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Raan E Murg Sikandari

Raan E Murg Sikandari

Cooking Time

Preparation Time : 240

Cook Time : 45

Total Time : 285


Serves 6

  • Chicken thighs whole 12-14 nos

  • Ginger garlic paste 2 tbsp

  • Salt 2 tbsp

  • Roasted Cumin powder 1 tbsp

  • Roasted Coriander powder 1 tbsp

  • Roasted Fennel powder 1 tbsp

  • Red chilli powder 2 tbsp

  • Green chilli paste 1 tbsp

  • Yoghurt 1 cups

  • Lemon juice 2-3 tbsp

  • Homemade Garam Masala : Cardamom black 1 nos

  • Cardamom 5 nos

  • Cinnamon sticks (about 1 inch) 2 nos

  • Black pepper corns 8 nos

  • Caraway seeds 1 tsp

  • Nutmeg powder 1/4 tsp

  • Mace powder 1/4 tsp


  • 01

    Wash and clean chicken at first. Make deep cuts on both the sides of the thighs. Roast and powder the garam masala on a low heat.

  • 02

    Marinate these chicken thighs with all the ingredients mentioned. Keep well covered in the refrigerator overnight or for atleast 3-4 hours.

  • 03

    Barbecue on a charcoal grill or in a double griller pan. Baste with oil as required and keep turning over at regular intervals.

  • 04

    Cover with an aluminium foil when done halfway through just to prevent it from darkening on top.

  • 05

    Serve hot with lots of freshly chopped Salad and Naans .

  • 06

    A sumptious twist by me to the ever famous Mughlai Cuisine- Sikandari Raan by using whole chicken thighs. The whole process remains the same too. Try this mouthwatering chicken dish for your families and guests on special occasions and festivals. Aromatic and flavourful with selected spices to make your day extra special. The perfect marination, juicy succulence from charbroiled lean meat, eating with hands depicting sharing and caring, everything about it is purely divine. Do check out my original recipe too already on the platform. This is my innovative twist to it's original counterpart and I do hope you will give it a try dear friends. Happy Grilling!



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