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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 Daily Life.

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All in all, it is easy to start to make healthy eating a part of your daily lifestyle.

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

The ingredients needed to make Hyderabadi Chicken Shikampuri Kebab:
  1. Use For Filling we need :
  2. Get 2 onions, finely chopped
  3. You need 4 green chilies, finely chopped
  4. You need 2 tbsp coriander leaves, finely chopped
  5. Prepare 4-5 mint leaves, finely chopped
  6. You need hung curd
  7. Prepare For Kebab we need :
  8. Get 500 gm chicken, boneless or breast pieces cut into small pieces
  9. Take 1/2 cup chana dal / bengal gram, soaked for 30 minutes
  10. Take 1.5 tsp red chili powder
  11. Provide 1 tsp turmeric powder
  12. Get 2 tbsp ginger – garlic, fine chopped
  13. Provide 2 green cardamom pods
  14. Get 1 inch cinnamon stick
  15. Use 4 cloves
  16. Provide 4-5 black pepper
  17. Provide 1 tsp shahi jeera / caraway seeds
  18. Use to taste Salt
  19. Provide 1 egg, beaten
  20. Take 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.

This heated stone releases a smoky flavour when it comes in contact with the meat and spices. This is what gives the kebabs their unique taste. Add green cardamom, cloves, allspice powder, cinnamon, mountain moss and royal cumin seeds. 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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