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Murgh-E-Kalmi

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Chicken pieces marinated in yogurt mixed with egg and spices and cooked preferably in a tandoor.

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Preparation Time : 3.30-4 hour

Cooking time : 26-30 minutes

Servings : 4

Murgh-E-Kalmi

Main Ingredients

Chicken with skin, Hung yogurt

Cuisine

Hyderabadi

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Chicken with skin cut into 8 pieces
    1 kilogram
  • Hung yogurt
    1/2 cup
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Cloves
    2
  • Cinnamon powder
    1/2 teaspoon
  • Caraway seeds (shahi jeera) powdered
    1/2 teaspoon
  • Saffron (kesar)
    a few strands
  • Lemon juice
    2 tablespoons
  • Egg beaten
    1 cup
  • Refined flour (maida)
    1/4 cup
  • Salt
    to taste
  • Onion cut into rings
    1 large
  • Fresh mint leaves chopped
    a few sprigs
  • Lemon cut into wedges
    1

Method

Step 1


Wash chicken and wipe dry. Prick in two to three places. Dry roast cinnamon, caraway seeds and saffron lightly. Cool and grind to a fine powder.

Step 2


Mix ginger paste, garlic paste, hung yogurt, cloves, roasted spice powder, lemon juice, egg, refined flour and salt. Marinate the chicken pieces in this mixture for two to three hours preferably in the refrigerator.

Step 3


Place marinated chicken on a drip-tray and grill till golden brown. You can also bake in an oven at 200°C for fifteen to twenty minutes. For best results cook in a hot tandoor. Serve hot, garnished with onion rings, chopped mint leaves and lemon wedges.

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