This post is an unpaid, unbiased product review, and the first of its kind on this blog. I didn’t go out and buy this masala. Someone I have been talking to at Eastern Condiments sent me a box of spice masalas. From that assortment of masalas, I chose the Kebab Masala to try. Go ahead and read my unpaid Review – Eastern’s Kebab Masala.
I love kebabs, and I don’t mind indulging in fried chicken kebabs once in a while!
Here is the thing! I love cooking, and I prefer prepping up all the ingredients from scratch. This product review is a deviation from the usual style, as there isn’t much of a setting up required.
- 500 grams chicken small/medium pieces
- 3 1/2 tablespoons Eastern kebab masala
- 2 teaspoons ginger paste
- 4 teaspoons garlic paste
- 1 egg
- Prepare the marinade by mixing the kebab masala, ginger paste, garlic paste and egg. Add the chicken pieces, mix well to get a uniform coating, and keep it aside for 10 minutes.
- Heat oil (I used sunflower oil, and it came out well) in a heavy bottom pan/pot, bring it to boil, and fry the chicken pieces till the colour turns red. Drain the excess oil on a kitchen towel. Serve hot with some onions, lime wedges and green chillies to go with it.
- Bring the oil to boil, add 3-4 chicken pieces, and reduce to a medium flame.
- Turn them over after 3 minutes. Fry for another 2 minutes.
- Turn up the flame to high, fry for another 10-15 seconds, and take the kebab pieces out to drain. I still didn't get the red colour shown on the cover, but I am happy with the results. The chicken kebab tasted great!