Made this version of Chicken Kebab for Sunday lunch. I am making Chicken after a long gap, the Sunday lunch was Mutton Gravy with Masala Annam and this Chicken Kebab. When we recently visited my SIL, she made a Chicken Kebab, that she normally makes when we visit.

Previously she used to deep fry. This time she made it pan fried so it was much less oil. So remembering that I wanted to recreate. However I forgot what all she added and of course not as much oil as she had added.

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I didn't have time to call her up for recipe, so ended up with a version I could think as I went ahead. So another one is pending.

Everybody loved the masala. So thought would share it right away before I could forget.

Pan Fried Chicken Kebab Recipe

Ingredients Needed:

For the Marinade

Chicken - 1/2 Kg
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Garam Masala - 1/2 tsp
Chat Masala - 1/2 tsp
Curds - 1/2 cup
Salt to taste

For the Roasting

Ghee - 2 tsp
Curry Leaves
Green Chilies - 2 medium

How to make pan fried Chicken Kebab

Wash and cut chicken into bite size pieces

Drain to remove all water, then take it in a bowl.

Add all the spices for the marinade along with curds and mix well. Refrigerate for 4 hrs.

Pressure cook the chicken without adding water for at least two whistles.

Once the pressure falls, heat a non stick pan with ghee, add curry leaves and chopped chilis.

Then add the chicken along with the masala and roast well.

Cook on open until the chicken is dry.

Serve with finely chopped onions.