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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 Time
25
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
North Indian
Keyword:
chicken, mutton
Ingredients
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
Instructions
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.