Hyderabadi Chicken Shikampuri Kebab

Name: Hyderabadi Chicken Shikampuri Kebab
Cuisine: Indian
Ingredients: For Filling we need :; 2 onions, finely chopped; 4 green chilies, finely chopped; 2 tbsp coriander leaves, finely chopped; 4-5 mint leaves, finely chopped; hung curd; For Kebab we need :; 500 gm chicken, boneless or breast pieces cut into small pieces; 1/2 cup chana dal / bengal gram, soaked for 30 minutes; 1.5 tsp red chili powder; 1 tsp turmeric powder; 2 tbsp ginger – garlic, fine chopped; 2 green cardamom pods; 1 inch cinnamon stick; 4 cloves; 4-5 black pepper; 1 tsp shahi jeera / caraway seeds; to taste Salt; 1 egg, beaten; oil for shallow frying

Shaheen Ali @cook_8139733

Raipur

Shikampuri Kebab is a wonderful appetizer cum side dish that enhances your dinner experience and make you crave more. Shikampuri Kebab can be made with meat, poultry or even with vegetables. The most important technique that makes Shikampuri different from Shammi Kebab is it’s stuffing. Yes, the Shikampuri kebab is stuffed with malai and hung curd and is more moist and melt in mouth as compared to shammi kebab which is a little more fibrous. An ideal party snack option, or even a great starter to your brunch party. Shikampuri Kebab is a must in my home, specially during Ramadan.

Shaheen Ali @cook_8139733

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Ingredients

For Filling we need :
2onions, finely chopped
4green chilies, finely chopped
2 tbspcoriander leaves, finely chopped
4-5mint leaves, finely chopped
hung curd
For Kebab we need :
500 gmchicken, boneless or breast pieces cut into small pieces
1/2 cupchana dal / bengal gram, soaked for 30 minutes
1.5 tspred chili powder
1 tspturmeric powder
2 tbspginger – garlic, fine chopped
2green cardamom pods
1 inchcinnamon stick
4cloves
4-5black pepper
1 tspshahi jeera / caraway seeds
to tasteSalt
1egg, beaten
oil for shallow frying

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Steps

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.