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Chicken Sheekh Kababs

Chicken minced mixed with mashed potatoes and spices, cooked in water and then shallow fried.

New Update
Main Ingredients Chicken Kheema, Potatoes
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Chicken Sheekh Kababs

  • 1 kilogram Chicken Kheema
  • 1 tablespoon Potatoes
  • 1 tablespoon Cumin seeds
  • 2 tablespoons Garlic paste
  • 5-6 Dried red chilli
  • 2 tablespoons Ginger paste
  • 2 Eggs
  • 2 tablespoons Lemon juice
  • 2 medium Potatoes boiled and mashed
  • 2 Onions ground
  • to taste Salt
  • 2 tablespoons Mint chutney
  • to deep fry Oil

Method

  1. Grind coriander seeds, cumin seeds, dried red chillies to a fine powder.
  2. Mix chicken mince, garlic paste, ginger paste, eggs and half of the lemon juice in a bowl.
  3. Add the ground masala and mix well. Marinate for one hour.
  4. Add potatoes, onion paste, mint paste and salt. Wet your palms and apply the mixture onto the skewers evenly.
  5. Remove from the skewers carefully. Boil water in a deep pan.
  6. Put the prepared kebabs and cook fro five to seven minutes.Set aside to cool down.
  7. Heat sufficient oil in a non stick pan and shallow fry the kebabs till golden brown in colour.
  8. Sprinkle remaining lemon juice and serve hot.
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