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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 Life.

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We hope you got insight from reading it, now let’s go back to hyderabadi chicken shikampuri kebab recipe. You can have hyderabadi chicken shikampuri kebab using 24 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Hyderabadi Chicken Shikampuri Kebab:
  1. Provide For kebabs
  2. Prepare 400 gm . Boneless chicken
  3. Get 1/4 cup chana dal (split gram)
  4. Take 1 medium onion, sliced
  5. You need 8-10 flakes garlic
  6. Provide 2-3 green cardamom
  7. You need 2 dried red chillies
  8. Take 1" stick cinnamon
  9. You need 2-3 cloves
  10. Get 1 small piece of jajavetri (mace)
  11. Prepare 1/2 tsp red chilli powder
  12. Take 1/2 tsp garam masala powder
  13. You need 1 tsp black pepper powder
  14. You need 1 tsp lemon juice
  15. You need . Salt according to taste
  16. Take 1 egg (lightly beaten)
  17. You need 2 tbsp . Oil or butter for frying
  18. Use For stuffing :
  19. Prepare 1 small onion finely chopped
  20. You need 1/2 tbsp chopped coriander leaves, finely chopped
  21. Provide 1/2tbsp chopped mint leaves, finely chopped
  22. Provide 1/4 cup Hung curd
  23. Provide 1 green chilli, chopped
  24. You need . Salt according to taste
Instructions to make Hyderabadi Chicken Shikampuri Kebab:
  1. Soak the chana dal in hot water for 1 hour.
  2. After 1 hour discard the water from dal.
  3. Heat 1 cup of water in a pan, add the chana dal, dry red chillies, cardamoms, cloves, cinnamon, mace, a little amount of salt, sliced onion, garlic and boneless chicken pieces.
  4. Cook covered on medium to high heat for about 20 -25 minutes till the chicken becomes tender and the water is completely absorbed.
  5. When the chicken cools down completely, grind the chicken along with the spices in a mixer into a fine paste. Also add the red chilli powder, lemon juice, salt, garam masala powder and black pepper powder with the chicken. Do not add any water while grinding.
  6. In a bowl add hung card, salt, chopped coriander leaves, chopped onion, chopped mint leaves, chopped green chillies, mix it well, keep aside.
  7. Now remove the chicken-dal paste from the blender and divide into 9 balls.
  8. Flatten the balls and stuff a little filling and shape into flat round kebabs.
  9. Make all the kebabs in the same way.
  10. Heat butter in a pan.
  11. Dip the kebabs in the beaten egg mixture and shallow fry the kebabs on low to medium flame.
  12. Fry both sides of the kebabs until brown.
  13. Serve the kebabs hot with mint chutney.

But the most important technique that makes Shikampuri different from Kebab lies in its stuffing. Exotic kebabs from the Royal Kitchens of Hyderabad graciously stuffed with hung yogurt, green chillies, onions and coriander. You may not be able to stop at just one! You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well. If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.

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