The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour, with chefs conjuring up delicacies inspired by the local food idiom.
The two restaurants at Evolve Back, Hampi are dedicated to the gourmet in you. While they offer a fine selection of continental and Indian cuisine, they are primarily inspired by the Vijayanagara Empire.
Murgh-e-Lazeez – ‘lazeez’ is an Urdu word and loosely translates as ‘delicious’: Delicious Chicken.
1.Chicken leg boneless – 800 gms
2.Red chilli powder (Kashmiri) – 50 gms
3.Ginger – 100 gms
4.Garam masala powder – 50 gms
5.Garlic – 100 gms
6.Salt – 50 gms
7.Red chilli powder – 50 gms
8.Kasori methi – 50 gms
9.Oil – 300 ml
10.Onions – 400 ml
11.Coriander fresh – 100 gms
12.Coriander powder – 200 gms
13.Green chilli – 100 gms
14.Ghee – 100 gms
15.Yogurt plain – 200 gms
16.Cashew – 200 gms
17.Cream – 100 gms
18.Charmagaz – 200 gms
19.Cumin powder – 40 gms
20.Green cardamom powder – 20 gms
21.Bay leaf – 10 gms
22.Cinnamon stick – 20 gms
23.Tomato – 200 gms
1. Add oil in a pan, add cloves, green cardamoms, cinnamons, dry red chilli, bay leaf cloves and saute.
2.Then add onion & cashew paste and saute it.
3.Now add ginger garlic paste, add chicken with tomato gravy salt to taste, cover the pan with a lid and let it cook.
4.When the chicken gets tender, then add curd, mix it properly and cook.
5.Then add garam masala powder and add chicken stock, mix it and cook.
6.When it gets cooked, then garnished with cream, almond and fresh coriander and served hot.