Chicken Sholay Kebab Recipe
Chicken Sholay Kebab Recipe is a finger licking good kebab made with boneless chicken, that is popular in South India. In this recipe, Chicken is coated in a spicy purpose flour, gram flour and rice flour batter which is flavored with some spices and then deep fried in hot oil.
Ingredients
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300 grams Boneless chicken
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cut into chunks
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4 sprig Curry leaves
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For the ginger-garlic green chilli paste
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2 inch Ginger
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6 cloves Garlic
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2 Green Chillies
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For the chicken sholay kebab batter
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1 tablespoon Rice flour
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3 tablespoons All Purpose Flour (Maida)
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1 tablespoon Gram flour (besan)
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2 tablespoons Kashmiri Red Chilli Powder
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Salt
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to taste
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1 teaspoon Sambar Powder
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander Powder (Dhania)
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Oil
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as required
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for deep frying
Instructions
Step 1
To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned
Step 2
*To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture
Step 3
*To make the batter for the Chicken Sholay Kebab:In a mixing bowl, combine the besan and rice flour along with the maida
Step 4
Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste
Step 5
Add just enough water to make a thick batter of coating consistency
Step 6
Meanwhile, heat oil in a deep frying pan on medium-high heat
Step 7
Once the oil is well heated, reduce the flame to medium-low
Step 8
Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil
Step 9
Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour
Step 10
Drain the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess oil
Step 11
In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper
Step 12
Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot
Step 13
Serve Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam Recipe for a perfect Sunday afternoon lunch
Step 14