Name: Chicken Kabiraji
Prep time: 15 min
Cook time: 10 min
Total time: 75 min
Ingredients: 500 gm chicken (4 breast pieces); 50 gm coriander leaves; 2 pieces onions (medium size, finely chopped); 3 pieces green chilies; ½ a lemon (juice); ½ tsp black pepper powder; Table salt (To taste); 1 tsp garlic paste; 1 tsp ginger paste; 2 pieces eggs; 2 tbsp corn flour; ½ cup refined wheat flour (maida); 2 cups bread crumbs; 2 pieces eggs; 1.5 tbsp corn flour; Salt (To taste); Refined oil ( An adequate amount); Onion rings (A few); Mustard sauce (A small bowl)

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Chicken kabiraji is made with chicken breast pieces marinated with lemon juice, onion, green chilies and other ingredients. These pieces are then coated in a refined wheat flour and breadcrumb mixture and fried in refined oil in an egg net. The process to make chicken kabiraji at home is elaborate yet simple, as you will find in my recipe.

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KEY TAKEAWAYS

Chicken kabiraji is a delectable snack item.

Serve them hot along with Crispy, golden onion rings, zesty mustard sauce, fresh lemon wedges, refreshing green chutney, a simple salad, a cool yogurt-based raita, or just a bit of chaat masala sprinkled on top.
Chicken kabiraji tastes crispy, spicy, and savory.
Fish kabiraji, vegetable kabiraji, mutton kabiraji, and egg kabiraji tastes almost same as chicken kabiraji due to similar preparations.

The Ingredients:

500 gm chicken (4 breast pieces)

To marinate the chicken pieces:

50 gm coriander leaves
2 pieces onions (medium size, finely chopped)
3 pieces green chilies

½ a lemon (juice)
½ tsp black pepper powder
Table salt – To taste

1 tsp garlic paste
1 tsp ginger paste

To make the egg mixture:

2 pieces eggs – 2
2 tbsp corn flour

To coat the chicken pieces:

½ cup refined wheat flour (maida)
2 cups bread crumbs

To make the egg net:

2 pieces eggs
1.5 tbsp corn flour
Salt – To taste

To deep fry the chicken pieces:

Refined oil – An adequate amount

To serve the chicken kabiraji:

Onion rings – A few
Mustard sauce – A small bowl

I discovered this recipe in a small town in Nadia during a rainy evening. They handed it out on a leaf, still steaming. This dish was made to refresh not just the body but also the soul. Its taste was light but it lingered in the mind for hours.

I didn’t dare ask for a recipe. Instead, I went home and tried to recreate the feeling more than the flavor. With a few hiccups initially, over time, I got close. It is now a dish I make with intention, never in a rush, often during the rainy season—because some meals deserve reverence.

How to Make Chicken Kabiraji? (Step by Step Guide with Images)

Step 1: Take 500 gm chicken (4 breast pieces) and marinate them with fresh juice of half a lemon, ½ tsp of black pepper powder, and salt to taste. Mix them nicely with the chicken pieces. Keep it aside.

Step 2: Now, take 50 gm of fresh coriander leaves, finely chopped pieces of 2 medium-sized onions, and 3 pieces of fresh green chilies in a mixer grinder. Make a paste.

Step 3: Now put 1 tsp of ginger paste and 1 tsp of garlic paste into the chicken pieces. Mix nicely.

Step 4: Put the coriander and onion paste. Mix nicely. Refrigerate for 30 to 40 minutes.

Step 5: Beat 2 eggs in a bowl first. Then add 2 tbsp of corn flour to it. Mix it.

Step 6: Take 2 cups of bread crumbs on one plate and ½ cup of refined wheat flour (maida) in another beside the bowl of egg mixture and the plate of marinated chicken pieces.

Step 7: Cover one piece of chicken breast with maida on both sides.

Step 8: Then coat it with the egg mixture nicely.

Step 9: Coat it with bread crumbs on all sides.

Step 10: Give them the proper shape using a plastic knife or scrapper. Repeat steps 7 to 10 to coat all the chicken pieces. Keep it aside on a plate for 10 minutes to set properly.

Step 11: Now heat an adequate amount of refined oil on a frying pan or kadai. Coat each chicken piece again in the egg mixture and put it in the oil one by one.