MURG WAJID ALI with SHEERMAL

MURG WAJID ALI with SHEERMAL

     

 Murgh Wajid Ali, Nawab Wajid Ali Shah, this delicacy of saffron-flavored chicken breasts are served in a rich almond-based gravy.

Ingredients for Murg Wajid Ali 

1. chicken breast                                             1 kg

2. Mawa                                                          75 Gms

3. Ginger                                                         40 Gms 

4. Coriander                                                    20 Gms

5. Green Chilli                                                20 Gms 

6. Mixed Nuts                                                 40 Gms

7. Desi Ghee                                                   75 Gms

8. Ginger-garlic paste                                     40 Gms

9. Turmeric Powder                                          3 Gms 

10. FOR GRAVY                                         10 Onions 150 Gms

11. Cashew nuts                                             100 Gms

12. Yoghurt                                                    200 Gms

13. Salt --                                                       To taste 

14. Yellow Chilli                                            8 Gms 

15. Garam Masala                                         10 Gms 

16. Kewra Water                                            5 ml 

17. Cumin Powder                                         10 Gms 

Pre preparation   for murg wajid ali

 1. let's start with our presentation we need finely chopped ginger, green chili, coriander, and mixed nuts 

2. for the gravy we need to peel and thinly slice onions and fry them to golden brown color 

3. Marinate our chicken breast with some salt ginger & garlic paste and turmeric powder and yellow or red chili powder and keep them aside for a bit. let it rest.

4. Make a mixture of chopped dry nuts, mawa, ginger, coriander, and spicy chili. 

5. Stuff all this mixture into the chicken breast and then roll the chicken breast in a cylinder shape.

Preparation 

6. after rolling the chicken pan-sear the marinated chicken breast, and finish it over a gentle heat. 

For Gravy 

7. Make a paste/ mixture of onion and cashew alongside yogurt.

8. Temper this blend with ginger and garlic mixture.

9. Season it with salt and black pepper and finish it with cumin powder and garam masala.

10. Serve on top of the stuffed chicken with some dry fruits on top.

           Sheermal 

        Shreemal is a popular piece of the Mughlai cooking and is an Eid extraordinary delicacy. Made with maida, ghee, milk, saffron, and sugar, this delectable sweet paratha (bread) is soft fluffy, and sweet as its melts in your mouth. 

 Once the sheer mass is cooked, saffron splashed milk is spread on it to make it extra delicate and delectable. You can likewise make stuffed sheer mass by stuffing a combination of dry leafy foods in it.      Shower some honey or maple syrup on top on the off chance that you like it.

ingredients for sheermal

1.  flour                                          480 gm

2. Milk                                            425 ml 

3. Ghee                                           240 Gm 

4. Saffron                                           1 Gm 

5. Salt                                                 4 Gm 

6. Sugar                                            10 Gm 

7. Kewra water                                   2 ml 

8. White Butter (for brushing)         20 Gm 

Pre- preparation: for sheermal

1. Sieve flour with salt onto a kneading platter. 

2. Dissolve saffron in 25 ml milk. Keep aside. 

3. Heat the remaining milk and dissolve sugar in it. 

4. Cool and add vetiver. 

5. Make a well in the flour and pour in the milk and sugar mixture. 

6. Gradually mix flour and milk and knead to a soft dough. 

7. Cover with a wet cloth and set aside for 10 minutes. 

8. Melt the clarified butter. 

9. Knead the dough again, adding small quantities of the butter till it is all used up. 

10. Divide the dough into 12 equal balls. 

11. Cover and keep aside for 10 minutes. 

12. Using a rolling pin roll out balls into 8-inch, round discs. 

13. Prick all over with a fork. 

Preparation: 

1. Arrange on a greased baking tray and bake in a preheated oven at 350 ºF for 4 minutes. 

2. Bring out and bush with saffron. 

3. Bake again for 4 minutes.