Specifications

lGinger-garlic paste – 1 ½ tbsp lAsafoetida (hing) – a pinch
lGreen chillies paste – 2 tsp, salt to taste lBlack pepper – ½ tsp
lFor marinating (2) lBlack cardamom – 1 pounded
lCurd – 1 cup lBay leaf – 1
lCold milk – ½ cup lKashmiri red chilli powder – 1
lFresh cream – ½ cup lRed chilli – 1 tsp
lFor paste lCoriander powder – 1 tbsp
lOnion – 2 (chopped) lTomato puree – 3 tbsp
lCloves – 4no lFor garnish:
lCinnamon – 4no lCoriander – 1 tbsp
lCardamom powder – ½ tsp lButter – 1 tbsp
lCashew nuts – 3 tbsp (soaked in 4tsp
Method:
water)
1. Whip the curd with salt and marinate the
lGhee – 2tbsp
meat overnight (min 8 hrs).
lOther ingredients – salt (to taste)
2. Add the paste and oil in a microwave safe
bowl.
Method:
3. Keep the bowl in the microwave oven.
1. Marinate chicken with marination (1) for ½ hr
4. Set the auto cook menu (Cu10). Stir in
2. Beat curd till its smooth. Mix with milk and
between.
fresh cream. Pour over the chicken and
keep it covered for 1 hr. 5. After the first 5 mins (when the display
shows 20:00), add the marinated meat
3. In a microwave safe bowl, add the paste.
and ½ cup of water. Continue cooking
4. Keep the bowl in the microwave oven.
and stir in between.
5. Set the auto cook menu(Cu9)and stir in
6. Serve it garnished with coriander and
between.
butter.
6. After the first 5 mins (when the display
Cooking time: 25 mins
shows 19:00), add marinated chicken, 1
cup of water & salt and continue cooking.
Stir in between.
Ingredients:
Cooking time: 24 mins
lChicken kheema – 250 gm (minced)
lPotato – 2 (boiled)
Ingredients
lGinger garlic paste – 1tsp
lBoneless meat – 500gms lChilli paste – 1tsp
lOil – 2 tbsp lFresh coriander leaves – 2 tbsp
lSalt to taste lCumin powder – 1tsp
lFor marination: lGaram masala powder – 1 tsp
lCurd – 1 cup lKashmiri red chilli powder – 1 tsp
lSalt to taste lSalt to taste
lFor the paste: lOil – 1 tsp
lOnion – 2 (chopped)
Method:
lGinger – 1 tsp
1. Mix and grind the green chilli, coriander
52. Kheema Balls With Gravy (Cu11)
51. Sukha Gosht (Cu10)
33