BY CHEF SOURAV BASU,
THE GRAND, ASANSOL.
| Dish Name | MURGH WAJID ALI | |||
| Meal Period | Lunch/Dinner | |||
| Prep. Time | 45 MINS | |||
| Cooking Time | 30 MINS | |||
| Finishing Time | 5 MINS | |||
| Ingredients for _ portions | 4.00 | |||
| Description | Unit | Qty | ||
| Chicken breast | KG | 1.00 | ||
| Butter | KG | 0.05 | ||
| Marination | ||||
| Ginger paste | KG | 0.03 | ||
| Garlic paste | KG | 0.03 | ||
| Yellow Chilli powder | KG | 0.00 | ||
| Garam masala | KG | 0.00 | ||
| Salt | KG | 0.00 | ||
| For filling | ||||
| Khoya | KG | 0.15 | ||
| Onions chopped | KG | 0.18 | ||
| Green chilles deseeded and chopped | KG | 0.01 | ||
| Ginger chopped | KG | 0.01 | ||
| Lemon juice | LT | 0.03 | ||
| Salt | KG | 0.01 | ||
| For Gravy | ||||
| Ghee | KG | 0.10 | ||
| Sliced onions | KG | 0.10 | ||
| Ginger paste | KG | 0.02 | ||
| Garlic paste | KG | 0.02 | ||
| Cashewnuts | KG | 0.05 | ||
| Dessicated coconut | KG | 0.01 | ||
| Curd | KG | 0.20 | ||
| Garam masala | KG | 0.01 | ||
| Salt | KG | 0.01 | ||
| Saffron | KG | 0.00 | ||
| Milk | LT | 0.05 | ||
| Method:- | ||||
| Clean the chicken breast, remove the skin, and debone and flatten with a bat. | ||||
| For marination, mix yellow chillies, garam masala and salt with ginger and garlic pastes and rub the flattened chicken breasts with this mixture. Keep it aside for 15 minutes. | ||||
| For the filling, peel, wash and finely chop the onions. Scrape, wash and finely chop ginger. Remove the stems, wash, slit and deseed and finely chop the green chillies. Clean, wash and finely chop the ginger. Crumble khoya in a bowl, add the chopped ingredients, salt and lemon juice, and mix well. Divide this mixture into 12 equal portions. | ||||
| For the stuffing, place a portion of the filling at the narrower end of each breast and roll. Grease a roasting tray with butter, arrange the breasts with the loose ends touching the tray. Roast the chicken breasts in the preheated oven until they evenly turn light golden. |
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| For the gravy, peel, wash and chop the onions. Put cashewnuts and coconut in a blender, add water and make a fine paste. Whisk curd in a bowl. Dissolve saffron in warm milk. | ||||
| Garnish the dish with blanch almonds. For this, cool, peel and split the almonds into halves. Then soak these almonds in the milk mixed with saffron. Clean, wash and chop coriander. | ||||
| Now heat ghee in a handi, add onions and sauté over medium flame until transparent. | ||||
| Add the ginger and garlic pastes and sauté until the moisture has evaporated. | ||||
| Then add the cashewnut and coconut paste and fry for 5 minutes. Reduce to low flame. Add curd, salt, garam masala and simmer for 2-3 minutes. | ||||
| Add garam masala, salt and stir. Add saffron and stir. Transfer the roasted chicken breasts carefully, one at a time, and simmer until napped in the gravy. | ||||
| Adjust the seasoning. | ||||
| Transfer the chicken to a silver dish, and garnish with almonds and saffron. Sprinkle coriander and serve with naan. | ||||
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