Chicken Sholay Kebab Recipe
Introduction
Chicken Sholay Kebab is a delectable and flavorful appetizer that originates from South India. Known for its unique preparation, this dish combines tender boneless chicken with a crispy, spicy batter. Often found in non-vegetarian restaurants, the Sholay Kebab is a true crowd-pleaser, especially for those who love the rich taste of South Indian cuisine. The chicken is coated with a batter made from chickpea flour, rice flour, and all-purpose flour, then deep-fried to golden perfection. The addition of curry leaves enhances its aroma, giving the kebab an irresistible fragrance.
Perfectly crispy on the outside and juicy on the inside, Chicken Sholay Kebab is an ideal starter or appetizer to serve at your next gathering. Let’s dive into the recipe!
Ingredients
To make this mouthwatering Chicken Sholay Kebab, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless Chicken | 300 grams, cut into pieces |
| Curry Leaves | 4 sprigs |
| Fresh Ginger | 2-inch piece |
| Garlic | 6 cloves |
| Green Chilies | 2, chopped |
| Rice Flour | 1 tablespoon |
| All-Purpose Flour (Maida) | 3 tablespoons |
| Chickpea Flour (Besan) | 1 tablespoon |
| Kashmiri Red Chili Powder | 2 tablespoons |
| Salt | To taste |
| Sambar Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Oil | For deep frying |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: 3-4 servings
Instructions
-
Prepare the Chicken
Begin by thoroughly washing the boneless chicken pieces. Cut them into bite-sized pieces if needed, ensuring that the pieces are uniform in size for even cooking. -
Prepare the Ginger-Garlic-Green Chili Paste
To make the paste, take fresh ginger, garlic, and green chilies. In a grinder or food processor, add the ginger, garlic, green chilies, and 2 tablespoons of water. Grind them into a smooth paste. Set aside. -
Make the Batter
In a large mixing bowl, combine chickpea flour (besan), rice flour, and all-purpose flour (maida). Add Kashmiri red chili powder, salt, sambar powder, cumin powder, and coriander powder. Stir everything together until well combined. Next, add the ginger-garlic-chili paste and a little water to the mixture to form a thick batter. Ensure that the batter has a smooth consistency, not too runny but thick enough to coat the chicken pieces. -
Fry the Chicken
Heat oil in a deep frying pan over medium heat. Once the oil is hot, dip the marinated chicken pieces into the batter, ensuring they are evenly coated. Gently place the coated chicken pieces into the hot oil and fry until golden brown and crispy. This should take about 5-7 minutes per batch, depending on the size of the chicken pieces. -
Fry the Curry Leaves
In the same frying pan, add a few curry leaves and fry them until they become crispy. This will add an aromatic crunch to the kebabs. -
Serve
Remove the fried chicken pieces from the oil and place them on an absorbent paper towel to drain any excess oil. Toss the crispy curry leaves over the fried chicken and mix well to coat the kebabs evenly. -
Enjoy
Serve the Chicken Sholay Kebab hot with a side of rice and a tangy tomato rasam for a complete meal. These kebabs can also be served with mint chutney or a yogurt dip for extra flavor.
Conclusion
Chicken Sholay Kebab is a flavorful and crispy South Indian dish that can easily be prepared at home. With a combination of boneless chicken, aromatic spices, and a crispy coating, this appetizer is sure to leave a lasting impression on your guests. Whether served with a meal or enjoyed as a snack, these kebabs are a perfect choice for any occasion. Enjoy the taste of South India right at your dining table!
