naan kadai murgh
TRANSCRIPT
INGREDIENTS
Chicken - 500 gms
Onion - 100 gms
Tomato - 100 gms
Cinnamon - 5 mgs
Cloves - 3 gms
Chilies - 10 gms
Garlic - 25 gms
Ginger - 25 gms
Chili powder - 10 gms
Turmeric - 1 tsp
Coriander - 15 gms
Oil - 50 ml
Salt - to taste
Coconut (milk) - 1/2 no
METHOD:
! Chop onion, tomato and make a paste of garlic and ginger.
! Heat oil in a cast iron kadai add whole garam masala and chopped
onion fry till golden brown.
! Add garlic ginger paste and fry.
! Add chili, turmeric and coriander powder, blend well sprinkle water.
! Add tomatoes and blend with onion.
! Add chicken and the coconut milk, cook till chicken is done and make
it dry.
! Check seasoning.
! Garnish with chopped coriander.
! Serve with paratha or pulao.
Cooking Tips:To make rotis soft add little bit of oil and make the dough in warm water. Keep it aside covered with moist cloth for about 30 minutes before making Rotis. Your rotis will become soft.
Kadai Murgh
Dr.Chef Damu
www.facebook.com/D
rChefD
amu
INGREDIENTS
Flour - 1/2 kg
Dry yeast - 1 tsp
Sugar - 2 tsp
Butter - 100 gms
Curd - 30 ml
Warm milk - 20 ml
Poppy seeds - 1 tsp
Raisins - 10 gms
Saffron strands - 5 nos
METHOD:
! Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes
of till very frothy.
! Rub saffron into remaining Milk, Keep aside.
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yeast solution in it and keep for 10 minutes.
! Add curd and knead into soft elastic dough. Put dough in a deep vessel
and keep aside covered for 2 hours.
! Divide dough into 5 parts. Make rounds, place on a greased baking
tray. Keep aside for 15 minutes. Roll into thick oval or triangle.
! Keep centre slightly thinner than edges. Sprinkle some saffron water,
khus khus, and raisins over naan.
! Cook in tandoor, Remove, add some butter over it if desired.
Roghni Naan