Murgh Musallam

Ingredients list for Murgh Musallam

• 800 grams Chicken whole
• 1 tablespoon Cumin seeds
• 2 strands Mace
• 1 pinch Nutmeg powder
• 4 Green cardamoms
• 5 Cloves
• 1 inch stick Cinnamon
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Browned onion paste
• 1 teaspoon Green chilli paste
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 3 tablespoons Yogurt
• to taste Salt
• 3 tablespoons Oil
• 2 Bay leaves
• 2 Green chillies
• 3 large Onions chopped
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Make a paste of two teaspoons 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. 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.
4. Serve hot with naan or rice.

Nutrition Info