Chicken Sholay Kebab Recipe

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