INGREDIENTS UNIT QUANTITY PROCEDURE

Chicken leg boneless gms 900 Method:

Coriander seed whole gms 50 In lagan heat oil,sauté whole coriander
seeds,cumin seed,reshampatti
Zeera whole gms 20 chillies,garlic.when garlic is brown ,take
Garlic peeled whole gms 20 out the mixture,cool it & make a fine paste
by adding water.keep it aside.
Resham patti chillies nos 10 to 15
For chicken ,take a pan heat
oil,sauté onion when onion are brown add
Onion slices gms 500 chicken to it,add deggi chilli powder
&tomato puree,let it cook.
Deggi chilli powder gms 50 To the above chicken,add the
Tomato puree mls 500 paste made above,let it cook, check for
seasoning.garnish with coriander spring.
Oil/ghee gms 100

Lal mirch ka murgh

portion :4