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. I mostly make them with goat meat but this time i tried out my hands on chicken and trust me it tastes delicious. Its aromatic, moist and absolutely melt in mouth with a flavorful cream stuffing in the center that oozes out with every bite. Hyderabadi Shikampuri Kebabs taste best when served with fresh mint & coriander chutney.
Ok so now that we are done with Kebab explanation, it’s time to share an awesome news with all my readers. Feedspot is a community website that list out top 100 blogs and websites in India in various categories. These blogs are ranked based on following criteria
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Coming back to the Hyderabadi Shikampuri Kebabs, let us take a quick look on the ingredients required…
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
- Salt to taste
- 1 egg, beaten
- oil for shallow frying
- 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.
- 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.
- Add egg and mix well and keep aside.
- Meanwhile take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.
- Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.
- 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.
- 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.