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Murgh Chakori

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Published under: ChickenMutton
The mixed combination of chicken and lamb gives it an ultimate flavor and adds a special taste to make it unique.

Murgh Chakori is a dish that originated from Punjab. The meaning of ‘murgh’ is ‘bird fowl’ and the meaning of ‘chakori’ is a bird enamored to the moon. By the name itself, we can gauge that it is a royal recipe. This dish needs to be cooked with both chicken breast and minced lamb.

The mixed combination of chicken and lamb gives it an ultimate flavor and adds a special taste to make it unique. The process of cooking itself imparts an aromatic flavor to this recipe which is hard to replicate in any other dish.

You can have this dish as a main course on your dining table. Also, it proves to be a perfect dish for parties and special occasions.

Murgh Chakori

Nowadays people love to experiment with cooking and a recipe made from chicken and lamb meat provides a unique experience for both amateur and experienced cooks. Spices like fennel powder, cumin powder, and coriander powder prove to be the main essence of this wonderful non-vegetarian dish.

Like every other dish, Murgh Chakori also brings its own share of nutrients on your platter. It contains abundant calories along with protein, carbohydrate, and fat. Moreover, chicken is healthy for our body as it consists of a high source of protein, vitamins, and minerals.

In murgh chakori, we can see the chicken is combined with lamb. Lamb also contains protein, fat, vitamins and minerals (like; zinc, niacin, riboflavin). Hence, you are not missing out on nutrients while enjoying the peculiar flavor of this amazing recipe.

Kids will love to dig their teeth into the scrumptious and appetizing dish and even adults enjoy its delectable flavor to the core. Therefore, do not forget to give a surprise treat to your family members this weekend by making Murgh Chakori!

Murgh Chakori
4.50 from 2 votes

Murgh Chakori

The mixed combination of chicken and lamb gives it an ultimate flavor and adds a special taste to make it unique.

Prep Time25 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: North Indian
Keyword: chicken, mutton


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

For the Marinade:

  • 1 cup Yogurt drained
  • 1/4 cup Cream
  • 1/2 tsp Red Chilli Powder
  • 3/4 tsp Vinegar
  • 1/2 tsp Coriander Powder
  • as per taste Salt


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

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1 comment

Avatar of shreyanka saha
shreyanka saha March 30, 2011 - 3:28 am

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


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