Recipe of the Month

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Chicken Kebab With Arusuvai Chicken 65/kebab Masala

This month we shine the spotlight on one of the most loved Indian starters, Chicken Kebab. Bursting with bold flavors and a delicious smoky aroma, kebabs are a staple at gatherings, weekend dinners, and festive spreads.

Our version uses the rich and flavorful Arusuvai Chicken 65/ Kebab Masala, making it incredibly easy to prepare at home without compromising on authentic taste. This specially blended masala brings together traditional spices in just the right proportions, so you get tender, juicy kebabs every single time. Whether you are planning a family meal or looking to impress guests, this recipe is a guaranteed crowd pleaser. Pair it with mint chutney or roll it into a wrap. It is versatile, simple, and packed with flavor

Arusuvai Chicken Kebab Recipe

Boneless chicken – 500 g (cut into medium cubes)
Arusuvai Chicken 65 or Chicken Kebab Masala – 2 to 3 tbsp (adjust to taste)
Rice flour or cornflour – 1 tbsp (for
crispiness)
Thick curd / yogurt – 2 tbsp
Lemon juice – 1 tbsp
Ginger garlic paste – 1 tbsp
Salt – to taste (Arusuvai masala may already have salt, so adjust accordingly)
Red food color – a pinch (optional, for traditional look)
Oil – for shallow frying or
grilling
Curry leaves – a few (optional, for garnish)
Curry leaves – a few (optional, for garnish)

Instructions

Marinate the Chicken:

  • In a large bowl, add chicken cubes
  • Mix in Arusuvai masala, ginger garlic paste, curd, lemon juice, rice flour, salt, and food color if using.
  • Coat the chicken evenly and marinate for at least 1 hour (overnight in the fridge gives best flavor).

Cooking Options:

  • Shallow Frying: Heat oil in a pan. Place marinated chicken pieces and fry on medium heat until golden brown and cooked through.
  • Oven Grilling: Preheat oven to 200°C (392°F). Place chicken pieces on a greased tray or skewers. Bake for 20–25 minutes, flipping halfway.
  • Air Frying: Preheat air fryer to 180°C. Place chicken pieces in the basket and cook for 15–20 minutes, shaking occasionally.

Finish

  • Garnish with fried curry leaves, onion rings, and lemon wedges.

Serving Suggestion:

Serve hot with mint chutney or ketchup as a starter, or wrap in a paratha with onions and mayo for a quick kebab roll.