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Dahi Murgh Kebab

Chicken patties made with Bengal gram and aromatic spices, minced, packed with yoghurt cheese, mint & onions and deep fried. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Chicken Mince, Hung Yogurt
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Dahi Murgh Kebab

  • 600 grams Chicken Mince
  • 1/4 cup Hung Yogurt
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 5-6 Black peppercorns
  • 2 Black cardamom
  • 1 1/2 inch pieces Ginger chopped
  • 10 cloves Garlic chopped
  • to taste Salt
  • 2 teaspoon Red chilli powder
  • 1/2 teaspoon Green cardamom powder
  • a pinch Mace powder
  • 1/2 teaspoon Garam masala powder
  • 2 Egg
  • 1 cup Hung yogurt
  • 1 cloves Onion chopped
  • a few Fresh mint leaves chopped

Method

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  1. Soak chana dal in two cups of water for at least three hours. Drain. For stuffing squeeze the chopped onion between your palms to remove excess water. In a bowl mix hung yogurt, chopped onion, chopped mint leaves and salt.
  2. Divide into sixteen equal portions and keep covered in a refrigerator. Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, peppercorns, black cardamom seeds, chopped ginger, garlic and stir-fry for a minute on medium heat.
  3. Add chicken mince and sauté for five minutes. Add soaked chana dal, salt, red chilli powder, cardamom powder, mace powder and garam masala powder. Stir well for two minutes. Add one and half cups of water and bring to a boil.
  4. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Grind chicken and chana dal mixture to a smooth consistency. Check the seasoning.
  5. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion and yogurt stuffing in the centre. Shape into roundels and flatten slightly.
  6. Similarly shape the rest of the chicken mixture and stuffing. Beat the eggs lightly. Heat sufficient oil in a kadai. Dip each tikki in egg wash and deep fry in hot oil till golden brown.
  7. Drain onto an absorbent paper. Serve hot with onion lachcha and pudina chutney.

Nutrition Info

Calories 432.75
Carbohydrates 22.1
Protein 39.65
Fat 23.625
Other Fiber 0.4
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