How to make Chandi Kaliyan -
boneless chicken pieces marinated in cream and aromatic spices, skewered and cooked over live charcoal.Served garnished with silver leaf.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Ginger paste (अदरक की पेस्ट)
Cuisine : Hyderabadi
Course : Main Course Chicken
For more recipes related to Chandi Kaliyan checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Malvani Chicken Sagoti Jeera Chicken A La Sheetal Chicken Jhalfreizi - SK Khazana Murgh Kalimirchi
Chandi Kaliyan Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chandi Kaliyan Recipe
Boneless chicken breast 8
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Malt vinegar 2 tablespoons
Egg 1
Fresh cream 2/3 cup
Cheddar cheese grated 1/2 cup
Fresh coriander leaves chopped 1 tablespoon
Green cardamom powder 1/2 teaspoon
Mace powder 1/4 teaspoon
Nutmeg powder 1/4 teaspoon
Salt to taste
Butter for basting
Method
Step 1
Cut the chicken breasts into two. Apply ginger paste, garlic paste and malt vinegar on the chicken pieces. Allow them to marinate for thirty to forty minutes preferably in the refrigerator.
Step 2
To make the marinade mix the egg, fresh cream, cheese, coriander leaves, green cardamom powder, mace powder, nutmeg and salt. Marinate the chicken breasts in this for four to five hours preferably in the refrigerator.
Step 3
Skewer the tikkas and roast in the moderately hot tandoor for ten to fifteen minutes. Remove from the tandoor, baste with butter and roast again for two minutes. Remove and garnish with silver varq and serve.
Nutrition Info
Calories : 433.1 Kcal
Carbohydrates : 2.215 gm
Protein : 39.865 gm
Fat : 29.28 gm
Other : 0.04
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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.
