Soak bamboo skewers in water for a minimum of 30 minutes.
In a blender, add onion, chilies, ginger, garlic and cashews and blend until smooth. Add mixture to minced chicken along with coriander, lemon juice, garam masala, breadcrumbs, ghee and salt to taste. Gently mix until all ingredients are incorporated. Set in the fridge for 30 minutes to rest.
Thread meat mixture onto soaked skewers to form a “hot dog” shape, and place on a hot grill pan*. Cook for 3 to 4 minutes on each side until cooked through. Set aside.
In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. Add honey, egg and milk, and continue to whisk to form a creamy, thick batter. If the batter is too thick, add a splash of milk. Allow to rest for 10 minutes.
In a deep-sided pot, heat oil to 350 degrees. Pour batter into a tall glass.
Gently pat each kebab to remove any excess moisture before dipping it in the batter. Ensure that the entire kebab is coated in the batter.
Place dipped kebabs into the hot oil and cook for 2 to 3 minutes until golden brown and puffed. Enjoy right away!
*Tip: If chicken mixture is not adhering to the skewers, chill formed chicken skewers prior to frying.
To save this video and more, Download the Tastemade App
- This may look like a traditional corn dog, but hiding on the inside is an Indian chicken kebab filled with the flavors of onion, ginger, garlic, and Garam Masala. So I guess if you were to go to an Indian carnival you'd get something like this? Hmm, I'm gonna have to check one out sometime soon. Let's get started with the recipe. I'm gonna start by making a really flavorful puree that's gonna go in with the chicken, so I'm starting off with a little bit of white onion, and to that I'm gonna add a couple of cloves of garlic, an inch of ginger, which I've sliced up, and already you have all those Indian flavors that are working their way into this mix, and some Thai chilis. Now these guys are fiery, you can add as many or as few as you like, but these will give us just the right amount of spice. And some cashews. And now we're gonna whiz this up until it's nice and smooth. Already you can smell the onions, you can smell the ginger and the garlic, it smells so good. And now we're gonna assemble our kebabs, so I have a little bit of minced chicken here, in that goes with a thud, and I'm gonna add some fresh chopped coriander, it's also known as cilantro. And I love coriander because it has a beautiful, citrusy note to it, it's really fresh. So we're gonna scatter that in, so pretty. In goes our puree, and that's just gonna make our kebabs not only delicious, but super moist as well. And I have a couple of secret ingredients that I'm gonna add so a little touch of lemon, which is just gonna brighten everything up, just the tiniest little bit, no one's gonna know that it's in there but it's just gonna do so much for the flavor. I'm gonna add some ghee, which is clarified butter, and that's gonna make them super rich and help them crisp up when we put them on the grill. And Garam Masala. Garam Masala is one of my favorite spice blends, it has cinnamon and coriander and cumin and whole bunch of different spices, you can find it at the grocery store. A little bit of bread crumb, just to bind everything together. And a big ol' pinch of salt, just to season things up and get them nice and tasty. Now you just wanna mix this around, get it nice and incorporated. So now it's really important for us to pop this into the fridge, because you want the meat to set up so that it's easy to form onto the sticks. So I'm just gonna cover it with a little bit of plastic wrap, and into the fridge it goes. There's something about the batter on a corn dog that is so tasty, and I'm gonna show you how easy it is to make. So I have a little bit of plain flour, and of course because it's a corn dog you have to add a little bit of corn meal, which adds so much great texture. A little bit of sugar, and a touch of baking powder to make things nice and puffy and light. And you're just gonna whisk up all the dry ingredients to begin with, and then introduce the wet. I have a little bit of milk, I'm just gonna pour that right in the middle. One egg. And this is one of the secret ingredients, a little touch of ooey, gooey honey, and that's gonna give us that beautiful golden color that we're already familiar with in a great corn dog. And a touch of salt as well. And then you're just gonna start in the middle, start whisking things about, break up that yolk, and then start pulling in all the other dry ingredients along the sides. And then before you know it, things are gonna get nice and thick, oh yeah. Okay, so now I'm gonna let this rest for about 10 minutes and while this is resting I'm gonna grab my chicken mixture to form the kebabs. My chicken mixture has chilled, and now it's time to form the kebabs. And all you're gonna do is grab a little chunk of the chicken mixture, and it's nice and firm now now that it's sat in the fridge, and you're gonna just thread it through onto the stick in the shape of like, more or less like a hot dog, like the way that they do it at the amusement parks. So, that seems pretty accurate to me. And then you're just gonna let it hang. We'll do a couple more. Alright, those are looking good, I obviously have chicken hands so I'm gonna wash them and then we're gonna get started with the grilling. I have a grill pan that's pretty hot, and all I'm gonna do is just season it up with a little bit of vegetable oil, get it nice and coated, and then we're just gonna take the kebabs and lay them down, and grill them for about three to four minutes a side until their juices run clear through the middle, and already I can smell all the spices, the onions, it's gonna be amazing. Now while the chicken is grilling up I'm gonna pour my batter into a glass and that will help us coat the corn dog a lot more easily. Okay, ready, I'm gonna flip these over. Ooh, nice grill marks. So that might be a little dark for some people, I particularly like when the grill marks are a little strong like this, it just means a little extra added flavor. And then another couple of minutes on the other side and we'll be good to go. These look great, they're perfectly cooked through. And now I'm gonna swap this pan for a pot of oil, because we're gonna get these guys ready to deep fry. I have a little bit of oil that's heating up, it's getting ready 'cause we're gonna deep fry these corn dogs. And I'm just gonna take my Sikh kebab and dip it into the batter, and gently lower it into the oil, away from you. And then, lower it in. And this is gonna take about two to three minutes for the batter to puff up and get nice and golden. Okay, the first one's done, check out the color on it. Looks like a corn dog, right? But there's a kebab hiding on the inside, that's our little secret, you can impress your friends with that. And look at how they're puffing up, they look so good. Amazing. All right, so here we go. They smell so good, you guys, I can't even tell you. I have some fresh coriander here that I'm just gonna chop up, just to garnish things off a little bit. You can also serve this with a little bit of fresh lemon on the side. Make it rain. So pretty, right? And now it's time to give it a taste, I've been waiting all day for this. Okay, here goes. Mmmh. The flavor of the kebabs is amazing. The onions, the ginger, the chilis, they're all coming through large, and that puffed, crispy dough on the outside, what's not to love? Kebab corn dogs, a new take on the traditional favorite.