Murgh Khada Masala with Parathas (3), Dal Bukhara and Coriander Rice
Chef Ajit Dalvi Hola MasterChef

Murgh Khada Masala with Parathas (3), Dal Bukhara and Coriander Rice

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Tender chicken morsels cooked in a gravy with whole spices, julienne cut onions, ginger-garlic paste, cashew nut paste, turmeric, garam masala and cumin powder, finished off with butter, cream and coriander leaves; to be relished with parathas. This dish is coupled with a rich preparation of urad dal and masoor dal cooked in a gravy of pureed tomatoes, garlic, coriander powder and topped with cream and butter; best enjoyed with coriander rice.