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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.

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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
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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

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  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.
  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.
  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.

Nutrition Info

Calories 4792
Carbohydrates 71.1
Protein 548.5
Fat 256.7
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