Chicken Sholay Kebab Recipe
Chicken Sholay Kebab Recipe is a lip smacking, spicy chicken kebab, coated in a masaledar batter and deep fried, served with a topping of crispy fried curry leaves. Great to be served as a party appetizer or along with a simple meal of rasam and rice for a comfort meal over the weekends.
Chicken Sholay Kebab Recipe is a finger licking good kebab made with boneless chicken, that is popular in South India. Chicken is coated in a spicy batter of all purpose flour, gram flour and rice flour along with some spices and deep fried in hot oil.
The chicken dish is incomplete without a serving of the crispy fried curry leaves that goes over these piping hot kebabs.
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.
Try our other Chicken Kebab Recipes :
10 M
20 M
30 M
4 Servings
Ingredients
- 300 grams Boneless chicken , cut into chunks
- 4 sprig Curry leaves For the ginger-garlic green chilli paste
- 2 inch Ginger
- 6 cloves Garlic
- 2 Green Chillies For the chicken sholay kebab batter
- 1 tablespoon Rice flour
- 3 tablespoons All Purpose Flour (Maida)
- 1 tablespoon Gram flour (besan)
- 2 tablespoons Kashmiri red chilli powder
- Salt , to taste
- 1 teaspoon Sambar Powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- Cooking oil , as required, for deep frying
How to make Chicken Sholay Kebab Recipe
To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned.
In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture.
In a mixing bowl, combine the besan and rice flour along with the maida. Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste.
Add just enough water to make a thick batter of coating consistency.
Heat oil in a deep frying pan on medium-high heat. Once the oil is well heated, reduce the flame to medium-low.
Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil.
Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour.
Drain the Chicken Sholay Kebab on an absorbent paper.
In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper.
Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot.
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.
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