Authentic Hyderabadi Chicken Kabab Recipe

"Experience the irresistible charm of Hyderabad with every bite of our succulent chicken kababs – where each skewer is a taste of tradition, love, and culinary artistry." 🍢✨

Hyderabadi cuisine is known for its rich flavors, and this kabab recipe is no exception. These chicken kababs are juicy, tender, and bursting with the authentic spices of Hyderabad.

Ingredients

For the Marinade:

• 500 g boneless chicken (thighs preferred, cut into small pieces)

• 1/2 cup hung yogurt (thick curd, water drained)

• 1 tbsp ginger-garlic paste

• 2 tbsp roasted gram flour (besan)

• 1 tsp turmeric powder

• 1 tbsp red chili powder (adjust to taste)

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp black pepper powder

• 1/2 tsp kasuri methi (dried fenugreek leaves, crushed)

• 1/2 tsp green cardamom powder

• 1 tbsp lemon juice

• 2 tbsp fresh cream (optional, for richness)

• 1/4 cup finely chopped mint leaves

• 1/4 cup finely chopped coriander leaves

• Salt, to taste

For Cooking:

• 2 tbsp oil or ghee (for basting)

• Skewers (if using an oven or tandoor)

Optional Garnish:

• Onion rings

• Lemon wedges

• Mint chutney

Instructions

1. Prepare the Marinade:

   • In a large mixing bowl, combine hung yogurt, ginger-garlic paste, roasted gram flour, turmeric, red chili powder, garam masala, cumin, coriander, black pepper, kasuri methi, cardamom powder, lemon juice, fresh cream (if using), mint, coriander leaves, and salt.

   • Mix well to form a smooth, flavorful marinade.

2. Marinate the Chicken:

   • Add the chicken pieces to the marinade and coat them evenly.

   • Cover and refrigerate for at least 4 hours or, for the best flavor, overnight.

3. Prepare for Cooking:

   • If using wooden skewers, soak them in water for 30 minutes to prevent burning.

   • Preheat your grill, oven, or tandoor to medium-high heat. If using a stovetop, heat a heavy-bottomed pan or griddle.

4. Cook the Kababs:

   • Grilling/Tandoor/Oven:

     • Thread the marinated chicken pieces onto skewers.

     • Place the skewers on the grill or in the oven (preheated to 400°F/200°C) and cook for 15-20 minutes, turning occasionally and basting with oil or ghee for a juicy texture.

   • Stovetop:

     • Heat a pan or griddle and drizzle a little oil. Place the marinated chicken pieces on the hot surface and cook on medium heat for 8-10 minutes on each side, until golden brown and cooked through.

5. Check for Doneness:

   • Ensure the chicken is cooked through by cutting a piece to check if it’s white and juicy inside. Avoid overcooking to keep the kababs tender.

6. Serve:

   • Garnish the kababs with onion rings, lemon wedges, and fresh coriander leaves. Serve hot with mint chutney or a side of naan or parathas.

Tips for Perfect Hyderabadi Kababs:

• Roasting the gram flour lightly before adding it to the marinade enhances the flavor.

• Use chicken thighs instead of breast for juicier kababs.

• Basting with ghee instead of oil gives the kababs a traditional richness.

• Marinating overnight allows the spices to deeply penetrate the chicken for authentic Hyderabadi taste.

Enjoy your flavorful and succulent Hyderabadi Chicken Kababs! 🌶️🍢

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