Text
Murgh Musallam
Ingredients
- 800 gms whole chicken
- 1 tbsp cumin seeds
- 2 strands mace
- 1 pinch nutmeg powder
- 4 green cardamoms
- 5 cloves
- 1 ” stick cinnamon
- 2 tbsp ginger-garlic paste
- 2 tbsp browned onion paste
- 1 tbsp green chili paste
- ½ tsp red chili powder
- 3 tbsp yoghurt
- Salt to taste
- 3 tbsp oil
- 2 bay leaves
- 2 green chilies
- 3 large chilies
- 3 large onions chopped
- 1 tsp garam masala powder
- 2 tbsp fresh coriander leaves chopped
Instructions
- Make a paste of 2 tsp cumin seeds, mace, nutmeg, cardamom, cloves, and cinnamon.
- In a bowl, mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yoghurt, salt and 1 tbsp oil, Marinate the chicken in this above mixture for 3-4 hours in the refrigerator.
- Heat the remaining oil in a deep pan; add the remaining cumin seeds, bay leaves and green chilies and sauté for a minute. Add the onions and sauté till they are lightly browned. Add the marinated chicken along with the marinade. Saute, stirring lightly till the oil begins to separate. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.
- Serve with pulao