Summer Time is Barbeque Time! I got this recipe from one of my aunts. Thanks Ambu aunty for sharing the recipe. I should say she is a wonderful cook; everything she cooks tastes so good. Her fish fry is- to die for. You can check out my version of Fish fry, but its nothing compared to hers. Since my aunt does not have a BBQ grill, she deep fries the Kebab. It’s like Chicken pokoda (see picture below).Ingredients:. Boneless tender Chicken breast – 3 chicken breast fillets
. Fresh Ginger paste – 1 tbsp.
. Fresh Garlic paste – 1 tbsp.
. Chilli powder – 1 tbsp. (or to taste, depending on how spicy you want)
. Turmeric Powder – 1 tsp.
. Salt – to taste.
. Garam Masala Powder – ½ tsp.
. Kasuri Methi – 1tbsp. (I use MDH Peacock Kasoori Methi)
. Lemon Juice – from 1 lemon
. Egg white – from 1 egg.
. Corn flour – 3 tbsp. ( corn starch works well too)
. Cooking color (Red) – ¼ tsp
. Butter – ½ cup
. Fresh coriander – chopped for garnish

Method:1. Clean and cut the chicken into cubes.
2. Mix in turmeric powder, salt, and chilli powder with chicken pieces.
3. Next mix in ginger/garlic paste, lemon juice and garam masala powder. Keep it aside for 10 - 15 minutes
4. While chicken pieces are soaking in the spices, in another bowl beat in corn flour with egg white and red color. Use a metal bowl, you don’t want to end up with red color stained tupperware.
5. Add the chicken to the egg mixture. Mix it all, cover it and let it marinate for at least an hour or two. . If you are planning a party you could prepare the day before the party and let the chicken marinate in the refrigerator overnight.
6. Skewer the chicken piece and grill in an oven or on charcoal/electric grill for 10 minutes or until golden brown.
(Hint: Add onion wedges in between the chicken pieces so that it won’t stick together. Onion adds extra flavor too.)
7. Apply melted butter (and remaining marinade) with basting brush over chicken pieces, turn it over and cook on the other side. Repeat the step until chicken is well done.
8. Remove them from skewers & garnish with coriander leaves or cilantro.

Serve hot with lemon wedges on the side.
For Deep fried chicken Kabob.
Follow the procedure until step 5. Add a bit more corn flour/starch to make the coating thick. Deep fry the chicken pieces on medium-high flame until golden brown. Fry in small batches of 5 to 6 pieces at a time. Remove from the oil and drain the excess oil on a paper towel.

Serve hot with lemon wedges on the side.