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Hyderabadi Chicken Shikampuri Kebab
Hyderabadi Chicken Shikampuri Kebab

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

The ingredients needed to cook Hyderabadi Chicken Shikampuri Kebab:
  1. Take For Filling we need :
  2. Take 2 onions, finely chopped
  3. Take 4 green chilies, finely chopped
  4. Use 2 tbsp coriander leaves, finely chopped
  5. Prepare 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. Prepare 1/2 cup chana dal / bengal gram, soaked for 30 minutes
  10. You need 1.5 tsp red chili powder
  11. Prepare 1 tsp turmeric powder
  12. Provide 2 tbsp ginger – garlic, fine chopped
  13. Get 2 green cardamom pods
  14. Use 1 inch cinnamon stick
  15. Get 4 cloves
  16. Take 4-5 black pepper
  17. Get 1 tsp shahi jeera / caraway seeds
  18. Take to taste Salt
  19. Provide 1 egg, beaten
  20. You need oil for shallow frying
Steps 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.

Shallow fry mutton kebabs on a pan with little oil and fry until they are cooked well and get a nice brown colour. Your delicious mutton kebabs are ready to serve with sauce or chutney. Shikampuri kebab of Hyderabad is also one such kebab recipe which hails from the royal kitchens of the Nizam. Originally, the kebabs of the Hyderabadi cuisine are cooked on the heated stone. This heated stone releases a smoky flavour when it comes in contact with the meat and spices.

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