Chicken Kebab Recipe – Crispy & Spicy Indian Fried Chicken

Last Updated on 4 months by Neha Deshmukh

Chicken Kebab Recipe – Crispy & Spicy Indian Fried Chicken

Hey everyone! If you’re anything like me, you absolutely love a good kebab. There’s just something so satisfying about that crispy exterior and juicy, flavorful inside. I remember the first time I made these – it was for a little get-together with friends, and they disappeared in minutes! This Chicken Kebab recipe is a family favorite, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any chicken kebab recipe. It’s a flavour explosion! We’re talking tender chicken marinated in a vibrant blend of spices, then deep-fried to golden perfection. It’s crispy, it’s spicy (but you can adjust that!), and it’s incredibly moreish. Perfect as a starter, a side dish, or even a snack with a cup of chai. Plus, it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make these amazing Chicken Kebabs:

• 1.2 kg chicken, cut into bite-sized pieces
• 5 tbsp all-purpose flour
• 2.5 tbsp cornflour
• 2 tbsp ginger-garlic paste
• 2 tbsp red chilli powder
• 1 tsp Kashmiri chilli powder
• 2 eggs
• Salt to taste
• 0.5 tbsp cumin powder
• 2 tsp garam masala powder
• 1 tsp coriander powder
• Juice of one lime
• Oil for deep frying
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chilli Powder: Don’t skip this! It gives the kebabs that beautiful, vibrant red colour without adding a ton of heat. It’s all about the colour, honestly.
• Fresh Ginger-Garlic Paste: Seriously, fresh is best here. The flavour is so much brighter and more fragrant than the jarred stuff. I usually make a big batch and freeze it in ice cube trays for easy use.
• Cornflour is Key: This is what gives the kebabs that incredible crispy texture. It’s a little secret weapon! Don’t substitute it with more flour – the cornflour is essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken into nice, bite-sized pieces. About 1-inch cubes work well. Give it a good wash, drain it thoroughly, and pat it completely dry with a kitchen towel. This is important – you want the batter to stick!
2. Now, in a large bowl, let’s make the marinade. Combine the all-purpose flour, cornflour, ginger-garlic paste, red chilli powder, Kashmiri chilli powder, eggs, salt, cumin powder, garam masala, coriander powder, and lime juice. Mix it all up until you have a nice, thick batter. It should coat the back of a spoon.
3. Time to coat the chicken! Add the chicken pieces to the batter and make sure each piece is evenly coated. Really get in there with your hands!
4. Now for the marinating. Cover the bowl and let the chicken marinate for at least an hour. Honestly, the longer, the better – I’ve even left it overnight in the fridge for maximum flavour.
5. Heat up your oil in a kadai or deep fryer. You want it nice and hot, but not smoking. Test it by dropping a tiny piece of batter in – it should sizzle immediately. Briefly fry the curry leaves until crisp and set aside.
6. Carefully add the marinated chicken pieces to the hot oil, working in batches so you don’t overcrowd the pan. Fry until they’re golden brown and cooked through – about 6-8 minutes per batch.
7. Remove the fried kebabs and place them on a paper towel-lined plate to drain off any excess oil.
8. Finally, sprinkle with the fried curry leaves and a little chaat masala (optional, but highly recommended!) before serving.

Expert Tips

• Don’t Overcrowd the Pan: This will lower the oil temperature and result in soggy kebabs. Work in batches!
• Oil Temperature is Crucial: Too cold, and the kebabs will absorb too much oil. Too hot, and they’ll burn on the outside before cooking through.
• Double Fry for Extra Crispiness: For super crispy kebabs, fry them once, let them cool slightly, and then fry them again for a minute or two.

Variations

Let’s get creative!

• Spice Level:
  • Mild: Reduce the red chilli powder to 1 tsp.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: These are perfect for Eid or Diwali parties! Everyone loves a good kebab.
• Gluten-Free: Swap the all-purpose flour for rice flour for a gluten-free version.
• Air Fryer Variation: Preheat your air fryer to 200°C (390°F). Lightly spray the kebabs with oil and air fry for 12-15 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious! My friend, Priya, swears by this method.

Serving Suggestions

Serve these Chicken Kebabs immediately while they’re still hot and crispy! They’re amazing with:

• Mint Chutney (recipe below!)
• Lime Wedges
• A simple salad
• Naan bread or roti

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

1. What is the best way to ensure the kebabs are crispy and not soggy?

Make sure your chicken is completely dry before coating it in the batter, don’t overcrowd the pan when frying, and drain them well on paper towels.

2. Can I marinate the chicken for longer than 1 hour? What’s the maximum time?

Yes, you can! You can marinate the chicken for up to 24 hours in the fridge. The longer it marinates, the more flavorful it will be.

3. What is the difference between red chili powder and Kashmiri chili powder, and can I substitute one for the other?

Red chili powder is generally hotter, while Kashmiri chili powder is milder and primarily used for its vibrant red colour. You can substitute, but your kebabs will be spicier if you use only red chili powder.

4. Can I use boneless, skinless chicken thighs instead of chicken breast? How will it affect the cooking time?

Yes, you can! Chicken thighs will be more tender and flavorful. They might take a minute or two longer to cook through, so make sure they’re fully cooked before removing them from the oil.

5. What is a good homemade mint chutney recipe to serve with these kebabs?

Here’s a quick one: Blend 1 cup fresh mint leaves, 1/2 cup fresh coriander, 1-2 green chilies, 1 tbsp lemon juice, 1 tsp ginger, and a pinch of salt in a blender with a little water until smooth.

6. How do I adjust the spice level of these kebabs?

Adjust the amount of red chilli powder to your liking. Start with less and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!