Name: Bhune murg ke pasandey
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 600 gm Chicken breasts; 125 gm Curd; 30 ml Lemon juice; 20 gm Garlicpaste(strain); 3 gm Yellow chilli pd; 3 gm Turmeric pd; 0.5 gm Saffron; 5 gm Salt; 75 gm Desi ghee; 45 gm Besan; 0.75 gm Shahi jeera; 2.25 gm Cardamon pd; 1.5 gm Bblack pepper pd; 0.75 gm Black cardamon pd; 0.75 gm Mace pd; 0.75 gm Nut meg pd; 0.75 gm Kebab cheeni pd; 0.75 gm Pather ke phool

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Bhune murg ke pasandey — Formulation & Method | CuliNect