Empire Chicken Kebabs Bangalore Empire Restaurant Style Chicken Kebabs
1/2 tbsp garam masala
1 tsp coriander powder
1 tbsp chilli powder or to taste
1/4 tsp turmeric powder
1/2 tsp cumin powder
Salt to taste
1/4 tsp red food colour
2 tbsp cornstarch
1 tbsp rice flour
3 tbsp all-purpose flour
2 tbsp lemon juice
1 tbsp ginger garlic paste
500g chicken, with bones
Oil for deep frying
1 or 2 tbsp water if required
Wash and clean the chicken.
In a large bowl, whisk together all the spices.
Then add chicken and coat, add 1 or 2 tbsp water if the batter is too thick.
Cover and refrigerate it for 2-3 hours or overnight.
(Allow the cold chicken to come to room temperature before frying)
Heat oil in a heavy bottomed vessel, once the oil is hot, add the chicken pieces.
Fry in batches (don't overcrowd).
Fry for 3-4 minutes turning the pieces occasionally.
Flip the chicken, fry until crispy.
Remove them to on paper towels and serve hot with a few lemon wedges & onions rings.