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.
