Murgh Chakori Recipe

By | Published | Chicken, Mutton and Lamb | One Comment

Chicken Breasts – 4, flattened, slit open from one side
Minced Lamb – 125 gms
Black Cumin Seeds – 1/2 tsp
Ginger Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Fennel Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Yogurt – 1/8 cup
Asafoetida – a small pinch
Oil – 1/2 cup
Water – 1/2 cup
Salt as per taste
Silver Foil

For the Marinade:
Yogurt – 1 cup, drained
Cream – 1/4 cup
Red Chilli Powder – 1/2 tsp
Vinegar – 3/4 tsp
Coriander Powder – 1/2 tsp
Salt as per taste

1. Combine the minced lamb with ginger powder, cumin powder, fennel powder, red chilli powder, coriander powder, salt, asafoetida and yogurt.
2. Mix well and divide the mixture equally into 4 to 8 balls.
3. Heat oil and water in a pan over moderate flame.
4. Reduce heat to low and immerse the balls.
5. Cover the pan with a lid and cook for 20 minutes.
6. Stuff the minced lamb balls into the chicken breasts.
7. Wrap the breasts with a silver foil and cook in simmer hot water for 15 minutes.
8. Remove from the pan and unwrap the chicken.
9. Keep aside to cool.
10. Now, marinate the chicken breasts in the marinade for 15 minutes.
11. Skewer the chicken breasts and cook in a tandoor/oven until golden yellow.
12. Remove and serve hot.

Feel free to comment or share your thoughts on this Murgh Chakori Recipe from Awesome Cuisine.

One thought on “Murgh Chakori

  1. shreyanka saha said on March 30, 2011 at 3:28 am

    good but this recipe is a not easy to cook so i give this poor.

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