Chicken Sangri By Ranveer Brar

Chicken Sangri

The sangri marinated chicken is a flavoursome appetiser to enjoy.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

40 Min



Rate This Recipe10


  • For Marinade
  • 1 chicken breast flattened
  • 2 to 3 green chillies
  • 3 to 4 garlic cloves
  • ¼ cup gram flour
  • Few mint leaves
  • Salt
  • ½ tsp chaat masala
  • Water
  • For Sangri Mixture
  • 1 cup sangri soaked and finely chopped
  • 1 tsp raw dry mango powder
  • 1 tsp coriander powder
  • 2 to 3 tbsp Yogurt
  • Salt
  • For Sauce
  • 1 tbsp mustard oil
  • ½ tsp cumin seeds
  • 1 tsp crushed garlic
  • 1 green chilli
  • 2 spring onions
  • ½ cup gram flour and yogurt mixture
  • Papad


  1. 1

    Flatten the chicken breast. For marinade, grind green chillies, garlic cloves, gram flour, mint leaves, salt, chaat masala, and water. Transfer the marinade to a bowl. Marinate the chicken breast and set aside. For the sangri mixture, combine finely chopped and soaked sangri, raw dry mango powder, coriander powder, yogurt, and salt in a bowl. Place the sangri mixture on the marinated chicken breast. Wrap and seal the chicken breast with a toothpick. Steam the chicken breast for some time. In a bowl, make a mixture by combining gram flour and yogurt. For the sauce, heat mustard oil in a pan and add cumin seeds, crushed garlic cloves, green chilli, spring onions, and gram flour and yogurt mixture. Mix well. Serve the chicken sangri with the prepared sauce. Garnish with papad.

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