These Kababs are to die for, soft, succulent, pieces of non veg heaven. This recipe is from Ria’s Collection. Less talking not, so onto the recipe. I am copy pasting her recipe verbatim from her site for my convenience. But I really believe you guys must take a dekko at the original recipe here, if not for anything else at least to ogle her photos. Thanks Ria for the awesome recipe. This is a keeper.
4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste
1 kg chicken, with bones (I used a whole chicken)
Oil for deep frying
Method: In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour. Drain on paper towels and serve hot with a few lime wedges & onions rings.
I am repeating what I already said. This recipe is from Ria, copied VERBATIM. Original recipe is here