Recipe: Murg Potli Kebab

Updated: Feb 24, 2010, 19:12 PM IST

Enjoy the Fusion of chicken breast bundled with exotic lamb mince and roasted in clay oven.


175 gms (3 Nos) Chicken Breast Boneless
To taste Salt
A pinch White Pepper Powder
½ tsp Ginger Garlic Paste
2 tsp Refined oil
1 tsp Cashewnut (Chopped)
75 gm Lamb Mince
To taste Salt
½ tsp White Pepper Powder
½ tsp Green Chilli (Chopped)
½ tsp Green Coriander (Chopped)
A pinch Saffron
3 tsp Processed Cheese
2 tsp Egg White
4tbsp Cream
2 tsp Cashewnut Paste
To taste Salt
½ tsp White Pepper Powder
½ tsp Green Chilli (Chopped)
A pinch Elaichi Powder
A pinch Shahi Jeera
For basting Clarified butter


1. Clean and flatten each breast with a hammer until thin, pat dry and keep aside.

First Marination

2. In a bowl mix ginger garlic paste, salt, white pepper powder, rub well and apply this to chicken breast and keep aside for atleast 45 minutes.


3. Heat oil in a pan, saute cashewnut, add mutton mince, salt, white pepper powder, green chilli, green coriander, saffron and saute till mutton gets cooked and water gets evaporated. Keep it aside for cooling.

4. Stuffed each breast with this mince and tie it with a thread to make potli. (Round balloon shape).

Second Marination

5. In a deep tray mash grated cheese and egg white, ginger garlic paste and mix it gradually with your palm. Pour cream and further mix it, so that it becomes a smooth paste. Add cashewnut paste, salt, white pepper powder, green chilli, elaichi powder, shahi jeera and mix well.

6. Put the chicken pieces into this marinade, coat well and Keep aside for atleast 1 hour.


7. Take a skewer and skew the marinated chicken pieces. Keep a tray underneath to collect drippings.
8. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
9. Remove and baste with clarified butter and further roast for 2-3 minutes or until tender.
10. Serve hot with choice of a salad and chutney.