Murgh Chakori

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

Ingredients for Murgh Chakori

  • 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

How to make Murgh Chakori

  • 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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