Hyderabadi Chicken Shikampuri Kebab
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.
Hyderabadi Chicken Shikampuri Kebab
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.
Cooking Instructions
- 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.
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