murg rogini

Murg rogini
No. of Portions
100


Ingredients

Unit

Chicken:12.5Kg

Onions:3kGm

Ginger-garlic paste:150Gm

Red chilly paste:100Gm

Curd:2Kg

Poppy seeds paste:150Gm

Cashew nuts paste :150Gm

Fresh cream:1Lt

Salt:To taste

Fat:2kg

Turmeric:10Gm

Green coriander:2Bunches













Pre-preps
1. Clean, skin and cut chicken in small Indian curry pieces. Apply salt and turmeric.

2. Slice onions. Chop green coriander.

Method

Heat ½ the fat, fry onions to a light brown colour. Remove and grind to a smooth paste.

Heat the remaining fat, sauté ginger-garlic paste, poppy seeds paste and red chilly paste. Add curd and fry well.

Add onion paste and fry well. Add chicken pieces and sauté well.

Adjust salt. Cover and cook until chicken is done.

When chicken is cooked add cashew nuts paste, cream and simmer for a minute.

Serve hot, garnished with green coriander.


Standard
tender pieces of chicken well cooked in a fairly thick and rich gravy.