salli murg

Salli murg			No. of Portions	100
Ingredients	QTY	Unit
Chicken	12.5	Kg
Oil	2	Lt
Onions	3	Kg
Ginger	150	Gm
Garlic	150	Gm
Red chilly	100	Gm
Green chilly	20	Gm
Coriander seeds	50	Gm
Cumin seeds	30	Gm
Tomato puree	1	Kg
Salt	100	Gm
Dry apricots	1	Kg
Jaggery	100	Gm
Salli wafers (potato)	1	Kg
Green coriander	3	Bunch

Prepreparations:

1.	Wash, skin and cut chicken into 8-10 pieces.
	Slice onions; chop tomatoes, green chillies and green coriander. Prepare ginger-garlic- red chilly paste. Broil and powder coriander seeds and cumin.
	Soak apricots in hot water for at least 30 minutes. Remove seeds and chop the pulp finely.
	Apply half of the ginger-garlic-red chilly paste to chicken and leave it aside. Method:
	Heat oil. Fry onions to a light brown colour. Remove and grind to a smooth paste.
	To the same oil, add the remaining ginger-garlic-red chilly paste and green chillies. Fry well.
	Add tomatoes and fry well. When they mash up, add onion paste. Mix well.
	Add chicken. Fry well. Add water if required, add salt. Cover and cook until chicken is tender and gravy is thick.
	Add powdered coriander and cumin. Add jaggery and chopped apricot. Mix well.
	Sprinkle salli wafers and green coriander over the chicken before service.

.Standard

Well-cooked, tender chicken pieces in thick, reddish brown, sweetish gravy with pieces of apricot.