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FAQ
The chicken kabab 65 masala is a combination of spices and ingredients that provide the dish with its distinct flavour. It typically includes red chili powder, turmeric powder, garam masala, ginger-garlic paste, and other aromatic spices.
If the mixture is too wet, the kebabs will not hold their shape and will disintegrate while frying. You can also place the shaped kababs on a flat tray/platter and put them in the freezer for some time to settle. This will help them hold their shape while frying.
There are two advantages in brining:
- Moisture retention resulting in juicier meat and a meat that does not have texture of leather.
- You can marinade better if mix dry marinade ingredients in the salt solution because they will reach every corner of the meat along with the salt.
1. If mixture consistency is too watery, add a well-mashed potato or some bread crumbs. 2. Increase the amount of Garam Masala to get a spicier flavor.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
