Andhra-style Spicy Chicken Kabab

Ingredients

In the original Afghan Dande Kabab, the chicken is marinated in a mixture of yogurt, spices, and lemon juice. However, in the Andhra-style Spicy Chicken Kabab, the marinade is made with a combination of red chili powder, ginger-garlic paste, tamarind pulp, and other aromatic spices. This gives the dish a distinct spicy and tangy flavor that is characteristic of Andhra cuisine. Additionally, the cooking method is adapted to grilling or pan-frying instead of traditional Afghan methods. We alse have the original recipe for Dande kabab, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons red chili powder 2 tablespoons red chili powder
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Mint chutney and onion rings, for serving Mint chutney and onion rings, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the red chili powder, ginger-garlic paste, tamarind pulp, turmeric powder, cumin powder, coriander powder, black pepper powder, salt, and oil.
2. 2.
   Add the chicken pieces to the marinade and mix well, ensuring that each piece is coated evenly. Allow the chicken to marinate for at least 2 hours, or overnight in the refrigerator for best results.
3. 3.
   Preheat the grill or heat a pan over medium heat.
4. 4.
   Thread the marinated chicken pieces onto skewers if grilling, or simply place them in the hot pan if pan-frying.
5. 5.
   Cook the chicken kababs for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
6. 6.
   Remove the kababs from the heat and garnish with fresh coriander leaves.
7. 7.
   Serve the Andhra-style Spicy Chicken Kababs hot with mint chutney and onion rings.

Treat your ingredients with care...

• Tamarind pulp — If you don't have tamarind pulp, you can substitute it with lemon juice for a tangy flavor.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference. Increase or decrease the quantity to make the kababs milder or spicier.
• Ginger-garlic paste — You can make ginger-garlic paste by blending equal parts of fresh ginger and garlic with a little water until smooth.

Tips & Tricks

• For a smoky flavor, you can add a little charcoal to the marinade and let it sit for a few minutes before grilling the kababs.
• If you prefer a milder version, remove the seeds from the red chilies before making the chili powder.
• To make the kababs juicier, you can add a tablespoon of yogurt to the marinade.

Serving advice

Serve the Andhra-style Spicy Chicken Kababs hot as an appetizer or as a main course with steamed rice or naan bread. Garnish with fresh coriander leaves and serve with mint chutney and onion rings for a complete meal.

Presentation advice

Arrange the grilled chicken kababs on a platter, garnish with fresh coriander leaves, and serve with a side of mint chutney and onion rings. For an elegant touch, you can sprinkle some chaat masala on top of the kababs before serving.