What looks like a normal corn dog from the outside hides a flavorful chicken kebab full of Indian spices within.
For the kebabs:
1 pound minced chicken
1 small onion, chopped
2 Thai green chilies
2 cloves garlic
1 inch ginger, chopped
2 tablespoons raw cashews
2 tablespoons chopped fresh coriander
Juice of 1/4 lemon
1 1/2 teaspoons garam masala
1 tablespoon breadcrumbs
1 tablespoon ghee
Salt, to taste
For the corn dog batter:
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons honey
1 egg, lightly beaten
3/4 cup milk
Canola/vegetable oil, for deep-frying
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.
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