The Bedil

Murgh

• 250 gm Chicken

• Badam

• Boiled Eggs

• Elaichi Powder

• Tomato

• Onion

• 1 Tbsp oil

• 4 cloves

• 4 cardamoms

• 2 sticks of

• 2 bay leaves

• SaltIngredients

(6 pieces)

(Almond)

(cinnamon)

Step 1

Make Ginger-

Garlic Paste

Get the eggs

Boiled in the

mean time

Step 2

Make Badaam

(Almond) paste

& mix the paste

with the Yellow

part or the yolk.

See here.

Step 3

Marinate the

chicken with the

Ginger-Garlic

Paste, garnished

Badaam paste

and Degi/Deggi

Mirch for 15-20

minutes

Step 4

Make Tomato

gravy/paste by

cooking the

tomato with

onion, oil,

cloves,

cardamom,

cinnamon and

bay leaves on

slow fire in a

copper handi.

Step 5

Mix the

ingredients of

Step 4 and Step

5 in the copper

handi and cook

for 15-20 minutes

more. Mix some

elaichi powder 5-

6 minutes before

you complete

cooking it.

Garnish the dish

with boiled eggs

and serve.

Step 6

THE 21 GUN SALUTEA Royal Dining Experience

Add:- SCO 35-36, First Floor, Sector-29

Gurgaon -122001

Call:- 91-124-4898341/42/43/44

Mail:- reservation@21gunsalute.co.in

Web:- 21gunsalute.co.in

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