Chicken breasts stuffed with minced lamb (Murg Chakori) recipe
ingredients
8 Chicken breasts
250 g (9 oz) Lamb, minced
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Fennel (moti saunf) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (8 g) Salt
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
a pinch Asafoetida (hing)
1 cup (200 ml) 7 fl oz Vegetable oil
1 cup (250 ml) 8 fl oz Water
250 g (9 oz) Lamb, minced
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Fennel (moti saunf) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (8 g) Salt
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
a pinch Asafoetida (hing)
1 cup (200 ml) 7 fl oz Vegetable oil
1 cup (250 ml) 8 fl oz Water
For the marinade:
2 1/2 cups (500 g) 1.1 lb Yoghurt, drained
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 tsp (2 g) Red chilli powder
1 1/2 tsp (8 ml) Vinegar (sirka)
1 tsp (1 1/2 g) Coriander powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 tsp (2 g) Red chilli powder
1 1/2 tsp (8 ml) Vinegar (sirka)
1 tsp (1 1/2 g) Coriander powder
method
1. Clean the chicken breasts, slit open from one side and flatten. Keep aside.
2. Blend together the lamb mince, black cumin seeds, dry ginger powder, fennel powder, cumin powder, red chilli powder, coriander powder, salt, yoghurt, and asafoetida.
3. Divide the mince mixture equally into 8 balls. In a pan, heat the oil and water in equal quantities, reduce heat and immerse the balls into the pan. Cover and cook for about 20 minutes.
4. Stuff the prepared meat balls into the chicken breasts. Wrap the chicken breasts firmly with silver foil. Poach (to cook in simmering liquid) for 15 minutes.
5. Remove from heat and unwrap the chicken breast from the foil and allow to cool.
6. For the marinade, blend yoghurt, salt, cream, red chilli powder, vinegar, and coriander powder together. Keep aside.
7. Marinate the chicken breasts with the prepared marinade and keep aside for 15 minutes.
8. Skewer the chicken breasts and cook in a tandoor for 5 -10 minutes or until golden yellow.
9. Remove from the skewers and serve hot, accompanied by tandoori roti
2. Blend together the lamb mince, black cumin seeds, dry ginger powder, fennel powder, cumin powder, red chilli powder, coriander powder, salt, yoghurt, and asafoetida.
3. Divide the mince mixture equally into 8 balls. In a pan, heat the oil and water in equal quantities, reduce heat and immerse the balls into the pan. Cover and cook for about 20 minutes.
4. Stuff the prepared meat balls into the chicken breasts. Wrap the chicken breasts firmly with silver foil. Poach (to cook in simmering liquid) for 15 minutes.
5. Remove from heat and unwrap the chicken breast from the foil and allow to cool.
6. For the marinade, blend yoghurt, salt, cream, red chilli powder, vinegar, and coriander powder together. Keep aside.
7. Marinate the chicken breasts with the prepared marinade and keep aside for 15 minutes.
8. Skewer the chicken breasts and cook in a tandoor for 5 -10 minutes or until golden yellow.
9. Remove from the skewers and serve hot, accompanied by tandoori roti
serving amount
serves: 4
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