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.

For more recipes related to Murgh-E-Kalmi checkout Fried Chicken . You can also find more Starter recipes like Chicken Swiss Roll, Kasoori Paneer Tikka, Tandoori Subz Shaslik, Chatpate Kand Fritters. Or try out these recipes from Hyderabadi Cuisine like Gur Aur Badam Ki Phirni, Khatti Arbi ka Salan, Murtabak, Stuffed Chilli Lababdar.

Murgh-E-Kalmi Recipe Card

Murgh-E-Kalmi
Print

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Murgh-E-Kalmi

  • 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.

How to make Murgh-E-Kalmi

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.

Liked this recipes, Rate us :

Wishlist