BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF | MARASA SAROVAR PREMIERE BODHGAYA
INGRADIENTS :
CHICKEN———————-0.125 KG
PEPPER POWDER———-0.025 KG
GARAM MASALA————-0.015 KG
TURMERIC POWDER——— 0.005 KG
SALT ————————–0.002 KG
( TO GRIND, GREEN PASTE)
GARLIC————————-0.02 KG
MINT SPRINGS—————0.015 KG
COAIANDER LEAVES———0.025 KG
GREEN CHILLIES————-0.035 KG
ONION————————0.03 KG
GINGER———————-0.015 KG
( TO SAUTE)
ONION ————————0.035 KG
BUTTER————————0.02 KG
SOUR CURD ——————0.025 KG
METHOD :
Gather all the ingredients for grinding and make the green paste. Grind it to a coarse paste. Rub the chicken with pepper powder , garam masala, turmeric powder and salt. Add the chicken into a pan , add the green paste and mix it well. Let it sit for about 10 minutes and then cook it covered till the chicken are tender and nicely cooked. In an iron kadai or a non- stick pan, heat 1 table spoon of butter. Add the chopped onions and sauté it. Do not brown the onions. Add the cooked green chicken into this … and mix it well and then add the sour curd. And mix well ….. allow it to simmer for some time and let the curry becomes a bit dry.
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