KABAB

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.