Murgh Musallam

                    MURGH MUSALLAM

 

Ingredients:

·      1 whole chicken( cleaned from inside)

·      4 tbsp hung curd

·      2 large onions, 2 small tomatoes, 2 black cardamoms, 1 inch cinnamon, 2 cloves, 1 green chilli( make a fine paste of all these)

·      50 g cashew nuts, dried water-melon seeds 1 tbsp, 2 tbsp kismis( make a fine paste of all these)

·      4 tbsp ghee

·      6 tbsp refined oil

·      1 tsp red chilli powder

·      1 tsp ginger paste

·      2 tsp garlic paste

·      2 tbsp curd

·      2 boiled eggs

·      Salt to taste

 

Preparation:

Step 1:

First stitch 2 boiled eggs inside the opening of the chicken and then marinade the chicken with hung curd,1tsp ginger paste, 1 tsp garlic paste, salt and 2 tbsp refined oil and refrigerate it for 4 hrs.

 

 

 

Step 2:

Now take a pan, put ghee and 4 tbsp refined oil. When the oil is ready add the whole marinated chicken in it and fry it in a low flame turning each side for 20 minutes or till it is cooked or it turns golden brown. Take out the chicken from pan.

Step 3:

Now add the onion-tomato paste, 1 tsp garlic paste, red chili powder and cook it covered in a low flame for 2-3 minutes. Now add the cashew nut paste, salt and curd and cook it covered in a low flame for 3-4 minutes. Now open the lid and add the fried whole chicken and cook it covered in a low flame for 4-5 minutes and turning the chicken once in between.

Now the dish is ready to be served.

This dish can be served best with Naan, Paratha or Pulao.