Murgh-E-Kalmi Recipe - Chicken pieces marinated in yogurt mixed with egg and spices and cooked preferably in a tandoor.

This is an exclusive website recipe.

Main Ingredients : Chicken with skin, Hung yogurt

Cuisine : Hyderabadi

Course : Starter


Murgh-E-Kalmi Recipe - how to make Murgh-E-Kalmi


Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken with skin cut into 8 pieces1 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) powdered1/2 teaspoon

  • Saffron (kesar) a few strands

  • Lemon juice 2 tablespoons

  • Egg beaten1 cup

  • Refined flour (maida) 1/4 cup

  • Salt to taste

  • Onion cut into rings1 large

  • Fresh mint leaves chopped a few sprigs

  • Lemon cut into wedges1


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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