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.


Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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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