Hyderabadi Chicken Shikampuri Kebab.
You can have Hyderabadi Chicken Shikampuri Kebab using 20 ingredients and 7 steps. Here is how you cook it.
Ingredients of Hyderabadi Chicken Shikampuri Kebab
- It's of For Filling we need :.
- You need 2 of onions, finely chopped.
- You need 4 of green chilies, finely chopped.
- It's 2 tbsp of coriander leaves, finely chopped.
- Prepare 4-5 of mint leaves, finely chopped.
- You need of hung curd.
- It's of For Kebab we need :.
- It's 500 gm of chicken, boneless or breast pieces cut into small pieces.
- You need 1/2 cup of chana dal / bengal gram, soaked for 30 minutes.
- You need 1.5 tsp of red chili powder.
- Prepare 1 tsp of turmeric powder.
- You need 2 tbsp of ginger – garlic, fine chopped.
- You need 2 of green cardamom pods.
- It's 1 inch of cinnamon stick.
- It's 4 of cloves.
- Prepare 4-5 of black pepper.
- It's 1 tsp of shahi jeera / caraway seeds.
- Prepare to taste of Salt.
- You need 1 of egg, beaten.
- Prepare of oil for shallow frying.
Hyderabadi Chicken Shikampuri Kebab step by step
- 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..
- 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..
- Add egg and mix well and keep aside..
- Meanwhile take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder..
- Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc..
- 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..
- 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..