Name: Bhuney Murg Ke Pasandey
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 no Chicken Breast; 5 gm Ginger paste (First Marinade); 5 gm Garlic paste (First Marinade); 10 gm Salt (First Marinade); 5 ml Lemon juice (First Marinade); 30 ml Cream (Second marinade); 20 gm Cheese (Second marinade); 5 gm Turmeric (Second marinade); 5 gm Yellow Chilli Powder (Second marinade); 40 gm Gram Flour (Searing); 30 ml Oil (Searing); 3 gm Royal Cumin (Searing); 2 ml Rose Essence (Searing); 2 ml Keora Essence (Searing); 0.1 gm Saffron Extract (Searing)

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Bhuney Murg Ke Pasandey — Formulation & Method | CuliNect