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30 July, 2014

Murg e Kalmi

Comments : 2 Posted in : Chicken, Meats, Recipes, Tandoor, Yogurt / Dahi / Curd on by : Rita


Murg is the indian hindi word for chicken.



1 kg chicken-skinned and cut into 8-10 pieces
1 tsp ginger paste

1 tsp garlic paste
salt to taste
1 cup yoghurt-placed in a colander to drain out excess water
2 cloves
1/2 tsp cinnamon-broken, roasted and powdered
1/2 tsp black cumin seeds-roasted and powdered a large pinch of kesar
2 tbsp lemon juice
1/4 cup refined flour
1 egg-slightly beaten
1 large onion-sliced into rings
1 tbsp chopped mint leaves
1 lemon cut into wedges
A drop of red food color

Wash the chicken and wipe dry. Prick in 2-3 places.
Mix all the ingredients, except those for garnishing.
Marinate the chicken for 2-3 hours in the mixture.
Before serving, place the marinated chicken on a drip-tray and grill till light brown, or bake in a hot oven for 15-20 minutes. It is best cooked in a tandoor. A drip-tray is essential, because the drippings need to escape. Chicken cooked in drippings become soggy. Serve hot, garnished with onion rings, chopped mint leaves and lemon wedges.


2 thoughts on : Murg e Kalmi

  • September 9, 2014 at 3:25 pm

    Khuda ni meherbani che, that I am able to do this.

  • T S Bedi
    September 9, 2014 at 2:05 am

    Very well presented facts and methods of preparing interesting dishes.It is a refreshing experience.
    God bless you.


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