Name: Chicken Kabab Fry (Mangalorean) recipe by Lynette Dsouza at BetterButter
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 4
Ingredients: 6-8 pieces of chicken; Chilli powder – 1 tbsp; Garam Masala Powder - 1 tbsp; Ginger Garlic paste – 1 tbsp; Green chilli sauce – 1 tsp; Tomato sauce – 1 tsp; Gram flour – 5 tbsp; Rice flour - 1 tbsp; 1/2 tsp turmeric powder; Curd – 3/4 cup (water to mix for a firm paste); 1/2 lime; Salt to taste

ABOUT Chicken Kabab Fry (Mangalorean) RECIPE

This is dish from Karnataka usually most make it with readymade mixes, this is my version, gluten free.

Ingredients Serving: 4

6-8 pieces of chicken
Chilli powder – 1 tbsp
Garam Masala Powder - 1 tbsp
Ginger Garlic paste – 1 tbsp
Green chilli sauce – 1 tsp
Tomato sauce – 1 tsp
Gram flour – 5 tbsp
Rice flour - 1 tbsp
1/2 tsp turmeric powder
Curd – 3/4 cup (water to mix for a firm paste)
1/2 lime
Salt to taste

Instructions

Take all the dry ingredients including salt in a bowl and mix well.
Add curds, lime and a little water and stir well, you can check for salt if needed more can be added. The batter should be semi thick.
Add all the chicken pieces and coat well. Marinate for 3-4 hours (if possible) else half an hour to one hour should do.
Take oil in a kadai and deep fry the pieces 4-5 pieces at a time. Once the sides leave. turn over to the other side and fry on medium flame. You can increase the flame to high for 3-4 minutes once done to get a crisp coating.

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