How to make Murgh-E-Kalmi - 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 : Snacks and Starters

Murgh-E-Kalmi Recipe Card

Murgh-E-Kalmi
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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 Snacks and Starters recipes like Barbecued Mango Chicken, Masala Keema Roll, Fried Egg Manchego, Spinach Vadai.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murgh-E-Kalmi Recipe

  • 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.