Bangalore Empire Chicken Kebab | Bangalore Famous Chicken Kebab | Empire Style Chicken Kebab Recipe

Bangalore Empire Chicken Kebab | Bangalore Famous Chicken Kebab | Empire Style Chicken Kebab Recipe

Bangalore’s famous chicken kebab isn’t just food — it’s a culinary experience, born from the city’s vibrant streets, bustling markets, and centuries of Mughlai and South Indian influence. Walk through iconic neighborhoods like Shivaji Nagar or Mosque Road, and you’re immediately hit by the smoky aroma of marinated meat sizzling on open flames. That’s the scent of Bangalore’s signature kebab calling your name.

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Ingredients
For the Marinade
• 1kg g chicken (with bones), cleaned and cut into medium-sized pieces
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 heaping tbsp curd (yogurt)
• 1 tsp ginger-garlic paste

Before Frying
• 1 egg
• ½ tsp semolina (sooji)
• 3 tbsp corn flour
• 2 tbsp all-purpose flour (maida)
• ¼ tsp red food color (optional)
• Curry leaves (a handful)
• Oil (for deep or shallow frying)

Instructions
1. Marinate the Chicken
1. In a large mixing bowl, add the chicken pieces.
2. Add lemon juice, salt, red chili powder, turmeric, black pepper, cumin powder, garam masala, coriander powder, curd, and ginger-garlic paste.
3. Mix everything well to coat the chicken pieces evenly. Use your hands for best results.
4. Cover the bowl and marinate for at least 2 hours in the refrigerator. For best flavor, marinate overnight.
2. Prepare for Frying
1. After marination, take the chicken out of the fridge and let it come to room temperature (about 15–20 minutes).
2. Crack one egg into the bowl and mix well with the marinated chicken.
3. Add semolina, corn flour, maida (all-purpose flour), and red food color. Mix again until the coating is smooth and clings to the chicken. If the mixture feels too dry, add a few drops of water. If too wet, sprinkle a little more corn flour.

3. Fry the Kebab
1. Heat oil in a deep frying pan or wok on medium heat.
2. Once the oil is hot (test by dropping a small batter piece—it should sizzle), gently drop in a few chicken pieces without overcrowding the pan.
3. Add a few curry leaves into the oil with the chicken. They will infuse a nice aroma and flavor.
4. Fry the chicken until golden brown and fully cooked (about 6–8 minutes per batch depending on the size of pieces).
5. Remove and place on paper towels to drain excess oil.
4. Serve
• Serve hot with mint chutney, onion rings, and lemon wedges.
• Perfect as an evening snack or as an appetizer at gatherings.