My mother in law kebab recipe is finally out /
My mother in law kebab recipe is finally out😇/ is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by AG Vlog's on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $25.94 total, $6.49 per serving
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
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
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
Coat the Chicken
Add the diced chicken to the batter, toss to coat evenly, and let rest for 5 minutes.
Time: PT5M
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
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
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
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
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
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
Dietary info: Gluten‑free (corn flour), High‑protein, Dairy‑free
Allergens: Egg
Ingredient Substitutions
- Instead of Chicken Breast: boneless chicken thighs
- Instead of Young Jackfruit: pulled pork, shredded tofu
- Instead of Mushrooms: button mushrooms, shiitake
- Instead of Baby Cauliflower: regular cauliflower florets
- Instead of Potato: sweet potato
- Instead of Egg: flax egg (for veg)
- Instead of Corn Flour: rice flour
- Instead of Chili Powder: cayenne pepper
- Instead of Mutton Masala: garam masala, curry powder
- Instead of Ginger Garlic Paste: fresh minced ginger and garlic
- Instead of Lemon Juice: lime juice
- Instead of Salt: sea salt
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Fresh Cilantro: green onions
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Sharp Knife
- Cutting Board
- Large Skillet or Wok
- Tongs
- Paper Towels
- Measuring Spoons
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Coating the chicken evenly and allowing it to rest
- Heating oil to the correct temperature before frying
- Not overcrowding the pan during frying
Chef Tips from the Video
- Add a pinch of sugar to the batter for a subtle caramelized crust.
- Finish with a squeeze of fresh lemon for extra brightness.
Troubleshooting
Chicken coating falls off during frying.
Make sure the batter is thick enough and let the coated chicken rest for a few minutes before frying.
Vegetables become soggy.
Stir‑fry on high heat and avoid adding too much water; keep the pan uncovered.
Oil is not hot enough, resulting in greasy chicken.
Test oil temperature with a drop of batter; it should sizzle and rise to the surface immediately.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze the cooked chicken and vegetables separately for up to 2 months; reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prep and chop all vegetables up to 2 hours ahead; keep them in a bowl of cold water.
- The batter can be mixed and refrigerated for 30 minutes before coating the chicken.
Frequently Asked Questions
What is the cultural significance and history of Chili Chicken in Indo‑Chinese cuisine?
Chili Chicken is a hallmark of Indo‑Chinese cooking, created by Chinese immigrants in India who adapted traditional Cantonese techniques to Indian spices. It became popular in the 1970s as a street‑food favorite and is now a staple at Indian restaurants.
What are the traditional regional variations of Chili Chicken in Indian cuisine?
In Kolkata, Chili Chicken is often dry‑roasted with soy sauce, while in Mumbai it is served with a thick, gravy‑like sauce. Some regions add bell peppers or use yogurt in the batter for extra tang.
How is Chili Chicken traditionally served in Indian households?
It is typically served hot as a main course alongside steamed rice, fried rice, or Indian flatbreads like roti. It can also appear as a party appetizer on a platter with lemon wedges.
During which celebrations is Chili Chicken commonly prepared in Indian culture?
Chili Chicken is a popular dish for festivals such as Diwali, Navratri, and family gatherings because it is quick, crowd‑pleasing, and pairs well with other festive dishes.
What other Indo‑Chinese dishes pair well with this Spicy Chili Chicken?
Serve it with Fried Rice, Hakka Noodles, Manchurian vegetables, or a simple cucumber raita to balance the heat.
What are the most common mistakes to avoid when making Spicy Chili Chicken with Mixed Vegetables?
Common errors include using oil that isn’t hot enough, overcrowding the pan, and not letting the batter rest. Each leads to a soggy coating or uneven cooking.
Why does this recipe use corn flour instead of regular wheat flour for the chicken coating?
Corn flour creates a lighter, crispier crust and keeps the dish gluten‑free. Wheat flour can become heavy and absorb more oil.
Can I make this Chili Chicken ahead of time and how should I store it?
Yes. Cooked chicken and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat in a hot skillet to restore crispness.
What texture and appearance should I look for to know the chicken is done?
The chicken should be golden‑brown, slightly crisp on the outside, and the interior should be opaque with no pink. A quick cut will show fully cooked meat.
What does the YouTube channel AG Vlog's specialize in?
The YouTube channel AG Vlog's focuses on quick, home‑cooked Indian and Indo‑Chinese recipes, often featuring simple techniques and budget‑friendly ingredients for everyday cooks.
How does the YouTube channel AG Vlog's approach to Indo‑Chinese cooking differ from other Indian cooking channels?
AG Vlog's blends authentic Chinese stir‑fry methods with Indian spice profiles, emphasizing high‑heat wok cooking and the use of pantry staples like chili powder and mutton masala, whereas many Indian channels stick to traditional Indian cooking methods.
Last updated: August 19, 2026
