Chutney Murghi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1kg - Chicken Breast (Boneless)
  • 1-2 tbsp - Garlic
  • 1-2 tbsp - Ginger
  • 250g - Fresh Curds
  • 250g - Fresh Cream
  • 2-3 tbsp - Green chutney
  • 1-2 tsp - MSG
  • Salt to taste

How to Make Chutney Murghi

  • Clean chicken thoroughly. Cut the chicken into 1-inch cubes. Marinate chicken with ginger-garlic paste, fresh curd, and cream.
  • Apply green chutney, MSG, and add salt to the chicken. Leave the marinade for 4 hours in the fridge.
  • Grease skewers with butter.
  • Push the pieces of chicken on the skewers and put in oven that has been preheated for 10 minutes at 150 degrees Celsius.
  • Place a greased, perforated tray with bread slices underneath for collection of the moisture drip.
  • Reduce the temperature of the oven to 120 degrees Celsius and increase timer to 15 minutes.
  • Check chicken pieces for medium browning and remove.
  • Serve hot with lime.
  • To make chutney for applying to the chicken:
  • Cut coriander and mint into shreds.
  • Put them into mixer along with green chillies.
  • Spin to a paste and add salt to taste.