Ruk and Cook – Order by Chef

Recipe-1
Shukha bhuna chicken masala
slow cooked marinated chicken

     

   

 

 

 

 

 

 

 

 

 

 

 

 

 

S.no	Ingredient’s	Quantity
1	Chicken (curry cut)	800 grms
2	Ginger	25 grm
3	Garlic	25 grms
4	Green chilies	10 grms
5	Curd	100 ml
6	Ginger and garlic paste	20 grm
7	Mustard oil	50 ml
8	Turmeric powder	10 grm
9	Red chili powder	10 grm
10	Coriander powder	10 grm
11	Garam masala	5 grm
12	Black pepper powder	5 grm
13	Whole coriander seed	5 grm
14	Whole red chili	5 grm
15	Whole jeera	5 grm
16	Kasuri methi	5 grm
17	Coriander leaves	25 grm
18	Salt	20 grm

1. Wash chicken thoroughly remove fat if any, should not have any blood  strain it and pat dry it.
2. Marinate the chicken with curd, ginger and garlic paste, turmeric powder, coriander powder, chili powder, coriander stem and salt keep aside for 2 hours.
3. Fine Chop onion, ginger, garlic and green chilies
4. Take a kadhai add mustard oil add chopped ginger, garlic and green chilies sauté it until light brown color.
5. Add chopped onion sauté it until brown color and add marinated chicken in medium flame mix it well add remaining liquid of marination and cover it . Frequently check the chicken as there is less moisture inside it.
6. Broil (dry roast first cumin seed then coriander seed then whole red chili and last kasuri methi) until they are roasted nicely and releases flavor. Grind it and make a powder.
7. Sprinkle the ground masala on top of the chicken and mix it well if needed can sprinkle few drops of water remember this is dry preparation
8.  Finish it with chopped coriander leaves .
9. Serve hot with Roti, naan and  kulcha
10. Best as a starter