Servings: 3 to 4

Ingredients For the Chicken Marinade:  

• ½ kg boneless chicken, cut into bite-sized pieces 

• 8-10 garlic cloves 

• 1-inch ginger 

• 15-20 curry leaves 

• 4-5 green chillies  

Ingredients For the Marinade Masala: 

 

• 2 tablespoons lemon juice 

• 2 tablespoons chicken masala (as it already contains salt) 

• 1 teaspoon garam masala 

• ¼ teaspoon turmeric powder 

• 1 teaspoon amchur (dry mango powder) 

• ¼ teaspoon chilli powder 

• ½ teaspoon cumin powder 

• 1-2 tablespoons tomato ketchup 

• ¼ teaspoon salt 

• 2-3 tablespoons cornstarch  

For Deep Frying:  

• Oil, for deep frying 

• Green chillies, slit but not opened 

• Garlic cloves 

• Curry leaves  

Method:

1. Add the garlic, ginger, curry leaves, and green chillies to a blender. 

2. Grind coarsely. Add the ground paste to the boneless chicken. 

3. Add the lemon juice, chicken masala, garam masala, turmeric powder, amchur, chilli powder, cumin powder, tomato ketchup, salt, and cornstarch. 

4. Mix everything thoroughly until the chicken is well coated. 

5. Let it rest for 10-15 minutes. Heat oil in a deep pan. 

6. Add the marinated chicken pieces in batches and deep-fry until the chicken is fully cooked and crispy. 

7. Just before removing the chicken, add the slit green chillies, garlic cloves, and curry leaves to the hot oil. 

8. Fry until crispy. Remove the crispy chicken kababs, fried green chillies, garlic, and curry leaves from the oil. 

9. Drain off the excess oil. 

10. Serve hot as a starter or evening snack, garnished with the crispy garlic, curry leaves, and fried green chillies.