Monday, 18 August 2014

SHAHI MURG (chicken)

800 Gms                               Chicken, Indian curry cut
100 Gms                               onion, sliced and grounded
02 tbsp                                  butter
03 no                                     cloves
4-5 no                                    Black peppercorns
2 no                                        Cinnamon
1 no                                        Bay leaf
1tsp                                        green chili paste
1tsp                                        Ginger paste
1tsp                                        Garlic paste
1 tbsp                                                Cashew nut paste
½ cup                                     Yogurt
2 tbsp                                                Cream
1 tsp                                       lemon
1 tsp                                       green chili paste
1 tbsp                                                Saffron (kesar) stock
1 tsp                                       Garam masala powder
1 cup                                      chicken stock
½ cup                                     milk   
¼ tsp                                      nutmeg powder
½ tsp                                      Salt
¼ tsp                                      Green cardamom powder
40 gms                                  dry fruit, julliene (cashew, almond, raisins and pista)
40 gms                                  khoya, grated  (concentrated milk paste)

Cut chicken in 2” pieces and marinate with ginger garlic paste, lemon juice, salt green chili paste and yoghurt. Keep it aside. Boil the onions and whole spice in quarter cup of water. Drain and allow to cool discard the whole spices. Grind to a fine paste. Heat butter in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillie paste and boiled onion paste and sauté for three to four minutes on low heat so it does not get colored. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashew nut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Add marinated chicken sauté it for 5 mins on moderate flame. Add chicken stock to it and cook it till well cooked. Stir in the cream, saffron and garam masala powder and salt to taste. Sprinkle green cardamom powder and nutmeg powder serve hot. With the garnish of cream, khoya and dryfruit.

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