How to make 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.
Main Ingredients : Chicken with skin (चिकन चमड़ी समेत), Hung yogurt (हंग कर्ड / दही का चक्का )
Cuisine : Hyderabadi
Course : Snacks and Starters
For more recipes related to Murgh-E-Kalmi checkout Fried Chicken. You can also find more Snacks and Starters recipes like Tequila Fired Chipotle King Prawns Stuffed Mushrooms Brain Kabab Hot Garlic Paneer
Murgh-E-Kalmi 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 : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh-E-Kalmi Recipe
Chicken with skin cut into 8 pieces 1 kilogram
Hung yogurt 1/2 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cloves 2
Cinnamon powder 1/2 teaspoon
Caraway seeds (shahi jeera) powdered 1/2 teaspoon
Saffron (kesar) a few strands
Lemon juice 2 tablespoons
Egg beaten 1 cup
Refined flour (maida) 1/4 cup
Salt to taste
Onion cut into rings 1 large
Fresh mint leaves chopped a few sprigs
Lemon cut into wedges 1
Method
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 71.1 gm
Protein : 548.5 gm
Fat : 256.7 gm
Other : 0
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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.
