murg makahnwala

Murg Makhanwala			No. of Portions	100
Ingredients	QTY	Unit
Chicken	12.5	kg
Ginger paste	150	Gm
Garlic paste	150	Gm
Curd	5	Kg
Salt	100	Gm
Kashmiri Red chilly paste	150	Gm
Black salt	50	Gm
Lime	10	No.
Garam masala powder	50	Gm
Mustard oil	1	Lt
Nutmeg powder	10	Gm
Mace powder	15	Gm
Kasoori methi	25	Gm
Oil	2	Lt
Onions	3	Kg
Poppy seeds paste	250	Gm
Tomato puree	3	Kg
Cashew paste	250	Gm
Butter	1.5	Kg
Cream	1	Lt
Green coriander	2	Bunch
FOR THE DUNGAAR
Charcoal	50	Gms
Pure ghee	75	Ml
Kasoori Methi	02	Gms

Steps

1.	To prepare the chicken –de- skin, wash and cut into 8 pieces and make gashes in the flesh.
	Roast and crush the kasoori methi finely. For the marinade: mix curd, half ginger-garlic-red chilly paste, lime juice, salt, black salt, , mustard oil, garam masala powder, mace and nutmeg powder, kasoori methi. Apply onto the chicken and keep it overnight.
Method	Prepare a boiled onion paste.
	Put the marinated chicken into trays and cook it in the oven. Now, to prepare the gravy, Heat oil. Add onion paste fry, Now add the remaining ginger-garlic-red chilly paste, poppy seeds paste and fry well. Add any left over marinade and simmer. Add tomato puree. Continue cooking till gravy thickens.
	Add chicken pieces and adjust salt.
	Add cashew nuts paste, butter and half the cream. Sprinkle garam masala powder. Light the charcoal, place it in a bowl. Add the kasoori methi and pure ghee over it. Place this bowl in the degchi with the chicken.Cover the vessel with a tight fitting lid and in allow the gravy to absorb the smoky flavor for a couple of minutes.. Now carefully remove the charcoal..
	Serve hot garnished with cream and chopped green coriander. Note: Traditionally, the chicken in this dish is cooked in the Tandoori (Tandoori Chicken). Also, some recipes call for the use of artificial “Tandoori “ red color. Ideally, the color should be from the use of sufficient Kashmiri (mild) chilies.