Hyderabadi Style Chicken Lukhmi

Hyderabadi Style Chicken Lukhmi

      Lukhmi | Luqmi is a much loved and extremely popular Hyderabadi Wedding Starter, Unique Street Food and Iftar Special Recipe. Lukhmi is generally an odd shaped flat triangular samosa made with minced meat (mostly lamb meat) and all-purpose flour.

    These days Chicken Keema (Kheema | Qeema) is easily available in meat shops. If you are not able get it, then no problem. You can easily make Chicken Keema at home by following these steps. Take one 150g chicken breast piece or 150g boneless chicken pieces. Wash thoroughly and pat dry. If using chicken breast, then cut it into small cubes. In a mixer or food processor, pulse for 1-2 minutes. Check if it is done. Re-grind for 30 seconds if needed. Remove and use it or store it in freezer until use.

How to store Minced Chicken?

    Wash chicken mince thoroughly and pat it dry. Transfer it to a ziplock or freezer bag and squeeze out the excess air. Seal the bag and using a rolling pin, flatten out the bag. This will help in freezing and defrosting the mince easily and evenly. You can keep the mince for 15-20 days in freezer. But as of the current situation of Covid-19, I suggest you not to freeze the meat. Try to make required amount of chicken mince and use it. Eat Fresh and Stay healthy.

    Chicken Keema Lukhmi is super simple and no compromise on taste recipe. You can easily substitute lamb|goat mince with chicken mince. Chicken mince take less time to cook than lamb mince. I have used completely whole wheat flour in making this recipe. But you can use all-purpose flour (maida) or half wheat flour and half of all-purpose flour. You can make chicken filling ahead and make lukmis right at the time of iftar or party. Spicy filling and soft outer crust is what makes these Nizam delicacy, Chicken Lukhmi a perfect Iftar Snack and Party Appetizer|Starter.

INGREDIENTS:

FOR CHICKEN FILLING:

• 200g Chicken mince
• 1 Onion, finely sliced
• 1 Green chili, finely chopped
• ½ tbsp. Ginger-Garlic paste
• 1 tbsp. Red Chili powder
• ¼ tbsp. Turmeric powder
• ¼ tbsp. Garam Masala
• 2 tbsp. Lemon juice
• Salt, as per taste
• 2 tbsp.  minced Coriander leaves
• 2 tbsp. Oil

FOR LUKHMI:

• 1 cup Whole Wheat Flour + ½ cup for dusting
• 3 tbsp. fine Semolina
• 2 tbsp. Curd
• ½ cup lukewarm Milk
• Salt
• 1 tbsp. Oil

How to make Chicken Filling:

1.In a bowl add chicken mince, chopped green chili, ginger-garlic paste, red chili powder, turmeric powder, garam masala and salt. Mix well, cover with cling and set aside for ½ hour.

2.Heat oil in a heavy bottom cooking vessel and fry onions till translucent.

3.Now add the above marinated chicken mince and fry for 3-4 minutes on medium flame.

4.Reduce the flame and cook covered by stirring in between until the moisture in the chicken mince is dried.

5.Now on high flame fry for 2-3 minutes by stirring continuously. Turn off the flame and add minced coriander leaves.

6.Spread this on a plate and leave it to cool completely.

7.Add lemon juice just before you start filling.

Chicken Keema Lukhmi

8.Preparing Outer Crust for Lukhmi:

9.In a mixing bowl, add whole wheat flour, semolina, salt, curd and oil. Combine slowly by adding lukewarm milk. Knead until you get a soft ball.

10.Cover with cling and leave for 30 minutes. When you start to make lukhmi, knead the dough again for 2-3 minutes.

11.Pinch a lemon size ball from the dough and roll into thin circle by dusting with flour.

12.Now using sharp kitchen knife make 2-3 cuts and start to add filling.

Shaping & Frying the Chicken Lukhmi:

1.Grease the corner of the lukhmi by wetting your forefinger.

2.Press the edges of the lukhmi with your fingers to ensure it is tightly sealed.

3.Bring the ends together. This gives you a nice triangle. Alternatively, you can make square or rectangle shaped lukmi too.

4.Heat enough oil for deep frying in a heavy bottom cooking vessel and slowly drop down the lukhmi’s one by one depending on the size the vessel.

5.Fry till golden brown on both the sides and take out on wire mesh strainer or kitchen tissue. Serve hot with sliced onions and lemon wedges.

6.I have served these chicken qeema lukhmi with harees, kachalu and rooh afza sharbat.

                                                                                                                            EnjoyFood!