Chicken Kabab
Bengaluru-style red chicken kabab, crisp at the edges.
Chicken Kabab is bengaluru-style red chicken kabab, crisp at the edges. This chicken kabab recipe takes about 40 min from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Chicken Kabab
- 1
Marinate
Mix everything except curry leaves with the chicken. Rest 1 hour.
- 2
Fry
Deep-fry in medium-hot oil until cooked through.
- 3
Crisp
Raise the heat for the last minute for crisp edges.
- 4
Garnish
Fry curry leaves and green chillies and scatter on top.
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Best served with
Pro tips
- Fry in small batches to keep the oil hot.
- The red colour comes from Kashmiri chilli, not food colour.
Did you know?
Bengaluru-style chicken kabab is a deep-fried starter, very different from the grilled kebabs of North India.
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