Chicken Gola Kabab (Detailed Recipe)

              Chicken gola kabab recipe

                                                    

The best of all the fried foods, chicken gola kebabs are on everyone's mind more than ever these days! They're so simple to prepare from scratch and taste delicious. It is a must-try for anyone who wants to make an authentic Indian dish at home. And you can't go wrong with this one!

What Is A Simple Kebab?

The name ‘kabab’ signifies a rectangular shape. It was derived from the Arabic ‘qābā̄’ which means kabab. But how about those other food items that people use instead of ‘kabab’? These are called roti or naan (pronounced "Nah" in Hindi). All these things are made up of flattened dough wrapped around meat pieces and then deep-fried.

How Do You Make An Authentic One At Home?

For making an authentic version, we added some extra spices and herbs and then mixed them with different types of chicken. If you want your dishes as authentic as possible, don't forget to try out some of my recipes listed below. I'll leave you with another awesome chicken gola kabab recipe which you can easily whip up at home with just 2 small changes in the recipe!

Ingredients For Your First Eggplant Fried Rice

Eggplant = 1 medium whole-spice long stalk

1/2 cup brown sugar

1-inch cinnamon stick

3/4 tsp ground ginger

1 tbsp oil

1/4 teaspoon dried red chili flakes

1 tsp garlic powder

1 tsp black sesame seeds

1 tbsp chopped fresh coriander leaves

1 lime juice

1 tbsp chicken stock

3 eggs

1 tbsp finely chopped cilantro

1 tsp salt

1 tsp freshly grated parmesan cheese

1 tsp garam masala

1 tsp curry powder

1 tsp lemon juice

1-2 cups water

1 tbsp vegetable oil

1 tsp ginger paste

1 bay leaf

1-2 tbsp dry mustard oil

1 tsp ground turmeric powder

1 large yellow onion

1 1/2 tsp freshly ground cumin powder

1 tbsp roasted garlic powder

1 tsp ground white pepper

1 tsp ground black salt

1 tbsp rice vinegar

1 tsp chaat masala

1 tsp freshly grated parmesan

1 tsp coriander powder

1 green chili

1 tbsp tomato puree

1 1/2 tsp ground cumin powder

1 tsp paprika

1 tbsp honey

1 - 2 tbsp fresh fenugreek seeds

1 tsp chaat masala

1 tbsp ginger sugar

1 tsp balsamic vinegar

1 tsp grated ginger powder

1 tsp chaat masala

1 tbsp cornflour

1 tsp ground cardamom powder

1 tsp ground black peppercorns

1 tbsp grated Parmesan cheese

1 tsp finely cut cilantro

2 spoons of cooking oil

Serves 4

Preparation time: 5 mins

Cooking time: 40 min

Yields: 10 serves

Method:

For making the marinade, keep in mind the following steps:

1- Combine the 1 tbsp oil and oil, rosemary, ground ginger, cinnamon stick, and a minced clove of garlic into a bowl; Now add 1 tablespoon of chopped shallots and let it marinate for around 20 minutes. After they get softened, stir in the remaining spices and seasonings; Mix well; Keep aside for the next step.

2- Make sure that they are covered completely by plastic wrap and drain, as needed; Place the marinated spices in a clean pan and keep aside.

3- Now add 3 tbsp salted butter to the onion mixture and mix it with a spoon. Let it simmer, turning continuously until its golden brown color is reached. Remove from heat. Add 1-2 tablespoons of olive oil and cook the onions until they are slightly caramelized. Stir occasionally, as required. Transfer the cooked onions to a plate and add cubed bread cubes, lemon slices, tomatoes, and cucumbers from their jars. Now take a handful of uncooked rice and add 3 tablespoons of oil. Cook till the rice becomes translucent and gives off juices. Turn the heat to low, cover it with a tea towel tightly, and let it cook for a few minutes, before adding water. Take care not to overcook the rice. Once done, drain the soaked rice and add it to the eggplant mixture along with 1/4 cup water. Cover and allow it to boil for 15 minutes, till the oats are dissolved and the eggplant gets soft. Use the back of a spoon to whisk together the eggplant mixture with the rice mixture. Cover the pan with a lid and reduce heat to low and warm. While continuing to simmer the rice and eggplant mixture together, add the drained and boiled rice and eggplant mixture to the prepared skillet, spreading them evenly so that the oolong eggplant mixture covers the rice, taking care to cover the entire surface area. Reduce the flame on the skillet to a minimum, cover it with a lid and continue boiling for 15 minutes, stirring a bit. After serving the gola kabab, pour a little bit of hot water into the pan and remove it from the heat. Serve hot.

Enjoy it.