Chicken Kebab with Ladi Pao and Fryums
Can have without the Pao too
- Ingredients
- 1/2 kg boneless chicken cut into medium pieces
- 2 Eggs (room temperature)
- 2 tablespoon All Purpose flour (Maida)
- 3 tablespoon Kebab Powder
- Half of 1/4 teaspoon red chily powder
- 2 tablespoon Lime juice
- 1/2 cup Curd / Yogurt
- 2 teaspoon Ginger Garlic paste
- Half of 1/4 teaspoon Salt or as required
- Oil for frying
- Butter for applying on Pao
- Fried Fryums for serving
Method
Marination
Break eggs in a mixing bowl and whisk them with a spoon or a fork.
Add all the above ingredients (except chicken pieces, Fryums, and butter) and mix well.
Make a thick batter of flowing consistency by adding enough water little by little.
If the paste is too thick then you can add more lemon juice or a little water.
Once a thick paste is formed taste the marinade and add more of the ingredients if needed.
Remove all excess water from the chicken pieces and make sure there is no water becasue water or moisture in the chicken or curd is going to drip off the chicken and make kebabs soggy. After removing all water or moisture from the chicken pieces add the chicken pieces to the
marinade and mix well till all the chicken pieces are evenly coated with the marinade and keep aside.
Cover the bowl and refrigerate for about 3-4 hours (do not freeze for more hours) to allow the flavors from the marinade to get into the chicken.
If you do not have enough time then freeze it for half an hour.
Method
Remove the marinated chicken pieces from the refrigerator 2 hours before cooking.
In a heavy deep bottomed non stick oil heat oil on medium flame setting.
Dredge the marinated chicken in all purpose flour so that the entire piece is completely coated well with flour.
After oil is hot enough to deep fry the marinated chicken till they turn red and crisp outside
Do not overcrowd the pan while frying.
Shut the gas and remove the chicken kebabs from the gas.
In the same oil fry some Fryums.
After they are fried shut the gas and coat them slightly with red chilly powder and keep aside.
Keep them on a kitchen towel or a wire rack to allow excess oil to drop off or strain off.
After all the excess oil is gone either serve them with onion rings,
lemon wedges, yogurt, green chutney, and cucumber slices or make a Pao Sandwich as shown in the picture.
Assembling the Chicken Pao Sandwich
Mix onion rings in yogurt and keep aside.
Take one ladi pao slit it and slightly butter it.
Take a hot grill or non stick pan and toast the pao lightly on both sides.
Apply Green Chutney on the pao.
Add the yogurt coated onions on the Pao place 2-3 kebabs (depending on the size) & serve with fried fryums.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
