Curry piece broiler chicken is cooked with onion, garlic, ginger paste, posto charmagoj red chilly paste, turmeric powder. small onion (whole) is added to the gravy or garnish with fried onion slices. since onion is used twice it is named dopeaza.
CHICKEN BUTTER MASALA
Chicken pieces marinated with tandoor masala & baked in tandoor. gravy is made of posto, charmagaj, onion, garlic, ginger paste, sour curd, red chilly paste. tandoor chicken is cooked in gravy & topped with double cream & butter.
Chicken pieces cooked in charmagoj, posto, red chilly, onion, garlic, ginger sour curd, dessicated coconut(kopra) gravy.
CHICKEN SAHI KHORMA
Chicken pieces cooked in posto, charmagoj, onion, garlic, ginger sour curd, green chilly gravy no red chilly or turmeric is used. topped with double cream. colour of the gravy is white.
Chicken pieces cooked in onion tomato, salt, pepper, red chilly coriander,turmeric, & kopra gravy garnished with grated mewa.
Same as chicken, only difference is country chicken is used here in place of broiler & garnished with silver paper ( tabak ).
Chicken cooked in charmagoj, posto red chilly, onion, garlic, ginger paste gravy with green peas & mutton keema.
Chicken cooked in tomato puree, worchester sauce gravy with carrot, beens, cauliflower, capsicum mushroom, babycorn. ajinamoto is used to enhance taste. garnished with celestine.
Country chicken cooked in sour curd, posto, charmagoj, onion, ginger garlic, metha aatar, rose/ keora water white pepper, kashmiri whole chilly. dalda is medium. gravy consistency is flowing.
Country chicken stir fried in dalda with charmagoj, posto, red chilly, ground fried onions, garlic, ginger, sour curd, metha aatar & rose/ keora water. gravy is almost sticking with excess fat coming out.
CHICKEN RESHMI BUTTER MASALA
Exactly same as butter masala, only difference is boneless diced chicken is used.
CHICKEN TIKKA MASALA
Exactly as chicken masala, only difference is boneless diced chicken is used.
Chicken is cooked in charmagoj, posto sour curd, tomato puree gravy, flavoured with kasuri methi.
Chicken cooked in charmagoj, posto sour curd, red chilly gravy, with butter as topping. garnished with makhna.
Gravy is almost similar to butter masala but butter & double cream is not used & gravy is of sticking consistency. chicken is not baked in tandoor but fried as usually done in other preparation.
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