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111
Murg Kesari
A145
5+3+12 min 80P
Ingredients
Method
500 gm - Chicken cut into pieces
Marinate chicken with lemon juice, 1/2 tsp salt
and white pepper powder. Pound cardamoms,
cloves and peppercorns. Beat curds. Soak saffron
in 2 tbsp milk. Place butter, white onion paste and
ginger paste in a large microsafe bowl; stir; cover
and Select 145, press start to cook. (Stop oven
when it beep after 5 minutes).
Take out onion mixture; add almond and cashew
pastes, pounded spices, chili powder, beaten
curds and salt. Stir, cover and cook for 3 minutes.
After beep, Remove the bowl, open the lid and
add marinated chicken with its liquid, saffron,
green chilies and water. Heat 1 tbsp oil on gas
heat, crackle black cumin in it and pour over
chicken. Stir well, cover again and cook for
remaining 12 minutes on MEDIUM.
Take out the cooked kesari chicken; add cream
and coriander; stir and keep it covered till required.
Serve it hot with any Indian meal as a main course
dish. You may REHEAT this dish for 2 to 3 minutes
just before serving. Tips: It is important that all the
ingredients, particularly meats and sea foods, are
at room temperature before you start microwave
cooking, otherwise, desired results will not be
achieved, because cooking timings play a major
role in microwave cooking, and justice will not be
done to the recipes.
For Kesari gravy
1 cup - White onion paste
1/4 cup - Almond paste
1/4 cup - Cashew paste
1/4 cup - Cream
1/2 cup - Curds
1 tbsp - Lemon juice
1 tsp - White peppercorns
1/2 tsp - Black Cumin
4 - Cloves
4 - Green cardamoms
1/4 tsp - Saffron strands
2 to 3 - Green chilies chopped
1 tsp - Yellow chili powder
1/4 cup - Butter
1 tbsp - Oil
1 tbsp - Ginger paste
1 -Bay leaf
1 and 1/2 cup Water
2 tbsp - Chopped coriander and Salt to taste
Содержание GMX 20CA7 PLM
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