Chicken kabab

Ingredients:

3/4 kg chicken pieces boneless

1 tbsp chilli powder

1 tsp coriander powder

1.5 tsp rice flour

1 tsp all purpose flour/ maida

1 tbsp corn flour

Half a tsp turmeric

Salt to taste

2 tbsp ginger garlic paste

Juice of half a lemon

A pinch of kasoori methi

Method-

1. In a mixing bowl add the following - chilli powder+ coriander powder+ rice flour+ maida+ corn flour+ turmeric+ salt+ ginger garlic paste+ lemon juice and mix well with no water added. Then add the cleaned chicken pieces and kasoori methi and keep it aside for half to 1 hour time to marinate.

2. Heat oil to boil, when it's ready( you can check by dipping a piece of toothpick or wooden chop sticks in oil, if it sizzles, then it's ready. Make sure the chop sticks are dry.

3. Now fry one by 5 pieces of marinated chicken on low to medium flame. Make sure the flame stays constant. When you notice your chicken coat is nice and crispy. Take them out on a kitchen paper towel to remove excess oil. Then store them in hotbox. I line my hot box in kitchen paper towel and drop my kababs directly there.

4. You can serve your crispy chicken kabab with mint sauce/ date and imli chutney/ curd sauce/ homemade Schezwan sauce of your choice.

P.S- you could use chicken with bones too but the chicken needs to be marinated longer to make the meat soft and crisp. I like boneless chicken because my family likes that cut of meat and it's more juicier to eat.