My mother in law kebab recipe is finally out😇/

Ingredients

• 500 g Chicken Breast (cut into bite‑size pieces)
• 200 g Young Jackfruit (canned in water, shredded)
• 150 g Mushrooms (sliced)
• 150 g Baby Cauliflower (separated into small florets)
• 2 medium Potato (peeled and diced 1‑cm cubes)
• 2 large Egg (beaten)
• 3 Tbsp Corn Flour (sifted)
• 2 tsp Chili Powder (adjust to heat preference)
• 1 tsp Mutton Masala (or garam masala)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 1 cup Vegetable Oil (for deep frying)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Wash all vegetables. Dice the potatoes into 1‑cm cubes, slice the mushrooms, separate baby cauliflower into small florets, and shred the canned jackfruit.

   Time: PT10M

2. Make the Batter

   In a mixing bowl whisk together the beaten eggs, corn flour, chili powder, mutton masala, ginger garlic paste, lemon juice and salt until smooth.

   Time: PT5M

3. Coat the Chicken

   Add the diced chicken to the batter, toss to coat evenly, and let rest for 5 minutes.

   Time: PT5M

4. Heat Oil

   Pour vegetable oil into the skillet and heat over medium‑high until it reaches about 350°F (175°C).

   Time: PT2M

   Temperature: 350°F

5. Fry the Chicken

   Carefully add the coated chicken pieces in a single layer. Fry 4‑5 minutes, turning once, until golden and cooked through. Remove with tongs onto paper towels.

   Time: PT5M

   Temperature: 350°F

6. Stir‑Fry Potatoes

   In the same skillet, add a splash of oil if needed and toss in the diced potatoes. Stir‑fry 5 minutes until they start to soften and turn light golden.

   Time: PT5M

   Temperature: medium‑high

7. Add Remaining Vegetables

   Add mushrooms, baby cauliflower, and shredded jackfruit. Stir‑fry another 5 minutes until vegetables are tender but still crisp.

   Time: PT5M

   Temperature: medium‑high

8. Combine Chicken and Veggies

   Return the fried chicken to the skillet, toss everything together, and cook 2 more minutes to let flavors meld. Taste and adjust salt or extra chili powder if desired.

   Time: PT2M

   Temperature: medium‑high

9. Garnish and Serve

   Sprinkle chopped cilantro over the dish and serve hot with steamed rice or flatbread.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g