MURG WAJID ALI
|
Ingredients
|
Qty.
|
|
Chicken Breast
|
400gms.
|
|
Chicken Mince
|
200gms.
|
|
Cheese
|
60gms.
|
|
Onion
|
200gms.
|
|
Ginger
|
20gms.
|
|
Garlic
|
10gms.
|
|
Poppy Seeds
|
15gms.
|
|
Charmagaj
|
30gms.
|
|
Broken Cashewnut
|
25gms.
|
|
Chiranjee
|
25gms.
|
|
Coconut
|
50gms.
|
|
Milk
|
150ml.
|
|
Double Cream
|
50ml.
|
|
Khoya
|
20gms.
|
|
Pure Ghee
|
50ml.
|
|
Hot Spice Powder
|
3gms.
|
|
Saffron
|
0.5gms.
|
|
Seasoning
|
As Reqd.
|
 |
| CHICKEN WAZID ALI!! |
PROCEDURE
1. Cut chicken
breast in a nice heart shape, wash and store.
2. Prepare
a mixture with minced chicken, grated cheese, chopped dry fruits and seasoning.
3. Put a
stuffing inside the chicken breast and roll in a nice fashion so that while
cooking the stuffing should not come out.
4. Put the
stuffed chicken in the oven to cook by doing a little basting with ghee after
regular interval.
5. Prepare
a smooth north Indian style white gravy.
6. Once
the chicken is cooked thoroughly simmer into the smooth white gravy.
7. Season
nicely and just before removal add saffron so make saffron flavoured and
coloured white gravy.
8. Serve
hot with a garnish of grated khoya on top.
Texture - Semi
thick gravy.
Colour - Saffron
Yellow.
BEING CREATIVE CHEF!!
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