Chicken Kabiraji
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 bread crumb mixture and fried in refined oil in an egg net.
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 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
Instructions
- 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.
- 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.
- Now put 1 tsp of ginger paste and 1 tsp of garlic paste into the chicken pieces. Mix nicely.
- Put the coriander and onion paste. Mix nicely. Refrigerate for 30 to 40 minutes.
- Beat 2 eggs in a bowl first. Then add 2 tbsp of corn flour to it. Mix it.
- 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.
- Cover one piece of chicken breast with maida on both sides.
- Then coat it with the egg mixture nicely.
- Coat it with bread crumbs on all sides.
- 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.
- 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.
- Flip when it starts floating.
- Remove when slightly golden brown. Put it on a plate aside.
- With the remaining egg mixture, create a net by dipping your hand in it and spreading it evenly on the hot oil. Do not remove it.
- Place the fried chicken piece on the net.
- Wrap it nicely.
- Fry it for another minute. Remove it when golden brown. Repeat the process to fry all.
- Your tasty and spicy homemade chicken kabiraji is ready. Serve hot with onion rings and mustard sauce.
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Notes
I use fresh lemon juice to marinate the chicken breasts. You can use white vinegar instead if unavailable.
I keep aside the marinated chicken pieces for about an hour so that the flavors infuse properly.
Ensure uniform coating of the pieces for a crispy exterior.
Fry the chicken breasts in hot oil but on a medium flame. Regulate the flame as required.
Flip occasionally and fry the pieces until they turn golden brown in color.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Kabiraji
Amount per Serving
Calories
285
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
45
mg
15
%
Sodium
1129
mg
49
%
Potassium
455
mg
13
%
Carbohydrates
41
g
14
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
577
IU
12
%
Vitamin C
7
mg
8
%
Calcium
93
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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