BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
Deshi chicken (curry cut) -160 kg
Mustard oil -0.015 lt
Bay leaves – 5 gms
Cinnamon -1gms
Cardamom (Green) -2gms
Cloves -2 gms
Green Chilies -5 gms
Ginger -5 gms
Garlic -1 gms
Onion -50 gms
Tomato -50 gms
Turmeric -30 gms
Chili Powder -30 gms
Salt -2 gms
Coriander Powder -5 gms
Potatoes -45 gms
Cumin Powder -5 gms
Coriander -15 gms
METHOD:
Marinate the Curry cut pieces of blunched deshi chicken with Ginger and garlic paste, red chili powder, lemon juice, mustard
Crackle the whole garam masala, green chilies in mustard oil.
Add the ginger garlic paste, chopped onions sauté over gentle heat till lichtly coloured golden.
Add the mutton pieces and sear in the hot masala
Now add the chopped tomatoes and continue cooking, with peeled diced potatoes
Add turmeric chili powder, coriander powder and cumin powder.
Cook over low flame, adding little water if required.
Bring to boil. Reduce heat and simmer with a sprinkle of garam masala and chopped coriander leaves.
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