MURGH MALAI TIKKA DATE: PAX:

10

RECIPE COST:

₹

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PORTION COST: ₹

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INGREDIENTS: 12 nos

Breasts of chicken

40 g

Ginger paste

40 g

Garlic paste

5 g

White pepper powder

Packing unit 1000 nos

Price/unit

Price 10 pax ₹

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1000 g 1000 g

₹

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₹

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50 g 1000 g

₹

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10 g

Salt

₹

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50 g

Butter for basting

500 g

₹

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Egg

1 no 200 g

₹

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₹

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1000 no 1000 g

₹

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₹

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₹

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Mace and nutmeg powder

1000 ml 1000 g

₹

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Cornflour

1000 g

₹ ₹

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MARINADE: 1 no 60 g 8 no 20 g 160 ml 3 g 15 g TOTAL

PROCEDURE:

Cheddar cheese( semi hard) Green chillies Coriander Cream

1. Clean, remove the skin, debone and cut each breast into two. Add the ginger and garlic pastes to the seasoning and rub the chicken pieces with this mixture. 2. Keep aside for 15 minutes. MARINATION: 3.Break egg in a bowl. Grate cheese and mash. Remove stems, wash, slit, deseed and finely chop green chillies. Clean wash and finely chop coriander. Mix cheese, green chillies, coriander and the remaining ingredients with the egg, whisk andrub the chicklen pieces and keep aside for 3 hours 4. Skewer the chicken pieces and roast in the tandoor for 5 minutes. 5. Remove and hang the skewers to let the excess moisture drip off, baste with butter and roast again for 3 minutes.

OBSERVATION: 1. The flavor of the musturd oil goes when it is put in the tandoor

2. It should be properly marinated

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

THE 14 ALERGENS: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.