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QUICK FIX

Salli murg

Crunchy and yummy Try this dish

Ingredients

Chicken tikka: 900 gm

Oil: 100 gm

Ginger: 20gm

Garlic: 10 gm

Cumin seeds: 5 gm

Onion: 100 gm

Tomato: 100 gm

Apricot: 100 gms

Coriander powder: 25 gm

Turmeric powder: 5 gm

Garam masala powder: 5gm

Salt: 10 gm

Potatoes: 150 gm

Heat oil, add cumin seeds, chopped onions and fry until brown, add ginger garlic paste and fry add the dry powders, add chopped tomatoes and continue to cook on low flame. Blend the tomato onion masala in a blender to make a fine puree, add apricot puree and cook on low flame, add salt to taste. Saute chicken for a while and add to the gravy, cook till the chicken is done. Now peel the potatoes and make match stick sized potato sticks and fry till crisp. Serve hot with the chicken.

Chef Pankaj has over 25 years of global experience. He specialises in Asian-Indian and fusion cuisine. He is presently at Siaa and synthesizes his role as an Executive Chef. He has been responsible for managing and operating such endeavors at the Oberoi Towers in Mumbai, Taj Krishna in Hyderabad, The Oberoi Maidens in Delhi, The Trident Jaipur and The Raasam in Dublin, Ireland.

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