Chicken Kabab Powder: Crisp, Red, Restaurant-Style
How to marinate with kabab powder for Bengaluru-style crisp chicken kababs at home.
What it is
Kabab powder is a marinade masala. It is mixed with ginger-garlic paste, lemon juice and a binder so it clings to the chicken and fries up crisp and red.
What usually goes into it
- Kashmiri and hot red chilli
- Coriander, cumin and garam masala spices
- Corn flour or rice flour (binder)
- Dried ginger and garlic
- Salt and a souring agent
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Mix the powder with ginger-garlic paste, lemon juice and a little water into a thick paste
- Coat bite-size chicken pieces and rest for at least 30 minutes
- Deep-fry or shallow-fry on medium heat until crisp
- Toss with fried curry leaves and green chillies
How much to use
- 3–4 tablespoons per 500 g chicken
- Check the pack: if it already contains salt, add little or none
Goes well with
Chaat Masala · Garam Masala
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
Crisp, red, restaurant-style chicken kababs
Spicy, tangy, savoury
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