Labnani Kabab Recipe

       Labnani Kabab Recipe

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     500g chicken, cut into small pieces

1 glass of yoghurt (preferably cut)

2 tablespoons ginger garlic paste

1 tablespoon lemon juice

1 teaspoon red chili powder

1 teaspoon coriander powder

> 1 teaspoon cumin powder

1 teaspoon garam masala powder

1 teaspoon chaat masala

Salt to taste

2 tablespoons gram flour (besan)

2 tbsp. tablespoons cornflour

2 tablespoons chopped fresh coriander leaves

2 tablespoons chopped mint leaves

Vegetable oil for frying.    Mix yoghurt, ginger garlic paste, lemon juice, red chilli, coriander powder, cumin powder, garam masala powder, chaat masala and salt in a bowl. This will be your pickle.

Add the chicken to the marinade and mix well to make sure all the chicken is coated. Cover and refrigerate for at least 2 hours or overnight for best results.

In another bowl, mix gram flour, corn flour, chopped fresh coriander leaves and chopped mint leaves.

To warm vegetables Heat oil in a pan or deep fryer over medium-high heat.

Remove all the pieces of the marinated chicken and add the flour and cornmeal mixture evenly.

Carefully place the chicken in the hot oil and fry, turning, until golden brown and cooked through. Sometimes to provide heat. This will take approximately 6-8 minutes.

Once the Labnani Kababs are cooked and turn golden brown, remove the oil and drain on a paper towel to remove excess oil.

Serve hot with mint pickle, onion slices and lemon slices that you set aside.

Hello Rabbani kebabs!