KABAB

Boston Tea

Recipe:

  • Clean and cut 1 kg chicken into medium size pieces.
  • Marinate chicken with 50 g Boston’s Kabab Masala Powder, 2 eggs, 1 tablespoon soya sauce, 1 tablespoon rice flour, 1 tablespoon maida, 1 tablespoon chilli sauce to pre-boiled chicken / mutton pieces.
  • Keep aside for 1 hour.
  • Deep fry the marinated chicken / mutton pieces in hot oil or roast in tandoor.
  • Orange red natural colour can be added if required.
  • Note: For 1 kg fish apply 50-75 g of Boston’s Kabab Masala Powder, 2 tablespoons vinegar or tamarind juice and keep for 1 hour and fry.
  • (Add chilli powder or salt if necessary).
  • You can fry prawns, brinjals, cauliflower and mushrooms as above.
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