April 2, 2017 MURG-E-KALMI

Murg e Kalmi

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.


Rita Jamshed Kapadia is the founder of ParsiCuisine.com. Cookbooks are sold on Amazon.com worldwide.

2 thoughts on “Murg e Kalmi

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


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