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Fried Chicken Kebab



  • 4 tbsp maida/ all purpose flour
  • 2 tbsp cornstarch/cornflour
  • 2 tbsp red chili powder
  • 2 tbsp ginger garlic paste
  • 2 eggs
  • 1 tbsp cumin powder
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • Juice of 2 limes or to taste
  • 3 green chilies finely chopped
  • 1/4 tsp red food colour optional ( I used it)
  • Salt to taste
  • 1 kg chicken with bones
  • 2 tsp rice powder
  • Oil for deep frying



  • In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
  • Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Just before frying add 2 tsp of rice flour to the chicken.
  • Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
  • Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour.
  • Drain on paper towels and serve hot with a few lime wedges & onions rings.


When frying do not reduce the heat to very low because the chicken coating will get soggy at the same time frying in very high heat will give you partially uncooked chicken which you wouldn’t want.