MURG MUSALLAM

murg musallam

Ingredients:

  1. Chicken – whole chicken
  2. Onion – 1 no.
  3. Cumin seeds – 3 tb
  4. Coriander seeds – 2 tb
  5. Green cardamom – 4 no.
  6. Cloves – 6 no.
  7. Cinnamon – 1”
  8. Nutmeg
  9. Almond – 10 no.
  10. Poppy seeds – 1 tb
  11. Coconut powder – 1 tb
  12. Ginger paste – 1 tb
  13. Garlic paste – 1 tb
  14. Red chilli paste – 1 tb
  15. Green chilli paste – 1 tb
  16. Turmeric powder – ½ tb
  17. Yogurt – 1 cup
  18. Bay Leaf – 1 no.
  19. Green chilli – 2 no.
  20. Tomato – 1 no.
  21. Salt

Procedure:

Heat oil in a kadai. Add sliced onion (1) and fry for 5 minutes. Cool and make a paste of fried onion.

Dry roast and grind – Cumin seeds (2 tb), Coriander seeds (2 tb), Green cardamom (4 no.), Cloves (6 no.), Cinnamon (1”) and nutmeg (a pinch).

Dry roast and grind – Almond (10 no.), poppy seeds (1 tb), coconut powder (1 tb).

Marinate chicken with ginger paste (1 tb), garlic paste (1 tb), fried onion paste, red chilli paste (1 tb), green chilli paste (1 tb), turmeric powder (1/2 tb), yogurt (1 cup), salt and oil (2 tb).

Heat oil and add cumin seeds (1 tb), bay leaf (1 no.), green chilli (2 no.). Next add the marinated chicken and fry for 10 minutes on low flame while closing the lid. Add tomato paste (1 no.) and fry for 5 minutes. Then add poppy seed paste and masala paste and fry for 5 more minutes.

Serve hot with rice or chapatti.

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