BIRYANI & NON-VEG · RECIPE
Bengaluru-Style Chicken Kabab
Crisp, red, boneless chicken kababs tossed with curry leaves — the darshini favourite.
- Serves
- 4
- Prep
- 10 min + 30 min marinating
- Cook
- 15 min
Ingredients
- 500 g boneless chicken, bite-size
- 3–4 tbsp Khushilo Chicken Kabab Powder
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp curd (optional)
- Oil for frying
- A sprig of curry leaves and 2 slit green chillies
- A pinch of Khushilo Chaat Masala to finish
Method
- 1
Mix the kabab powder, ginger-garlic paste, lemon juice and curd into a thick paste. Add 1–2 tbsp water only if needed.
- 2
Coat the chicken and rest for at least 30 minutes.
- 3
Heat oil on medium and fry in batches for 6–7 minutes until crisp and cooked through.
- 4
Fry curry leaves and green chillies in the same oil and toss with the kababs. Sprinkle chaat masala.
For the air fryer
Brush the marinated chicken with 1 tbsp oil and air-fry at 200 °C for 14–16 minutes, turning halfway.
Shop the spices
Masala blend · 100 gChaat Masala
Tangy finishing sprinkle for chaat, fruit and snacks
Tangy, salty, zesty
₹89
Masala blend · 100 gChicken Kabab Powder
Crisp, red, restaurant-style chicken kababs
Spicy, tangy, savoury
₹86
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