Chicken Kabab

Ingredients:

Chicken (cut into small boneless pieces)   100 g Ginger juice   1/2 tsp(10 g ginger) Garlic juice   1/4 tsp(2 cloves) Salt   1/2 tsp Black pepper powder   1/8 tsp Vinegar   1 tsp Maida   2 tsp Fat   for frying   For garnishing:   Onion rings   20 g

  Method:

• Mix 1/4 tsp salt, vinegar, ginger and garlic juice.
• Marinate the chicken pieces in this mixture for 12 or 14 hours.
• Put maida in a cellophane bag with 1/4 tsp salt and black pepper powder.
• Remove the chicken pieces from the marinating mixture, and place in cellophane bag. Shake the bag well so that the chicken pieces are evenly coated with maida.
• Heat the fat in a karahi and deep fry the chicken pieces to golden brown colour.
• Serve hot garnished with onion rings.