Murgh Musallam

Murgh musallam is a rich and spicy chicken dish. This dish is generally taken with butter nan or parathas, which makes a complete balanced treat. Reduce the quantity of chilies as per your taste.

Ingredients you will need to make this dish:

Chicken (murghi) : . . . . . . . . . . . . . . . 1 kg

Grated coconut (narial) : . . . . 2 table spoon

Curd (dahi) : . . . . . . . . . . . . . . . . . 1 cup

Onion (pyaj) : . . . . . . . . . . . (medium) four

Ginger paste (adrak) : . . . . . 1 table spoon

Garlic paste (lasoon) : . . . . . 1 table spoon

Red chili powder (lal mirchi) : 2 table spoon

Cumin seed (jeera) : . . . . . . 1 table spoon

Coriander seed (dhania) : . . . 1 table spoon

Garam masala powder : . . . . . 1 tea spoon

Turmeric powder (haldi) : . . . . 1 tea spoon

Green chilies (hari mirchi) : . . . . . . . 3 to 4

Poppy seed (khuskhus) : . . . 1 tea spoon

Black pepper corn (mari) : . . . . . 10 to 12

Raw papaya paste : . . . . . 2 table spoon

Almond (badam) : . . . . . . . . . . 10 to 12

Ghee : . . . . . . . . . . . . . . . . . 1 1/2 cup

Eggs (ande) : . . . . . . . . . . . . . . . . two

Coriander leaves (hara dhania)

Salt (namak) as per your taste

Method of making Murgh musallam

Cut chicken in medium size pieces and make cuts on it. Apply raw papaya paste, salt and turmeric powder and leave it for two to three hours.

Heat ghee and fry chopped onion till it is golden brown. Take it out and grind it with coconut.

Roast cumin seed and coriander seed and grind it to make powder. Mix it with onion paste and add ginger garlic paste, garam masala powder, red chili powder and poppy seed. Add curd and marinated chicken and leave it for another hour.

Soak almond in water and remove its coating. Boil eggs.

Now heat ghee and fry long cut green chilies for a minute. Add black pepper corn and fry for half a minute. Add chicken and fry till chicken is done.

Garnish Murgh musallam with chopped almonds, boiled egg pieces and coriander leaves.

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Also try this recipe -Mutton Rogan Josh

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