Rakesh Sethi, senior executive chef at Ramada Plaza with his three decades of culinary experience has come out with an exquisite menu for the New Year. Zaaffraani Bharwan Murgh, an eleborate dish made with aromatic spices is a part of this delicious menu.Ingredients:
2 Chicken breast with bone
2 tbsp Ginger garlic paste
1 tsp White pepper powder
2 tbsp Lemon juice
Salt to tasteFor the stuffing:
2 nos Eggs
1 tsp Chopped ginger
1 tsp Chopped green chilli
2 tbsp Grated cheese
Salt to tasteFor the coating:
1 pinch Salt
1 pinch White pepper
1 tsp Chopped coriander For the gravy:
1 tbsp Oil
1 tbsp Ginger garlic paste
4 tbsp Brown onion paste
5 tbsp Brown cashew nut paste
2 tbsp Curd
1 pinch Turmeric powder
1 tsp Yellow chilli powder
¼ tsp Cardamom and mace powder
Rose water few drops
Saffron dissolved in water
75 ml Cream
50 gms White butter Garnish:
Flatten the chicken breast with hammer; marinade with salt, ginger garlic paste, white pepper powder and lemon juice. Let it rest for half an hour.
Beat the eggs in a mixing bowl with chopped ginger, chopped chilli and salt.
Take another mixing bowl beat the egg with salt, white pepper and chopped coriander. Keep aside
Make two small size omelettes with stuffed with cheese, fold it and keep aside.
Stuff this roll in the marinated chicken breast. Roll it and coat with egg coating.
Take pan heat oil and add chicken roll and grilled it.For the gravy:
Heat oil in a saucepan sauté ginger garlic paste for a minute. Add curd, turmeric powder and yellow chilli powder, sauté it.
Add brown onion and cashew nut paste cook it for a while. Add 100 ml water and cook it.
When the first boil came add salt cardamom and mace pdr, dissolved saffron.
Finish with cream, butter and rose water.
Cut the chicken roll into two (diagonally).
Add gravy in the serving dish place the rolls.
Garnish it and serve it with parantha.
First Published: Wednesday, December 30, 2009, 21:11