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Oven use
Oven use
Code/Food
7-20
Hyderabadi
Murg Korma
7-21
Murg Malai
Kabab
7-22
Murg
Mussallam
78 English
MC32J7055VB_TL_DE68-04319P-00_EN_150430-1.indd 78
Serving Size
800-900 g
Chicken - 1000 g, Fried onions paste - 1½ cup, Blanched
and chopped tomatoes - ½ cup, Chopped Ginger and garlic -
2 tbsp., Fresh cream - 4 tbsp., Saffron - 2 pinches (dissolved
in ½ cup warer), Oil - 3 tbsp., Salt- to taste, Water - 1 cup
To be ground to a smooth paste:
Red chillies - 6, Poppy seeds - 1 tbsp., Almonds - 8, Cashew
nuts - 6, Cloves - 4, Cinnamon - 2 (small pieces),
Cardamoms - 3, Water - ¼ cup
Instructions
In a microwave safe glass bowl add everything except cream. Cook and
garnish with fresh coriander and cream.
400-500 g
Chicken – 300 g (Cut-Boneless (skinless), Cut in 1½" - 2"
pieces (pieces should be of even size)) Saunf (aniseed) ,
powder - 1 tsp., Salt - 1 tsp., Amchoor (dry mango) Powder
- 1 tsp., Red Chili Powder - 1 tsp., Nutmeg powder - ¼ tsp.,
Cream or Malai - 4 tbsp.
Instructions
In microwave safe glass bowl take all the ingredients. Marinate in
refrigerator for 1 hr. Put the pieces, sprinkle oil in crusty plate on high rack,
When beeps, turn the pieces over and cook.
1.5 - 1.7 kg
Chicken- 1 kg, Papaya (raw)- 25 g, Onions (fried) - 4 (medium
sized), Ginger paste- 1 tbsp., Garlic- 1 tbsp., Salt- to taste,
Masala 'A' (to be ground to a fine paste) :
Desiccated coconut- 50 g, Chironji- 20 g, Cardamom (green)-
8 g, Cloves- 8 to 10, Black pepper- 5 g, Poppy seeds- 5 g,
Cinnamon- 5 g
Masala 'B' :
Curd- 250 g, Ghee- 250 g, Almonds- 30 g, Cumin seeds- 20 g,
Coriander seeds- 20 g, Chilli powder- 5 g, Silver leaves (clean
and wash)- 2 to 3, Saffron- A pinch, Saffron colour (edible)- A
pinch, Kewra jal- 1 tsp., Water- 1½ cups
Instructions
In a microwave safe glass bowl add all the ingredients and cook.
Ingredients
2015-04-30
2:20:55
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