Hyderabadi Chicken Shikampuri Kebab Recipe
Indulge in the rich culinary heritage of Hyderabad with these delightful Chicken Shikampuri Kebabs, a mouthwatering appetizer that’s sure to impress your guests. Bursting with flavors from aromatic spices and a luscious filling of hung curd, this dish beautifully marries texture and taste, making it a perfect starter for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Onion (finely chopped) | 2 |
| Green Chillies (finely chopped) | 4 |
| Coriander Leaves (finely chopped) | 2 tablespoons |
| Mint Leaves (finely chopped) | 5 |
| Salt | to taste |
| Boneless Chicken (cut into cubes) | 500 grams |
| Chana Dal (Bengal Gram Dal, soaked for 30 mins) | 1/2 cup |
| Red Chilli Powder | 1-1/2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Ginger (grated) | 1 tablespoon |
| Garlic (minced) | 1 tablespoon |
| Coriander Leaves (chopped) | 2 tablespoons |
| Mint Leaves (chopped) | 3 |
| Cardamom Pods/Seeds | 2 |
| Cinnamon Stick | 1 inch |
| Cloves | 4 |
| Whole Black Peppercorns | 4 |
| Ajwain (Carom seeds) | 1 teaspoon |
| Whole Egg (beaten) | 1 |
| Salt | to taste |
| Sunflower Oil (for shallow frying) | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 24 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 250 mg |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 40 minutes |
| Total Time | 55 minutes |
Instructions
-
Preparing the Chicken Mixture:
- Start by heating 1-2 cups of water in a pan. Once the water is warm, add the boneless chicken pieces along with the soaked chana dal.
- Add crushed cardamom, the cinnamon stick, cloves, whole black peppercorns, ajwain, salt, red chili powder, turmeric powder, and the finely chopped ginger and garlic.
- Cover the pan with a lid and let it cook until the chicken is tender and the dal is soft. This process should take about 20-25 minutes.
-
-
Creating the Kebab Paste:
- Once cooked, allow the mixture to cool slightly before grinding it into a fine paste. Ensure that excess water is discarded, as too much moisture can affect the texture of the kebabs.
- After grinding, add the beaten egg, along with the chopped mint and coriander leaves to the mixture. Combine everything thoroughly and set aside.
-
Making the Filling:
- In a separate bowl, prepare the filling by mixing the hung curd with finely minced onions, salt, green chilies, and coriander powder. This flavorful filling adds a delicious tangy taste to the kebabs.
-
Shaping the Kebabs:
- Take a small portion of the kebab paste (approximately the size of a lemon) and flatten it between your palms to form a disc.
- Place a small spoonful of the hung curd filling in the center and carefully fold the kebab paste around it, sealing it well.
- Gently flatten the kebab again into a disc shape and place it on a tray lined with parchment paper. Repeat this process for the remaining mixture.
-
Cooking the Kebabs:
- Heat a skillet or shallow frying pan and add a little sunflower oil. Once the oil is hot, carefully place the kebabs in the pan.
- Fry the kebabs on medium heat until they turn golden brown and crispy, about 4-5 minutes on each side. Ensure that they are cooked evenly by flipping them gently.
-
Serving:
- Once cooked, transfer the kebabs to a kitchen napkin to soak up any excess oil. Serve the Hyderabadi Chicken Shikampuri Kebabs hot, accompanied by refreshing dips like Dhaniya Pudina Chutney (Green Chutney) and other appetizers such as Tawa Crispy Pomfret Fry for a complete feast.
These Hyderabadi Chicken Shikampuri Kebabs are not only a treat for the taste buds but also a wonderful way to celebrate the rich flavors of Indian cuisine. Perfect for gatherings, parties, or a cozy dinner, they are sure to impress with every bite. Enjoy the culinary journey to Hyderabad right in your own kitchen!
