Sunday, January 29, 2012

kadai murg

Kadhai Murg

No. of Portions

100

Ingredients

QTY

Unit

Chicken

12.5

Kg

Onions

1.5

Kg

Tomatoes

2

Kg

Ginger

100

Gm

Garlic

100

Gm

Fat

2

Kg

Turmeric

10

Gm

Salt

100

Gm

Kadai masala:

Red chilly(whole) Kashmiri

75

Gm

Coriander seeds

50

Gm

Fennel (saunf)

25

Gm

Peppercorns

20

Gm

Cinnamon

15

Gm

Cardamom

15

Gm

Cloves

15

Gm

Coriander leaves

2

Bunch


Pre preparation:

1.

Clean, skin and cut chicken in 8-10 pieces. Wash and apply salt and turmeric. Keep aside for 15-20 minutes.

Chop onions, blanch and chop tomatoes. Chop coriander leaves. Prepare ginger-garlic paste.

Roast and crush coarsely (pound) kadai masala ingredients.

Method

Heat fat. Fry onions to a light brown colour. Add ginger-garlic paste and sauté.

Add tomatoes. Cook till soft.

Add chicken and adjust salt. Cook till thick and dry.

Add crushed spices and mix well. Serve hot garnished with coriander leaves.

STANDARD:

Bright red in color. Well cooked and evenly cut chicken in thick coating gravy having a predominant flavour of garam masala and fennel. Served hot.garnished with finely chopped green coriander.

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