My mouth is watering as I write this recipe on simple home made chicken kababs. Kababs come in different colours,sizes,fried or cooked in a tandoor. A clay oven cylindrical and fired from the bottom is known as a tandoor. Heat is intense and meats that are flavoured and marinated,cook faster retaining their tenderness but with a crispy exterior. Kababs cooked in a traditional tandoor are best ,but it is used commercially as it is very hot and will be used all through the day. The choice of marinated meat is put onto skewers which are then left in the hot tandoor until done. At home, chicken is marinated and deep fried to make the kababs.

Chicken kababs come in a variety of colours and flavours according to the marinade used. Ideally,chicken is marinated in various herbs and spices along with a tenderizer such as malai(cream)/curd/lime juice and set aside to absorb the flavours. A minimum of half an hour for small pieces to upto three hours for a whole bird is necessary for the proper marination.

• Chicken,boneless or with bone
• Red food colouring,optional,a few drops
• Salt to taste
• Jeera powder 
  
• Pepper powder
• Turmeric powder
• Chilli Powder
• Ginger garlic paste
• Oil to deep fry
  

Make a marinade with all the spices and masala powders. Some curd or lime juice can be added to tenderize the chicken. A couple of teaspoons of cornflour may be added to the marinade to make it crispy. Keep aside for atleast 6 minutes. Heat the peanut/sunflower oil in  deep kadai/fryer and fry till golden.

Garnish with onion rings and wedges of lime. Serve hot.

Eaten as accompaniment with Biryani or as a starter. Goes very well with drinks.