Lal Murgh & Hyderabadi Masala Kulcha

Lal Murgh


1 pound (1/2 kilo) Chicken Breasts (boneless & skinless) (cut into (3cm) 1″ chunks)
1 medium Onion (peeled & coursely chopped)
4 cloves of Garlic (Lehsan) (peeled & coursely chopped)
1 (1″) piece of Ginger (Adrak) (peeled & coursely chopped)
1 medium Sweet Red Pepper (seeded) (stemmed & chopped)
½ tsp. Garam Masala Powder
½ tsp. Ground Cumin Seeds (Pisa Zeera)
½ tsp. Ground Coriander Seeds (Pisa Dhania)
Salt (to taste)
½ tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
2 tbsp. Plain Yogurt
Lemon Juice


Mince the onion, garlic, ginger, and red pepper in a food processor or blender.
Add all the spices and yogurt and mince again.
Transfer to a bowl and add the chicken.
Toss to mix, cover and refrigerate for 4 hours or longer.

When ready to grill, lift the chicken out of the marinade and thread onto skewers.
Cook covered on a medium-hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side.

Spoon some of the leftover marinade over the skewers as they cook.
When the chicken is done, uncover, turn up the heat and chat the skewers slightly for a few minutes more.
Slide chicken off the skewers, heap onto a platter, and sprinkle with lemon juice.

Hyderabadi Masala Kulcha
Ingredients for dough
200 grams of All-Purpose Flour (Maida)
5 grams of Sugar
1 Egg
5 grams of Salt
40 ml. of Whole Milk
25 ml. of Water

Ingredients for stuffing

20 grams of Onions (chopped)
2 Potatoes (boiled & mashed)
5 grams of Green Chillies (or to taste) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
10 grams of Ginger (Adrak) (chopped)
30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
5 grams of Cumin Powder (Pisa Zeera)
Salt (to taste)


1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.

2) Combine all of the ingredients for the stuffing together. Mix well.

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve.

This entry was posted in Food. Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.