IFB 23BC4 Owner's Manual page 30

66 Chicken Cafreal
67 Achaari
Chicken
Vegetable/
sunflower cooking oil for
basting
cooking
1 large onion cut into thin
rings (to serve the kebabs
on)
Heat Chicken cut into 8 pieces
resistant
Oil 3 tablespoons
flat dish
Ingredients to be ground
to paste:
Onion ,sliced finely2
medium
Coriander seeds 1
tablespoon
Cumin seeds 1 teaspoon
Cloves 6
Green cardamoms 8
Black peppercorns 8
Cinnamon 1 inch stick
Ginger roughly chopped1
1/2 inch pieces
Garlic roughly chopped4-5
cloves
Green chillies roughly
chopped -6
Salt to taste
Vinegar 3 tablespoons
Heat 500gms chicken pieces
resistant (any pieces of your
flat dish choice) skin removed
Ingredients to be ground
to paste:
½ tsp fenugreek seeds
½ tsp mustard seeds
½ tsp aniseed/fennel
seeds
½ tsp cumin seeds
½ tsp onion seeds
1 tsp red chilli powder
1 tsp turmeric powder
6 green chillies
1 large onions sliced thin
canola/
kebabs while
Mix all the ingredients. Cover the bowl with
cling film and put into the refrigerator for an
hour and then use this programme to cook by
selecting weight of the food to be cooked.
Mix all the ingredients. Cover the bowl with
cling film and put into the refrigerator for an
hour and then use this programme to cook by
selecting weight of the food to be cooked.
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