is from one of our favorite restaurants, which has quiet a few branches around New Jersey and a few neighboring states. This Kebab was always a family favorite and a dish we regularly ordered.

And then for some reason the restaurant nearest to our house shut down. Now, for people who live or have been to United states know that nothing is “close”, but when we think 5 miles, we mean its close. So, we basically didn’t have any of the restaurant branch anywhere close which definitely makes us sad, but there is always an option to try and make what we like. I feel this is sometimes a test just to prove ourselves our caliber.

So, I got down to trying out making these awesome bites of goodness. It did take a few trials but I think the perks of being in love with your food and being able to play with your spices makes you enjoy cooking food that satisfies your taste buds. The hard part is to just try and get the correct amount of spices to make a dish taste exactly like how we have eaten. The best part is that these experiments make get some wonderful dishes to your dining table which are always a delight and loved.

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Paradise Chicken Fry

Fried Chicken kebabs

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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

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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.