Chicken breasts stuffed with minced lamb (Murg Chakori)

Chicken breasts stuffed with minced lamb (Murg Chakori)

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Servings: 6
Calories: 891


  • 8 Chicken breasts
  • 9 oz Lamb minced
  • 1 tsp Black cumin shahi jeera seeds
  • 1 tsp Ginger powder sonth
  • 2 tsp Fennel moti saunf powder
  • 1 tsp Cumin jeera powder
  • 1 tsp Red chilli powder
  • 1 tsp Coriander dhaniya powder
  • 2 tsp Salt
  • 1 3/4 oz Yoghurt dahi
  • a pinch Asafoetida hing
  • 7 floz Vegetable oil
  • 8 floz Water

for the marinade:

  • 1.1 lb Yoghurt drained
  • Salt to taste
  • 3 1/2 floz Cream
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Vinegar sirka
  • 1 tsp Coriander powder


  • Clean the chicken breasts, slit open from one side and flatten. Keep aside.
  • Blend together the lamb mince, black cumin seeds, dry ginger powder, fennel powder, cumin powder, red chilli powder, coriander powder, salt, yoghurt, and asafoetida.
  • 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.
  • 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.
  • Remove from heat and unwrap the chicken breast from the foil and allow to cool.
  • For the marinade, blend yoghurt, salt, cream, red chilli powder, vinegar, and coriander powder together. Keep aside.
  • Marinate the chicken breasts with the prepared marinade and keep aside for 15 minutes.
  • Skewer the chicken breasts and cook in a tandoor for 5 -10 minutes or until golden yellow.
  • Remove from the skewers and serve hot, accompanied by tandoori roti
Calories: 891 kcal
Carbohydrates: 6 g
Protein: 75 g
Fat: 62g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 259 mg
Sodium: 1214 mg
Potassium: 1405 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 644 IU
Vitamin C: 5 mg
Calcium: 157 mg
Iron: 3 mg
Cuisine Indian
Ingredients Chicken
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