Tuesday, January 10, 2012

chicken dungari

Chicken dungari

No. of Portions

100

Ingredients

QTY

Unit

Chicken

12.5

Kg

Onions

3

Text Box: Standard Well cooked curry cuts of chicken pieces in a off-white colour medium thick gravy, having a distinct aroma and flavor of the dungar (smoke). Mildly spiced with an aroma of garam masala   Kg

Ginger

200

Gms

Garlic

200

Gms

Green chilly

250

Gms

Poppy seeds

200

Gms

Cashew nuts

500

Gms

Curds

3

Kg

Fresh cream

2

Lt

Cardamom

10

Gms

Cinnamon

10

Gms

Cloves

10

Gms

Bay leaf

5

Gms

Kasoori methi

5

Gms

Pure ghee

250

Gms

Salt

100

Gms

Fat

1.5

Kg

Garam masala powder

20

gms


Pre-preparation:

1.

Wash, skin and cut chicken into 10 pieces Apply salt. Soak the poppy seeds.

Slice onions, chop ginger, garlic, green chilies. Boil along with poppy seeds and grind the mixture to a smooth paste. Soak the cashew nuts in a little warm water, then grind to a smooth paste separately.

Method:

Heat fat. Fry half the whole spices, add the ground onion paste. Fry without discolouring.

Add beaten curds a little at a time and saute well till the fat starts to ooze out.

Add chicken pieces, salt. Cover and cook until chicken is done.

Add cashew nuts paste, cream and mix well to form and thicken the gravy.

Light charcoal. Place it in a small katori / degchi. Place it in the chicken gravy without immersing completely. Add remaining whole garam masala, crushed kasoori methi and butter or pure ghee over the live charcoal.

Cover the dechi immediately so as to trap all the smoke inside.

Remove the lid after about ½ an hour and remove charcoal vessel. Mix chicken gravy gently. Sprinkle with garam masala powder.

Serve hot.






Standard

Well cooked curry cuts of chicken pieces in a off-white colour medium thick gravy, having a distinct aroma and flavor of the dungar (smoke). Mildly spiced with an aroma of garam masala

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