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Sunday, 23 November 2014

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!!