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Dhundhar Murg

By Executive Chef Sameer Shah

A sumptuously pleasing chicken recipe to the sense of taste.
A regional delicacy of chicken cooked with sharply sour raw mango and flavoured with ginger and refreshing mint which contribute to its distinctive spicy kick.

Method of preparation:

  • Heat oil in a heavy bottom vessel, add bay leaves, cloves, cinnamon, black cardamom, green cardamom and let it crackle.
  • Add ginger garlic paste and cook for 2-3 minutes.
  • Add chicken pieces, chopped onion, raw mango and ginger in it saute for 5 minutes and then add red chilli powder, turmeric powder, coriander powder, salt to taste and cook on simmer for 15 minutes.
  • Add yoghurt to it and cook till gravy leaves oil.
  • Add chicken stock and cook till the chicken is tender.
  • Finish with chopped mint, coriander and cardamom powder.

Ingredients:

  • Chicken Leg boneless – 600 gms
  • Refined oil – 100 ml
  • Bay leaves – 2 nos
  • Cloves – 4 nos
  • Cinnamon stick – 1” long piece
  • Black cardamom – 1 nos
  • Green cardamom – 3 nos
  • Ginger (paste) – 1 tablespoon
  • Garlic (paste) – 2 tablespoon
  • Onion (chopped) – 200 gms
  • Ginger (chopped) – 1 tablespoon
  • Raw mango (chopped) – 1 tablespoon
  • Turmeric powder – ½ teaspoon
  • Red chilli powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Salt – to taste
  • Yoghurt (beaten) – 225 gms
  • Chicken stock – 200ml
  • Mint leaves (Chopped) – 5 sprigs
  • Fresh coriander (Chopped) – 5 sprigs
  • Cardamom powder – ½ teaspoon