1 lb Boneless Chicken Breasts cut into small chunks
2 large potatoes, peeled and cut into chunks
1 large Onion, peeled and cut into cubes
1 large Bell Pepper, cut into small cubes
Salt, Pepper, Red Chili Powder Paprika and Cumin powder to season the chicken and the veggies
2 tbsp flour
Oil for frying
1 cup yogurt
1/4 cup crispy fried onions
Chili Powder, Salt and Paprika to season the yogurt
Cut the chicken into bite sized cubes. Peel and dice the potatoes into similar sized cubes. Add cubed bell peppers as well if you have them on hand.Season it with Salt, pepper, red chili powder, paprika, cumin powder and whatever else your heart desires. Let it marinate for a couple of hours.
Now taking wooden skewers, start arranging them alternating the chicken and the veggies.
Keep them aside and dust with some all purpose flour.
Whisk the eggs and pour it in a shallow plate large enough to fir the skewers.
Coat the sticks with the egg evenly on all sides.
In a frying pan, shallow fry these sticks until nicely light golden brown.
I browned them a little too much! Arrange them in a large saute pan.
In a bowl, mix yogurt, crispy fried onions, red chili powder, salt and paprika and mix well.
Pour it on top of the skewers in the saute pan.
Using a strainer, pour about 2 tbsp of the frying leftover oil through it.
Cover and cook for until it starts getting bubbly. Now carefully with a wooden spoon, stir the yogurt mixture and pour it on top of the kababs. Turn the kababs around if possible so they all get submerged in the gravy. Cover again and cook on low flame for another 15 minutes or so.
Ready to serve.