Chicken pieces (cleaned and washed) – 500 gms Ginger-garlic paste – 1 tsp Red chilly powder – 1 tsp Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Vinegar – 1 tsp Ghee – 4 tbsp Eggs – 4 nos. Bread crumbs – 1 cup Salt and sugar to taste
Method
Mix chicken with all ingredients except ghee, eggs and bread crumbs. Refrigerate for 8 hours. Pull out of the refrigerator, dip chicken pieces in egg, roll them in breadcrumbs. Fry until chicken is done and turns reddish brown in colo
Kebabs: 110 to 150 ml vegetable oil, 1 large green chilli (finely chopped), 1 tsp. chopped ginger, 2 garlic cloves (chopped), 1 tbs. chopped fresh coriander, 2 eggs, salt, 3 to 4 tbs. plain flour.
Method
Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours. Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg. Carefully deep fry kebabs until golden-brown. Serve with salad.
