How to make Zameen Doz Murgh

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Pistachios (पिस्ते )

Cuisine : Indian

Course : Main Course Chicken

Zameen Doz Murgh

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 Zameen Doz Murgh checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Bhuna Kukda, Chicken Curry, Chicken In Sweet Peanut Sauce, Kerala Style Chicken Curry.

Zameen Doz Murgh Recipe Card

Zameen Doz Murgh
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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Zameen Doz Murgh Recipe

  • Boneless chicken breasts 2

  • Pistachios blanched, peeled and finely chopped 2 cups

  • Garam masala powder 1 teaspoon

  • Chaat masala 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Processed cheese grated 1/4 cup

  • Paneer (cottage cheese) grated 1 cup

  • Fresh cream 2 tablespoons

  • Egg yolk 1

  • Red capsicums roasted, peeled, deseed and thinly sliced 2

  • Red chilli powder 2 tablespoons

  • Colocassia leaves (arbi ke patte) 2

  • Jute for covering 10 inches

  • Aluminium foil for covering

  • Pot clay 250 grams

Method

Step 1

To make the marinade, combine together the red chilli powder, garam masala powder, chaat masala, salt and oil in a bowl and mix well. Slit the chicken breasts into halves without cutting through. Pound till the flesh flattens. Marinate the chicken with the marinade.

Step 2

Combine the processed cheese, cottage cheese, cream and egg yolk in another bowl and rub till smooth.Place a marinated chicken on a worktop and spread half the cheese mixture on the chicken.

Step 3

Place half the capsicum slices on the cheese mixture. Roll half the pistachios into a barrel shape and place it at the center of the chicken. Roll the chicken along with the capsicum and pistachios into a roulade.

Step 4

Place a colocassia leaf on the worktop, put the roulade on top and roll along with the leaf so that it covers the entire roulade. Dampen five inch of jute, place the rolled chicken roulade on it and roll alongwith it. Place this on an aluminium foil, roll and seal tightly at the ends.

Step 5

Apply half the clay on top of the aluminum foil, covering it entirely and from the sides as well. Similarly, make the second arrangement.

Step 6

Place the chicken arrangements in a charcoal oven and bake for thirty minutes. Remove from heat and let it cool. Before serving, break the clay and remove the coverings. Cut the cooked chicken roulade into pieces and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.