HYDERABADI Chicken LUKHMI | Ramadan Series 2023🌙

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible.

coriander leaves

🥗Healthier: parsley

💰Cheaper: spinach

Spinach provides a similar color and texture.

Prepare the malai chicken filling by mixing boneless chicken, yoghurt, lemon juice, black pepper, chopped green chillies, ginger garlic paste, and coriander leaves.

In a separate pan, heat oil and sauté the large onion until golden brown.

Add chopped ginger and garlic; sauté for a few minutes until fragrant.

Incorporate the filling ingredients: cream cheese, cumin powder, pepper powder, cooking cream, and additional chopped green chillies; cook until well combined.

Prepare the dough by mixing all-purpose flour, whole wheat flour, ghee, oil, salt, and egg with milk until smooth.

Knead the dough until elastic and let it rest for a while.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of the malai chicken filling in the center of each circle.

Fold the dough over to create a half-moon shape, sealing the edges well.

Heat oil in a frying pan for frying until hot.

Fry the lukhmi in batches until golden brown and crispy, about 4-5 minutes per side.

Drain on paper towels to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens