It shook me a lot when I thought to myself that we are already on the last month of 2016. I thought that only I was the one who had the thought, but then almost everybody I spoke to felt this year was super fast. I really don’t know what I have achieved this year except for getting a year older and putting on some weight! 😕 It has been a very frustrating year as far as the latter is concerned but sometimes I feel I have to just take the pressure off myself and try it slowly and steadily. On the other hand, if I don’t keep the pressure on myself, I tend to let myself too loose too. So I am not sure which way I should be moving… hehe… Nonetheless, coming to how fast time is flying, this reminds me of the tiny yet power packed Surah Al-Asr. The chapter in the Quran may have only three verses, but is so full of meaning that it will set you thinking about how much at loss you are with regards to time. Here is an interesting article, beautifully explaining the chapter. Time is something that won’t wait for us, so it becomes imperative as days pass as to how we utilize it. May He make us among those who use our time wisely… Aameen…
Anybody who has been to Bangalore at least once would have heard of the famous Fried Chicken Kebabs that the Bangalore Imperial and Empire restaurants serve. The time I had gone to Bangalore, which was way back in 2000 and it was such a haphazard trip! – we didn’t get the chance to relish the kebabs. When we move out, we are normally worried about how much halal the chicken would be so it would always be vegetarian food, much to the irritation of us kids. 😉 I got my first taste when Bangalore Empire opened its doors in Dubai a few years ago. Now each time, we go there, the first item we order is this kebab. And not the small platter, but the large one. 😉 They are so juicy that you need to hold a tissue to avoid all the dripping that come off it. 😀 So you can imagine the excitement when I saw this recipe and could make it at home whenever I feel like having it. Normally deep fried goodies are a big no-no for me at home, but when I have special guests at home or when there is a real push to make this, then I normally don’t stop myself. The kids and the adults love it equally and it disappears even before I finish frying the batch – it doesn’t matter whether they burn their tongue or not! 😀 I have used Kashmiri chilli powder to get the slight red tinge, though the one you get at the restaurant, would be really deep red and it is known that you would get that by using red color. Try it at least once and I am sure it would not stop with a first time. You would keep making it again and again and again, not withstanding the guilt pang which comes with deep frying! 😉
- 1.2 kg chicken
- 5 tbsp all purpose flour
- 2½ tbsp cornflour
- 2 tbsp ginger garlic paste
- 2 tbsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 eggs, beaten
- Salt to taste
- ½ tbsp cumin powder
- 2 tsp garam masala powder
- 1 tsp coriander powder
- Juice of one lime
- Oil for deep frying
- 2 sprigs curry leaves
- Cut the chicken into bite sized pieces. Wash well and allow to drain off completely. Pat well with kitchen towel.
- Combine ingredients from all purpose flour to lime juice in a bowl and mix well to make it a thick batter.
- Drop the chicken into the batter and mix well to combine, ensuring all pieces are coated well.
- Set aside for at least one hour for marination. The more, the better!
- Heat oil for deep frying in a kadai.
- Once the oil becomes really hot, briefly fry the curry leaves and drain into a lined vessel, reserved for the drained chicken.
- Drop in pieces and fry well till nicely done. Drain on a kitchen towel.
- Serve hot sprinkled with the fried curry leaves as a starter or a side dish.
Try to keep the pieces small so that it gets cooked well in the inside.