### TranslatedIngredients: 300 grams Boneless chicken - cut into chunks,4 sprig Curry leaves,2 inch Ginger,6 cloves Garlic,2 Green Chillies,1 tablespoon Rice flour,3 tablespoons All Purpose Flour (Maida),1 tablespoon Gram flour (besan),2 tablespoons Kashmiri Red Chilli Powder,Salt - to taste,1 teaspoon Sambar Powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),Sunflower Oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Appetizer ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned. *To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture. *To make the batter for the Chicken Sholay Kebab:In a mixing bowl, combine the besan and rice flour along with the maida. Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste. Add just enough water to make a thick batter of coating consistency.Meanwhile, heat oil in a deep frying pan on medium-high heat. Once the oil is well heated, reduce the flame to medium-low. Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil. Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour. Drain the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess oil.In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper.Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot.Serve Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam Recipe for a perfect Sunday afternoon lunch. 