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.