How to make Chandi Kaliyan Recipe - boneless chicken pieces marinated in cream and aromatic spices, skewered and cooked over live charcoal.Served garnished with silver leaf.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breast ( हड्डी रहित चिकन ब्रेस्ट ) , Ginger paste ( अदरक की पेस्ट )

Cuisine : Hyderabadi

Course : Main Course_Chicken

Chandi Kaliyan

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chandi Kaliyan checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Stir Fried Chicken With Basil And Chilli , Chicken Pasanda . You can also find more Main Course_Chicken recipes like Chicken fry, Cheese and Honey Fried Chicken, Caramelised Pumpkin Chicken Curry, paneer. Or try out these recipes from Hyderabadi Cuisine like Yakhni Pulao, Khada Masala Chicken, Lemon Chicken, Dum Paneer Mitti Handi.

Chandi Kaliyan Recipe Card

Chandi Kaliyan
Print

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Chandi Kaliyan

  • Boneless chicken breast 8

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Malt vinegar 2 tablespoons

  • Egg 1

  • Fresh cream 2/3 cup

  • Cheddar cheese grated 1/2 cup

  • Fresh coriander leaves chopped 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Mace powder 1/4 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Salt to taste

  • Butter for basting

Method

Step 1

Cut the chicken breasts into two. Apply ginger paste, garlic paste and malt vinegar on the chicken pieces. Allow them to marinate for thirty to forty minutes preferably in the refrigerator.

Step 2

To make the marinade mix the egg, fresh cream, cheese, coriander leaves, green cardamom powder, mace powder, nutmeg and salt. Marinate the chicken breasts in this for four to five hours preferably in the refrigerator.

Step 3

Skewer the tikkas and roast in the moderately hot tandoor for ten to fifteen minutes. Remove from the tandoor, baste with butter and roast again for two minutes. Remove and garnish with silver varq and serve.

Liked this recipes, Rate us :

Wishlist