KADAHI MURG- REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Kadhai Murgh

Preparation Time:

45 minutes

Served with:

Cooking Time :

20 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prashad - 40

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken

1 kg

1

Preparation:

2

Ghee

90 gm

The Chicken: Cut into 8 pieces, wash and chop tomatoes, green chillies,ginger

3

Garlic paste

20 gm

Clean wash and chop green coriander. Pound red chillies and coriander seeds.

4

Whole red chilli

8

5

Coriander seeds

6 gm

COOKING

6

Tomatoes

1 kg

Heat ghee in a kadhai, add garlic paste and saute over medium heat until light

7

Green chillies

4

brown. Add the pound spices, stir for 30 seconds, add tomatoes, bring to a boil

8

Ginger

40 gm

add green chillies, three-fourths of the ginger and one third of the chopped

9

Coriander

30 gm

coriander, reduce the heat and simmer for 4-5 minutes. Then add chicken,

10

Garam masala

10

bring to aboil, simmer, stirring occasionally, until the fat leaves the masala, the

11

Fenugreek -kasurimethi

4 gm

gravy becomes thick and chicken is tender. Sprinkle garam masala and kasuri

methi, stir for 2 minutes. Adjust the seasoning.

TO SERVE

Remove to a dish, garnish with the remaining ginger and coriander, serve with

an Indian bread of your choice.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina