| • | Wash the chicken thoroughly and prick it all all over with a fork.
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| • | Marinate it with papaya paste and salt. Keep it aside for at minimum 2 hrs.
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| • | Heat butter in a cooking pan and put the chopped up onion pieces in it.
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| • | Fry the onions until it changes golden brown. Put off the burn and keep it aside.
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| • | Now grind one-half the onions to a paste and keep aside.
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| • | Grind garlic and ginger to make a paste.
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| • | Dry roast the spices ingredients on a griddle and grind them to a paste.
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| • | Now roast cumin seed and coriander seed on a griddle and grind them as above.
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| • | Now take curd in a normal bowl and add all the grinded and roasted spices in it. Blend well.
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| • | Add the chicken to the above and marinade for about 25 minutes.
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| • | Heat oil in a cooking pan and add deep-fried onions, reddish chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry until they turn brown.
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| • | Now add the chicken along with the marinade to the above. Allow it to boil until the butter appears on the sides and chicken pieces turn tender.
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| • | Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
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| • | Murg Musallam is ready to eat. Serve it hot.
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