Homemade Kabab Powder
Keeping a handmade kabab powder in your cupboard is a game-changer if you want juicy, smokey kababs with an enticing blend of spices! The key to making restaurant-quality tikkas, grills, and kababs in your own home is this aromatic spice blend.This kabab powder, which is made with a perfect blend of earthy spices like cumin, coriander, and fennel, as well as the warmth of cinnamon and cloves, gives your food depth and richness. The ideal amount of heat is provided by freshly ground pepper and chilli powder, while a sprinkle of dried mango powder or lemon zest adds a tangy kick.The wonderful thing about this handmade version is that you have complete control over the materials' quality and freshness, guaranteeing that there are no artificial additions or preservatives. It can be used for marinades, curries, and even vegetarian kababs.You will always have a jar of fragrant kabab powder on hand to add deep, robust flavours to your meals with this straightforward and uncomplicated method. Prepare to impress your loved ones and friends with delicious handmade kababs!
Ingredients
- Chicken with/without skin – 750gms
- Byadagi Chilli Powder- 1.5 Tbs
- Coriander Powder – 1 Tbs
- Turmeric Powder – 1/4 Tsp
- Jeera Powder – 1/2 Tsp
- Pepper Powder – 1/4 Tsp
- Garam Masala- 1/4 Tsp
- Rice Flour – 1/2 Tbs
- Maida – 1Tbs
- Corn Flour – 2 Tbs
- Few Curry Leaves
- Kasuri Methi-Little
- Salt -1/2 Tbs
- Ginger Garlic Paste- 1 Tbs
- Egg White- 1
- Fresh Curd-4-5 Curd
- Oil
Instructions
- In a jar, add byadagi chili powder, coriander powder, turmeric powder, cumin powder, pepper powder, garam masala, rice flour, maida, corn flour, a few curry leaves, kasuri methi, and salt. Blend everything into a fine powder.
- Kabab Powder is ready.
- Take chicken and wash it properly
- In a bowl, combine ginger-garlic paste, egg white, fresh curd, and the kabab powder you prepared.
- Squeeze excess water from the chicken, add it to the paste, and mix thoroughly. Set aside to marinate for half an hour.
- In a kadai, heat a sufficient amount of oil over high flame.
- Reduce the heat to medium, then fry the chicken pieces for 7-8 minutes until they are golden and cooked through.
- There’s no need for double frying, as the mixture contains rice flour and maida, which will make the chicken crispy and delicious.
- Finally, add curry leaves and fry for a few seconds. Then, transfer the fried chicken along with the curry leaves to a plate and serve hot.