How to make Chicken Dharampur -

Chicken breasts stuffed with chicken mince and nuts and cooked in the tandoor.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breasts with wing bone, Cashewnuts (काजू)

Cuisine : Indian

Course : Main Course Chicken

You can also find more Main Course Chicken recipes like Pressure Cooked Dal Murgh Damakta Murgh Chicken Manchurian Moroccan Chicken

Chicken Dharampur

Chicken Dharampur Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Dharampur Recipe

  • Chicken breasts with wing bone 8

  • Cashewnuts 2 tablespoons

  • Raisins 2 tablespoons

  • Fresh coriander leaves 1/4 bunch

  • Ginger-garlic paste 2 teaspoons

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespo

  • Chicken mince 200 grams

  • Garam masala powder 1 tablespoon

  • Cumin powder 2 teaspoon

  • Cheese grated 3 tablespoons

  • Cornflour/ corn starch 2 cups

  • Eggs 2


Step 1

Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves.

Step 2

Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours.

Step 3

Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture.

Step 4

Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown.

Step 5

Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.

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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 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.