Hyderabadi Chicken Lukhmi is mouthwatering packet of flavor that is crispy on outside and succulent on inside. Whole wheat flour, spicy chicken mince, ginger-garlic paste and garam masala are the main ingredients in making this lukhmi. Lukhmi | Luqmi is a much loved and extremely popular Hyderabadi Wedding Starter, Unique Street Food and Iftar Special Recipe. Get ready to experience a burst of taste with every crispy, golden mouthful. Savor the essence of Hyderabad in every bite!
In picture, you can see typical iftar recipes which include chicken luqmi, dates, rooh afza sharbat, haleem and kachalu.
What Is Lukhmi?
Lukhmi is a savory pastry with chicken or lamb mince filling. This is a traditional and popular Hyderabadi wedding starter and snack recipe. Lukhmi is a variation of the ubiquitous samosa, yet distinct in both shape and flavor. The name itself stems from an older Urdu word, ‘luqmi’, meaning ‘a small bite-sized portion’.
The filling of lukhmi is one of its defining features, generally consisting of spicy meat mince (keema). Traditionally people prepare lukhmi with mutton mince and fragrant blend of spices, masalas and ginger-garlic paste. Cooking this savory mixture until it’s rich and flavorful before filling it in the dough squares.
The pastry is made from a dough that typically includes flour, salt, and ghee or oil. By kneading these ingredients with water or milk a soft, pliable dough is prepared. Then this lukhmi dough is rolled out into a thin sheet and cut into squares or rectangles. By adding filling, these are folded into triangular or rectangular parcels. Finally, the edges are sealed tightly to encase the filling completely. This process ensures that each lukhmi is uniform in shape and perfectly sealed, ready to be fried to golden perfection.
The final product is a pastry with a flaky, crisp exterior giving way to a soft, spiced interior. Lukhmi is a combination of textures and flavors that captures the essence of Hyderabadi Cuisine.
Chicken Keema Lukhmi
Chicken Keema Lukhmi, a true testament to the art of blending spices and textures in Indian cooking. This recipe offers a versatility that allows for personal adaptation without surrendering its essence. The use of chicken mince, makes it not only accessible but also a healthier option for many.
The preparation of this scrumptious delicacy begins with the careful selection of whole wheat flour for the crust. However, the flexibility of the recipe allows for a mix of flours. For those who prefer a more refined bite can opt for all-purpose flour. You can even use the combination of all purpose flour and wheat flour in 1:1 ratio.
The filling, which is a tasty mix of spices and soft chicken meat, is what makes this dish special. Eating Chicken Keema Lukhmi is like enjoying many familiar yet exciting flavors all at once. It’s known for its crisp pastry on the outside and the spicy chicken inside. This combination makes Chicken Lukhmi more than just a quick bite; it’s perfect for Iftar during Ramadan and also great party appetizer.
Making Chicken Keema Lukhmi ahead of time is really handy. If the chicken mince is ready, you can quickly assemble these tasty pastries just before iftar or right before the party starts. This way, everyone gets to eat lukhmi when it is hot, fresh and most delicious.
Chicken Luqmi Ingredients
For Chicken Filling
- Chicken: You can use chicken mince or boneless chicken pieces. I generally use chicken mince. Check below to find recipe for making chicken mince at home. If using boneless chicken pieces, cut them into small or shred after cooking. Chicken mince provides a lean and versatile protein base for the Lukhmi filling.
- Onion: Adds flavor and texture to the filling, enhancing its savory profile.
- Green Chili: Provides a subtle heat and a fresh flavor to the Lukhmi filling.
- Ginger-Garlic Paste: Adds depth and aroma to the filling, complementing the chicken and spices.
- Garam Masala: A blend of aromatic spices that enhances the overall flavor profile of the filling.
- Lemon Juice: Adds a tangy brightness to the filling, balancing the richness of the chicken and spices.
For The Outer Cover
- Whole Wheat Flour: Provides the base for the Lukhmi. A healthier alternative to refined flour and adds a nutty flavor.
- Fine Semolina: Adds texture and crispiness to the Lukhmi, enhancing its overall mouthfeel.
- Curd: Helps bind the ingredients together and adds a subtle tanginess to the dough, contributing to its flavor and tenderness.
- Lukewarm Milk: Moistens the dough. Helps in achieving the desired consistency for shaping the Lukhmi’s outer cover, ensuring they are soft and pliable.
Serving Suggestions
Chicken Lukhmi is a delightful example of Hyderabadi’s rich culinary heritage. The combination of tender pastry and savory, spiced chicken makes it a popular dish that continues to be cherished at festive occasions and everyday meals alike.
Generally served hot with chutneys or ketchup, lukhmi makes for an excellent appetizer or snack. Specially popular during the month of Ramadan and is often features in iftar feasts. Its bite-sized nature makes it a perfect finger food, suitable for social gatherings or simply as a treat to enjoy alongside a steaming cup of chai. In a traditional Hyderabadi meal, luqmi is also enjoyed as part of main course alongside other dishes.
In Hyderabad, lukhmi is more than just food; it’s a part of the city’s heritage. For locals and visitors alike, tasting lukhmi is an opportunity to delve into the historical tapestry of Hyderabadi culture, where food has always been a central thread.
Easy chicken snacks recipes for iftar
Chicken Satay with Yogurt Sauce
Skillet Chicken Mayo Pita Pizza
Potato & Cheese Stuffed Chicken Croquettes
Recipe Notes
How to make Chicken Keema | Chicken Mince at Home?
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 of 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. Do not paste the chicken. The mixture should appear finely ground and uniform in texture. 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.
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Hyderabadi Chicken Lukhmi Recipe
Whether you're craving a savory snack or looking to impress your guests, our Chicken Lukhmi is the perfect choice. Bursting with aromatic spices and succulent minced chicken, each bite is a symphony of flavors. Get ready to experience a burst of taste with every crispy, golden mouthful.
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
Instructions
Homemade Chicken Lukhmi Recipe
How To Make Chicken Filling:
- 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.
- Heat oil in a heavy bottom cooking vessel and fry onions till translucent. Now add the above marinated chicken mince and fry for 3-4 minutes on medium flame.
- Reduce the flame and cook covered by stirring in between until the moisture in the chicken mince is dried.
- Now on high flame fry for 2-3 minutes by stirring continuously. Turn off the flame and add minced coriander leaves.
- Spread this on a plate and leave it to cool completely.
- Add lemon juice just before you start filling.
Preparing Outer Crust For Lukhmi:
- 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.
- Cover with cling and leave for 30 minutes. When you start to make lukhmi, knead the dough again for 2-3 minutes.
- Pinch a lemon size ball from the dough and roll into thin circle by dusting with flour.
- Traditionally, the dough is cut into squares or rectangles.
Shaping & Frying - Chicken Lukhmi:
- Place a spoonful of the prepared chicken filling in the center of each dough square or rectangle.
- Grease the corner of the lukhmi by wetting your forefinger.
- Carefully fold one corner of the dough over the filling to meet the opposite corner, creating a triangle or rectangle shape, depending on the shape of your dough.
- Press the edges of the lukhmi with your fingers to ensure it is tightly sealed.
- Bring the ends together. This gives you a nice triangle. Alternatively, you can make square or rectangle shaped lukhmi depending the shape of the rolled dough.
- Heat enough oil for deep frying in a heavy bottom cooking vessel and slowly drop down the one by one lukhmi in oil.
- Add 2-3 lukhmis at a time depending on the size the vessel.
- 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.
- I have served these chicken qeema lukhmi with haleem, kachalu and rooh afza sharbat.
- Add love to make these Chicken Lukhmi taste ‘YUMMY’.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 352mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 14g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
ramesh says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.