Chicken Sholay Kebab Recipe Step By Step

To begin making the Chicken Sholay Kebab formula, keep the boneless chicken cubes, washed and cleaned. *To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of moisture and grind it to a velvety mixture. *To make the paste for the Chicken Sholay Kebab:In a mixing mixing bowl, combine the besan and rice ground mix along with the maida.

Into this mixing bowl, empty in the kashmiri red chilli ground mix, table salt to palate, sambar ground mix, coriander ground mix, cumin ground mix and ginger-garlic green chilli paste. empty in just enough moisture to make a thick paste of coating consistency.Meanwhile, toasty fat in a deep frying pot on medium-high toasty.

Once the fat is well heated, reduce the flame to medium-low. Now dunk the boneless chicken chunks into the paste and gradually lower the well coated chicken into the fiery fat. Deep pot-fry on medium toasty, until the Chicken Sholay Kebab are crisp and deep brown in colour. empty out the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess fat.In the same fiery kadai, pot-fry the curry leaves until crisp and empty out on an absorbent paper.Top the Chicken Sholay Kebab with the crackling fried curry leaves and present fiery.present Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam formula for a flawless Sunday afternoon lunch. .