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Main Ingredients | Chicken, Hung Yogurt |
Cuisine | Hyderabadi |
Course | Snacks and Starters |
Prep Time | 3-3.30 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Murgh-E-Kalmi
- 8 Chicken
- 1/2 cup Hung Yogurt
- 2 teaspoons Ginger-garlic paste
- 1 tablespoon Roasted chana dal powder
- 2 tablespoons Cashewnut paste
- 2 teaspoons Green chilli paste
- 2 teaspoons Black pepper powder
- 1/2 teaspoon Green cardamom powder
- 1 teaspoon Garam masala powder
- 3 tablespoons Lemon juice
Method
- Wash chicken drumsticks and wipe dry. Make two or three slits on each leg. Mix together the yogurt, ginger-garlic paste, roasted gram flour, cashew nut paste, green chilli paste, pepper, cardamom and shahi garam masala powders and lemon juice.
- Marinate the chicken drumsticks in the mixture for two to three hours, preferably in a refrigerator. Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place the marinated chicken drumsticks on a tray and cook in the oven for fifteen to twenty minutes. Serve hot, garnished with onion rings and lemon wedges.
Nutrition Info
Calories | 693 |
Carbohydrates | 19.2 |
Protein | 114.2 |
Fat | 17.7 |
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