Hyderabadi Chicken Shikampuri Kebab Recipe Made Easy

To begin making Hyderabadi Chicken Shikampuri Kebab formula, firstly burning up 1-2 cups of moisture in a cooking vessel and toss in chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, table salt, red chili ground mix, turmeric ground mix, diced ginger and garlic.put a lid on the lid and bubble gently till the chicken is done and the dal is soft cooked.

Discard excess moisture since more moisture will ruin it.  Allow to cool and grind everything together to make a fine paste.toss in egg, diced mint and coriander into the mixture and toss together well.

Keep aside.Meanwhile, take a dish and prepare the filling by mixing the hung curd with finely minced shallot, table salt, green chili and coriander ground mix.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 put a lid on up the filling.put a lid on from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.burning up a skillet or shallow frying cooking vessel with a little coat.Once the coat is burning, cooking vessel-fry in burning coat till browned on a medium burning up and flip to brown evenly on the other side too.Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess coat.dish up the Hyderabadi Chicken Shikampuri Kebab formula along with dips like Dhaniya Pudina Chutney formula (Green Chutney) and other appetizers like Tawa brittle Pomfret cooking vessel-fry formula for your house parties.