MURGH AUR MAKROOT KI RASH
CLOUR: Yellow
GARNISH: Juliennes of Lemon leaf
PORTION: 4 portions
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
1
|
Chicken Stock
|
300
|
ml
|
2
|
Ginger
|
15
|
gm
|
3
|
Garlic
|
20
|
gm
|
4
|
Bay leaf
|
5
|
gm
|
5
|
Black pepper
|
10
|
gm
|
6
|
Salt
|
to taste
|
gm
|
7
|
Mix lentil
|
20
|
gm
|
8
|
Lemon leaf
|
5
|
gm
|
9
|
Coriander stem
|
5
|
gm
|
METHOD
* Make a chicken stock out Chicken bones, Crushed ginger, Crushed Garlic, bay leaf, black pepper and coriander roots.
*Heat the oil in a pan, Add the chopped garlic and saute for a few seconds. then add Basil stem, saute it for some time.
* Add Chicken stock, and cook it for some time
* Check the seasoning by adding salt, black pepper
* Garnish it with Juliennes’ of lemon leaf
* Serve with bread stick and grated potato quenelles with tamarind chutney.
