Indian
Indian - South Indian Classics
Hariyali Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500 g boneless chicken, cubed
- • 1/2 cup thick curd
- • 1 tbsp ginger-garlic paste
- • 2 tsp red chili powder
- • 1/4 tsp turmeric powder
- • 2 tbsp rice flour
- • 1 tsp salt
- • oil for deep frying
- • 10 curry leaves
Preparation Steps
1
Phase 1
Marinate the chicken in curd, ginger-garlic paste, chili powder, turmeric and salt for 1 hour.
2
Phase 2
Stir the rice flour into the marinade so each piece is lightly coated.
3
Phase 3
Deep fry the pieces in hot oil until crisp and cooked through; drain.
4
Phase 4
Fry the curry leaves in the hot oil for a few seconds until crackling.
5
Phase 5
Toss the fried chicken with the curry leaves and serve immediately.