Chicken Kandi Fry Recipe 😉 @mukeem03

Ingredients

• 500 g Boneless Chicken Thighs (cut into 2‑inch pieces)
• 1 medium Red Bell Pepper (seeded and cut into 2‑inch pieces)
• 1 medium Onion (peeled and cut into wedges)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Salt (or to taste)
• 1 tsp Coriander Powder
• 1 tsp Chicken Masala
• 0.5 tsp Garam Masala
• 2 tbsp Red Chili Sauce (store‑bought or homemade)
• 2 tbsp Tandoori Mayonnaise (store‑bought; can substitute plain mayo mixed with tandoori masala)
• 1 tbsp Ketchup
• 2 tbsp Cornstarch
• 2 tbsp All‑Purpose Flour
• 3 tbsp Vegetable Oil (for shallow frying)

Instructions

1. Prep the Chicken and Vegetables

   Cut the chicken into 2‑inch pieces. Seed and cut the red bell pepper into similar sized pieces. Peel the onion and cut into wedges.

   Time: PT15M

2. Make the Marinade

   In a mixing bowl combine ginger‑garlic paste, soy sauce, lemon juice, turmeric, red chili powder, salt, coriander powder, chicken masala, and garam masala. Stir until smooth.

   Time: PT5M

3. Add Sauces and Thickeners

   Add red chili sauce, tandoori mayonnaise, ketchup, corn‑starch and all‑purpose flour to the bowl. Mix thoroughly so the flour and starch are evenly distributed.

   Time: PT3M

4. Marinate the Ingredients

   Add the chicken, capsicum and onion pieces to the bowl. Toss until every piece is well coated. Transfer to a zip‑lock bag, seal, and refrigerate for 30 minutes.

   Time: PT30M

5. Thread onto Skewers

   Remove the marinated pieces from the fridge. Thread alternating pieces of chicken, capsicum and onion onto each skewer, leaving a little space between pieces.

   Time: PT5M

6. Shallow Fry the Skewers

   Heat 2‑3 tbsp oil in a large skillet over medium heat (about 350°F/175°C). Place the skewers in the pan and turn every 2‑3 minutes until all sides are golden brown and the chicken is cooked through.

   Time: PT12M

   Temperature: 350°F

7. Rest and Serve

   Transfer the cooked skewers to a plate lined with paper towels to absorb excess oil. Serve hot with extra ketchup or a squeeze of lemon.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g