Hyderabadi Chicken Shikampuri Kebab Recipe

Hyderabadi Chicken Shikampuri Kebab Recipe is a delicious chicken kebab, made by combining chicken and dal with a filling of flavoured thick yogurt in the center. These piping hot fried kebabs will leave ypu asking for more.

Shaheen Ali
Hyderabadi Chicken Shikampuri Kebab Recipe
135 ratings.

Hyderabadi Chicken Shikampuri Kebab Recipe is a wonderful appetizer cum side dish that enhances your dinner experience and make you crave for more.

Shikampuri Kebab can be made with meat, poultry or even with vegetables. But the most important technique that makes Shikampuri different from Shami Kebab lies in its stuffing. Shikampuri kebab is stuffed with malai and hung curd and is moister and gives you a melt in the mouth experience as compared to shami kebab; Shami kebab is usually more fibrous than these Shikampuri Kebabs.

Hyderabadi Chicken Shikampuri Kebab Recipe is an ideal party snack option which can be served with various dips, or even a great starter to your brunch party at home with family and friends.

Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe

If you like this recipe, try more recipes like

  1. Vegetarian Shami Kebab Recipe (Chane Ke Kebab)
  2. Mutton Shami Kebab Recipe
  3. Chicken Galauti Kebab Recipe
  4. Jimikand ke Kebab Recipe (Yam Kebabs)

Cuisine: Hyderabadi
Course: Appetizer
Diet: Non Vegeterian
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

4 Servings

Ingredients

    For Filling:
  • 1/2 cup Hung Curd (Greek Yogurt)
  • 2 Onion , finely chopped
  • 4 Green Chillies , finely chopped
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 5 Mint Leaves (Pudina) , finely chopped
  • Salt , to taste
  • For Kebab:
  • 500 grams Boneless chicken , cut into cubes
  • 1/2 cup Chana dal (Bengal Gram Dal) , soaked for 30 mins
  • 1-1/2 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Ginger , grated
  • 1 tablespoon Garlic , minced
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 3 Mint Leaves (Pudina) , chopped
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 4 Cloves (Laung)
  • 4 Whole Black Peppercorns
  • 1 teaspoon Shahi jeera (Caraway)
  • 1 Whole Egg , beaten
  • Salt , to taste
  • Cooking oil , for shallow frying

How to make Hyderabadi Chicken Shikampuri Kebab Recipe

  1. To begin making Hyderabadi Chicken Shikampuri Kebab Recipe. 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 cooked. Discard excess water since more water will ruin it.  

  3. Allow to cool and grind everything together to make a fine paste.

  4. Add egg and chopped mint and coriander into the mixture and mix well. Keep aside.

  5. Meanwhile take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.

  6. Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.

  7. Place a small filling of the hung curd and cover up the filling.

  8. Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.

  9. Heat a skillet or shallow frying pan with a little oil.

  10. Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.

  11. Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.

  12. Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe

Hyderabadi Chicken Shikampuri Kebab Recipe is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen

Shaheen Ali

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Last Modified On Thursday, 06 December 2018 15:43
     
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