Home » RECIPE OF THE WEEK : KADHAI MURG
Recipe of the Week

RECIPE OF THE WEEK : KADHAI MURG

BY CHEF SURAJIT BANERJEE,

EXECUTIVE CHEF,

MARASA SAROVAR BODHGAYA

INGREDIENTS:

curry cut chicken -225 gms

Ginger-garlic paste -20 gms

mustard seeds -15 gms

Urad daal -15 gms

Whole chillies -15 gms

Curry leaves -10 gms

Ginger -20 gms

Onions- 25 gms

Chilli flakes -20 gms

Haldi -10 gms

Salt -2 gms

Shredded coconut – 30 gms

Broken cashew -25 gms

Curd – 30 gms

Flour -25 gms

Oil – 0.045 lt

Coriander leaves -15 gms

METHOD:

Cooking Procedures :Make a paste of shredded coconut and cashews. Mix curd and flour to a smooth consistency. Wash chicken well. Add ginger-garlic paste, salt, and enough water to cover the chicken. Cook it.Once well done, remove the broth .Take out the chicken pieces and fry them lightly in oil. Keep aside. Put mustard seeds and urad daal in hot oil so that it splutters. Add whole chillies, curry leaves, and ginger and stir. Add finely cut onions and fry till light brown. Add crushed chilli, turmeric powder, and coconut-cashew paste and sauté till the oil separates. Add curd-flour mix and water to the sautéed mixture and stir up to a boil. Check for salt. Add fried chicken pieces and simmer for a few minutes. Garnish with coriander leaves. “

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