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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken with skin(चिकन चमड़ी समेत), Hung yogurt(हंग कर्ड / दही का चक्का )

Cuisine : Hyderabadi

Course : Starter

Murgh-E-Kalmi

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.

You can also find more Starter recipes like Tostadas With Vegetables And Corn, Crab Rice Balls, Palak Aur Moong Kay Dahi Wade, Conkies. Or try out these recipes from Hyderabadi Cuisine like Murgh Ke Shami, Capsicum Raita, Tricolour topping, Methi Chicken Keema.

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

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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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

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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