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Hyderabadi Chicken Shikampuri Kebab
Hyderabadi Chicken Shikampuri Kebab

Before you jump to Hyderabadi Chicken Shikampuri Kebab recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got benefit from reading it, now let’s go back to hyderabadi chicken shikampuri kebab recipe. To cook hyderabadi chicken shikampuri kebab you need 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Hyderabadi Chicken Shikampuri Kebab:
  1. You need For Filling we need :
  2. Provide 2 onions, finely chopped
  3. Get 4 green chilies, finely chopped
  4. Prepare 2 tbsp coriander leaves, finely chopped
  5. Get 4-5 mint leaves, finely chopped
  6. Use hung curd
  7. Get For Kebab we need :
  8. Take 500 gm chicken, boneless or breast pieces cut into small pieces
  9. You need 1/2 cup chana dal / bengal gram, soaked for 30 minutes
  10. You need 1.5 tsp red chili powder
  11. Take 1 tsp turmeric powder
  12. Use 2 tbsp ginger – garlic, fine chopped
  13. Get 2 green cardamom pods
  14. Get 1 inch cinnamon stick
  15. You need 4 cloves
  16. You need 4-5 black pepper
  17. Use 1 tsp shahi jeera / caraway seeds
  18. Take to taste Salt
  19. Use 1 egg, beaten
  20. Provide oil for shallow frying
Instructions to make Hyderabadi Chicken Shikampuri Kebab:
  1. Heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.
  2. Cover the lid and cook till the chicken is done and the dal is soft. Allow to cool and grind it to make a fine paste.
  3. Add egg and mix well and keep aside.
  4. Meanwhile take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.
  5. Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.
  6. Place a small filling of the hung curd and cover up the filling. Cover from all sides nicely and again flatten it to shape a disc.
  7. Shallow fry in hot oil till golden brown on medium heat. Transfer the kebabs on a kitchen napkin to soak excess oil and serve hot with coriander & mint chutney.

Hyderabadi cuisine has a lot of influence from the era of Mughals and lot of dishes of the hyderabadi cuisine are derived from them. Hyderabadi Mutton Shikampuri Kebab is a wonderful appetiser cum side dish that enhances your dinner experience and make you crave for more and more. Shikampuri Kebab can be made with chicken and meat. But the most important technique that makes Shikampuri different from Kebab lies in its stuffing. Mutton Cutlet/Patties - Easy & Simple Hyderabadi Cooking (English.

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