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. By Sanjeev Kapoor 27 Nov 2015 in Recipes Course New Update Main Ingredients Chicken with skin, Hung yogurt Cuisine Hyderabadi Course Snacks and Starters Prep Time 3.30-4 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Murgh-E-Kalmi 1 kilogram Chicken with skin cut into 8 pieces 1/2 cup Hung yogurt 1 teaspoon Ginger paste 1 teaspoon Garlic paste 2 Cloves 1/2 teaspoon Cinnamon powder 1/2 teaspoon Caraway seeds (shahi jeera) powdered a few strands Saffron (kesar) 2 tablespoons Lemon juice 1 cup Egg beaten 1/4 cup Refined flour (maida) to taste Salt 1 large Onion cut into rings a few sprigs Fresh mint leaves chopped 1 Lemon cut into wedges Method Advertisment 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. 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. 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. Nutrition Info Calories 4792 Carbohydrates 71.1 Protein 548.5 Fat 256.7 #Caraway seeds (shahi jeera) #Chicken with skin #Cinnamon powder #Cloves #Egg #Fresh mint leaves #Garlic paste #Ginger paste #Hung yogurt #Lemon #Lemon juice #Refined flour (maida) #Saffron (kesar) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article