Chicken Sholay Kebab Recipe
A non-veg South Indian Recipes recipe with boneless chicken - cut into chunks, sprig curry leaves, inch ginger. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned
boneless chicken - cut into chunks(300 grams) - 2
*To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture
inch ginger(2)cloves garlic(6)green chilli(2)tablespoons all purpose flour (maida)(3)tablespoons kashmiri red chilli powder(2) - 3
*To make the batter for the Chicken Sholay Kebab:In a mixing bowl, combine the besan and rice flour along with the maida
boneless chicken - cut into chunks(300 grams)rice flour(1 tablespoon)tablespoons all purpose flour (maida)(3)gram flour (besan)(1 tablespoon) - 4
Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste
boneless chicken - cut into chunks(300 grams)inch ginger(2)cloves garlic(6)green chilli(2)tablespoons kashmiri red chilli powder(2)salt - to tastesambar powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 5
Add just enough water to make a thick batter of coating consistency
- 6
Meanwhile, heat oil in a deep frying pan on medium-high heat
- 7
Once the oil is well heated, reduce the flame to medium-low
- 8
Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil
boneless chicken - cut into chunks(300 grams) - 9
Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour
boneless chicken - cut into chunks(300 grams) - 10
Drain the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess oil
boneless chicken - cut into chunks(300 grams) - 11
In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper
sprig curry leaves(4) - 12
Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot
boneless chicken - cut into chunks(300 grams)sprig curry leaves(4) - 13
Serve Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam Recipe for a perfect Sunday afternoon lunch
boneless chicken - cut into chunks(300 grams)rice flour(1 tablespoon)
Rate this recipe
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Chicken Sholay Kebab Recipe
A non-veg South Indian Recipes recipe with boneless chicken - cut into chunks, sprig curry leaves, inch ginger. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned
boneless chicken - cut into chunks(300 grams) - 2
*To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture
inch ginger(2)cloves garlic(6)green chilli(2)tablespoons all purpose flour (maida)(3)tablespoons kashmiri red chilli powder(2) - 3
*To make the batter for the Chicken Sholay Kebab:In a mixing bowl, combine the besan and rice flour along with the maida
boneless chicken - cut into chunks(300 grams)rice flour(1 tablespoon)tablespoons all purpose flour (maida)(3)gram flour (besan)(1 tablespoon) - 4
Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste
boneless chicken - cut into chunks(300 grams)inch ginger(2)cloves garlic(6)green chilli(2)tablespoons kashmiri red chilli powder(2)salt - to tastesambar powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 5
Add just enough water to make a thick batter of coating consistency
- 6
Meanwhile, heat oil in a deep frying pan on medium-high heat
- 7
Once the oil is well heated, reduce the flame to medium-low
- 8
Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil
boneless chicken - cut into chunks(300 grams) - 9
Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour
boneless chicken - cut into chunks(300 grams) - 10
Drain the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess oil
boneless chicken - cut into chunks(300 grams) - 11
In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper
sprig curry leaves(4) - 12
Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot
boneless chicken - cut into chunks(300 grams)sprig curry leaves(4) - 13
Serve Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam Recipe for a perfect Sunday afternoon lunch
boneless chicken - cut into chunks(300 grams)rice flour(1 tablespoon)
Rate this recipe
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