MEETHI MURG

STANDARD RECIPE CARD

Name of Dish:

Methi Murgh

Preparation Time:

45 minutes

Served with:

Cooking Time :

35 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Saraswat - 124

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken

1 kg

1

PREPARATION

2

Yoghurt

225 gm

The Chicken: Clean, remove the skin and cut each into 8 pieces.

3

Salt

4 gm

The Marination: Whisk yoghurt in a large bowl, add salt and leave the chicken

4

Ghee

100 gm

in this marinade for at least 30 minutes.

5

Ast. Whole garam masala

5 gm

The Vegetables: Chop onions, green chilli, garlic, 30 gm ginger; cut the rest

6

Onions

300 gm

into juliennes for the garnish. Chop coriander and tomatoes.

7

Garlic

30 gm

The Oven: Preheat to 3500 F

8

Ginger

50 gm

COOKING

9

Green chillies

5 gm

Heat ghee in a handi, add WGM and saute over medium heat until it begins to

10

Turmeric

3 gm

crackle. Add onions and saute until golden brown. Then add chopped garlic,

11

Coriander powder

5 gm

ginger and green chillies, stir for 2 minutes, add turmeric, coriander powder

12

Red chilli powder

5 gm

and red chillies - dissolved in 60 ml of water - and stir for 30 seconds. Now

13

Tomato

250 gm

add tomatoes and fry until the fat leaves the masala, add the marinated chi-

14

Kasoori methi

20 gm

cken along with the marinade and water (approx. 180 ml), bring to a boil, cov-

15

Coriander - green

15 gm

er and simmer until chicken is almost cooked and the fat leaves the masala

once again. Adjust the seasoning seasoning. Sprinkle fenugreek, ginger julie-

nnes and chopped coriander. Cover with a lid.

Finishing: Seal the handi with atta dough and put it on dum in the pre-heat

oven for 15 minutes. Open the handi at table and serve with an Indian bread

of your choice

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by