Murgh Musallam

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Murgh Musallam

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Murgh Musallam

Ingredients:

1. Chicken whole – 800 grams
2. Cumin seeds – 1 tspn
3. Mace – 2 strands
4. Nutmeg powder – 1 pinch
5. Green cardamoms – 4
6. Cloves – 5
7. Cinnamon – 1 inch stick
8. Ginger-garlic paste – 2 tspn
9. Browned onion paste – 2 tspn
10. Green chilli paste – 1 tspn
11. Red chilli powder – 1/2 tspn
12. Turmeric powder – 1/2 tspn
13. Yogurt – 3 tspn
14. Salt to taste
15. Oil – 3 tspn
16. Bay leaves – 2
17. Green chillies – 2
18. Onions chopped – 3 large
19. Garam masala powder – 1 tspn
20. Fresh coriander leaves chopped – 2 tspn

Preparation:

1. Make a paste of two tablespoon cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.
2. In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for three to four hours in the refrigerator.
3. Heat the remaining oil in a deep pan. Add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. Add the onions and sauté till they are lightly browned. Add the marinated chicken along with the marinade.
4. Sauté, 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.
5. Serve hot with naan or rice.

Murgh Musallam

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