Chicken Kabab

• 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
• 2 tsp Kabab Powder
• 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 flour 
• Oil for deep frying

Step 1

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.

Step 2

Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Just before frying add rice powder.

Step 3

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

Step 4

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.

Step 5

Drain on paper towels and serve hot with a few lime wedges & onions rings.