Chicken Dharampur Recipe - Chicken breasts stuffed with chicken mince and nuts and cooked in the tandoor.

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Main Ingredients : Chicken breasts with wing bone, Cashewnuts

Cuisine : Indian

Course : Main Course_Chicken

Chicken Dharampur

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Chicken Dharampur Recipe - How to make Chicken Dharampur


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken breasts with wing bone 8

  • Cashewnuts 2 tablespoons

  • Raisins 2 tablespoons

  • Fresh coriander leaves 1/4 bunch

  • Ginger-garlic paste 2 teaspoons

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespo

  • Chicken mince 200 grams

  • Garam masala powder 1 tablespoon

  • Cumin powder 2 teaspoon

  • Cheese grated 3 tablespoons

  • Cornflour/ corn starch 2 cups

  • Eggs 2


Step 1

Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves.

Step 2

Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours.

Step 3

Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture.

Step 4

Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown.

Step 5

Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.