Peshawari Murgh Yakhni And Garlic Bread by Chef Gulzar

• Chicken paws: 1 kg
• Chicken: 1/2 kg
• Garlic: 1
• Onion: 4-5 cloves
• Whole  turmeric: 50 gm
• Garlic paste: 1 tbsp
• Turmeric paste: 1 tbsp
• Butter: 2tbsp
• Oil: 2 tbsp
• Salt: to taste

• Caraway seeds: 1tbsp
• Cloves: 2-3
• Black cardamom seeds: as required
• Cinnamon: 2-3 sticks

METHOD:

1. In a pan add whole turmeric, now add chicken paws, onion tomatoes and cook in light flame.
2. Now in a seperate pan add oil, butter and chicken and fry well, add garlic paste, turmeric paste and salt and cook well.
3. Now add this into stock, when ready remove from stove.

1. Pour all masala ingredients in a belnder and make powder of it.
2. While serving stock sprinkle masala on it.

                      GARLIC BREAD

• French bread: 1
• Boiled Garlic: 3-4 cloves:
• Butter: 3tbsp

METHOD:

1. In a mixing bowl mix butter and boiled garlic, apply this paste on french bread.
2. Now bake for 5 minutes on 200 C and serve.