Shahi chicken kebab

Name: Shahi chicken kebab
Total time: 3600 s
Yield: 5 servings
Cuisine: British
Ingredients: 4-5 chicken breasts; 1 cup yogurt; 3 tbsp. ginger-garlic paste, divided; 1 tsp. carom seeds (ajwain); To taste, salt; 1 tsp. red chilli powder; 1/2 tsp. garam masala; 1/2 tsp. dried fenugreek leaves (Kasuri methi); 1 tbsp. mustard oil; 1 tbsp. Kashmiri chilli powder; 1 cup khoya or mozzarella cheese, grated; 2 tbsp. ghee; 1 tsp. cumin seeds; 1/2 kg ground chicken; 1 green chilli, minced; 1 tsp. chilli flakes; 1 tsp. white pepper powder; 1/4 tsp. mace powder; 1/4 tsp. nutmeg powder; 1/4 cup cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Shahi Chicken Kebab is a flavorful and aromatic dish that embodies the essence of royal Mughal cuisine. This kebab is typically made with minced chicken, a blend of spices, and sometimes yogurt, which contributes to its tenderness and rich flavour.

Shahi Chicken Kebab is usually made with marinated chicken cubes and then skewered. However, this Shahi Chicken Kebab is an elegant dish that combines tender chicken breasts stuffed with a rich, flavourful filling. This recipe incorporates aromatic spices and creamy ingredients to create a delightful meal suitable for special occasions or a gourmet dinner at home.

You can butterfly the chicken breasts by slicing them horizontally without cutting all the way through. This will create a pocket for the filling. Or you can just carefully slice the top of the breasts and create a pocket. Whichever works best for you, follow that.

This Shahi Chicken Kebab offers a luxurious dining experience with its creamy filling and tender chicken, making it perfect for impressing guests or enjoying a special meal at home.
For video recipe:https://youtu.be/AM1fTALKSJc

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour

5 servings

4-5chicken breasts
1 cupyogurt
3 tbsp.ginger-garlic paste, divided
1 tsp.carom seeds (ajwain)
To taste, salt
1 tsp.red chilli powder
1/2 tsp.garam masala
1/2 tsp.dried fenugreek leaves (Kasuri methi)
1 tbsp.mustard oil
1 tbsp.Kashmiri chilli powder
1 cupkhoya or mozzarella cheese, grated
2 tbsp.ghee
1 tsp.cumin seeds
1/2 kgground chicken
1green chilli, minced
1 tsp.chilli flakes
1 tsp.white pepper powder
1/4 tsp.mace powder
1/4 tsp.nutmeg powder
1/4 cupcilantro, chopped

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Steps

1 hour

1

In a bowl mix together yogurt, 1 tablespoon ginger-garlic paste, salt, chilli powder, garam masala, mustard oil, Kashmiri chilli powder and dried fenugreek leaves.
2

Make pocket in chicken breast and marinate in the marinade. Set aside.
3

Heat a skillet and melt the ghee.
4

Add cumin seeds and remaining ginger-garlic paste. Sauté for 1 minute.
5

Add the ground chicken and cook till colour changes.
6

Add the spices and green chilii and cook for another 1 minute.
Remove and cool.
7

Once cool, mix in the khoya or cheese and cilantro.
8

Heat a grill pan with some oil.
9

Fill the chicken breast pocket with the ground chicken filling and grill from both sides till cooked through.
10

Remove, rest and slice before serving with desired side.