Chicken Sholay Kebab Recipe: A South Indian Delight
Chicken Sholay Kebab is a mouthwatering, crispy, and flavorful dish that’s popular in the South Indian region. Made with tender boneless chicken coated in a spicy batter of rice flour, all-purpose flour (maida), and gram flour (besan), these kebabs are deep-fried to perfection and flavored with a blend of aromatic spices. The dish is enhanced by the crispy garnish of curry leaves, adding an extra dimension of flavor to each bite. Whether served as an appetizer or part of a hearty meal, Chicken Sholay Kebab promises to be a crowd-pleaser, bursting with irresistible spices and crunch.
Cuisine: South Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients for Chicken Sholay Kebab:
| Ingredient Name | Quantity |
|---|---|
| Boneless chicken (cut into chunks) | 300 grams |
| Fresh curry leaves | 4 sprigs |
| Ginger | 2-inch piece |
| Garlic | 6 cloves |
| Green chillies | 2 |
| Rice flour | 1 tablespoon |
| All-purpose flour (maida) | 3 tablespoons |
| Gram flour (besan) | 1 tablespoon |
| Kashmiri red chili powder | 2 tablespoons |
| Salt | To taste |
| Sambar powder | 1 teaspoon |
| Cumin powder (jeera) | 1 teaspoon |
| Coriander powder (dhania) | 1 teaspoon |
| Oil (for deep frying) | As required |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions for Making Chicken Sholay Kebab:
Step 1: Prepare the Ginger-Garlic-Green Chilli Paste
- Begin by cleaning and washing the boneless chicken chunks. Set them aside.
- In a blender, combine the ginger, garlic, and green chilies with about 2 tablespoons of water. Grind the ingredients to form a smooth paste. This paste will add a flavorful base to the kebab batter.
Step 2: Make the Chicken Sholay Kebab Batter
- In a large mixing bowl, combine the rice flour, all-purpose flour (maida), and gram flour (besan). Stir them together to ensure they are evenly mixed.
- Add the Kashmiri red chili powder, salt, sambar powder, cumin powder, coriander powder, and the ginger-garlic-green chili paste to the dry flour mixture.
- Gradually add water to the mixture, stirring continuously until you achieve a thick, smooth batter that can coat the chicken pieces well.
Step 3: Fry the Chicken Sholay Kebab
- Heat oil in a deep frying pan over medium-high heat. The oil should be hot enough to fry the kebabs, but not smoking.
- Once the oil is sufficiently hot, reduce the flame to medium-low. Begin dipping the boneless chicken chunks into the prepared batter, ensuring each piece is well-coated.
- Gently drop the batter-coated chicken chunks into the hot oil. Fry the kebabs on medium heat, turning them occasionally, until they become crisp and turn a deep brown color.
- Once fried to perfection, remove the Chicken Sholay Kebabs from the oil and place them on an absorbent paper to drain excess oil.
Step 4: Fry the Curry Leaves
- In the same oil, add the curry leaves and fry them until they become crispy and fragrant. This step adds a burst of flavor to the dish.
- Remove the fried curry leaves and place them on a paper towel to drain any excess oil.
Step 5: Garnish and Serve
- Garnish the hot and crispy Chicken Sholay Kebabs with the fried curry leaves.
- Serve the kebabs immediately while they are still hot and crispy.
Serving Suggestions:
Chicken Sholay Kebab makes a perfect appetizer that pairs wonderfully with a refreshing dip or chutney. For a well-rounded meal, serve these kebabs alongside Steamed Rice and a tangy Chettinad Style Poondu Rasam. The contrast of flavors between the rich kebabs and the zesty rasam will elevate the meal to a new level of South Indian culinary delight.
Tips for Making Perfect Chicken Sholay Kebab:
- Consistency of the batter: Ensure that the batter is thick enough to coat the chicken chunks, but not too thick. The right consistency is key to achieving a crispy and crunchy texture.
- Oil temperature: Maintain the right frying temperature. Too hot, and the kebabs will burn; too cool, and they will become greasy. Medium heat is perfect for crisping the kebabs without overcooking them.
- Spice level: Adjust the quantity of green chilies and Kashmiri red chili powder according to your preference for spice. If you prefer a milder flavor, reduce the chili content.
- Serving fresh: These kebabs are best enjoyed fresh out of the fryer while they’re still crispy. If you need to reheat, avoid microwaving as it can make them soggy. Instead, reheat them in a hot pan for a couple of minutes to restore their crispness.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 220-250 kcal |
| Protein | 18-20 grams |
| Carbohydrates | 20-22 grams |
| Fat | 12-15 grams |
| Fiber | 1-2 grams |
| Sodium | 400-450 mg |
| Cholesterol | 70-80 mg |
Conclusion:
Chicken Sholay Kebab is a perfect balance of spice, crunch, and flavor, making it an irresistible dish that’s sure to be a hit at any gathering. This South Indian delicacy, with its rich seasoning and crispy texture, promises to deliver an authentic taste of Indian cuisine right to your plate. Whether you serve it as an appetizer or as part of a festive meal, it’s bound to leave everyone asking for more.
