Murgh Musallam

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Murgh Musallam is a popular non-vegetarian recipe. Learn how to make/prepare Murgh Musallam by following this comfortable recipe.
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Murgh Musallam Recipe • 1 kg Chicken
• 4 Medium-Sized Onions (sliced)
• 1 tbsp Raw Papaya Paste
• 20 gms Coriander Seeds
• 2 tablespoon Red Chilli Powder
• 1 tablespoon Turmeric Powder
• 20 gms Cumin Seeds
• 2 tablespoon Almond Slivers
• 2 Silver Leaves
• 2 Green Chillies
• 4 Garlic Flakes
• 2 Ginger Pods
• 250 gms Ghee
• Salt to taste
• 1 cup Curd


8 Cloves
• 5 gms Cinnamon
• 5 gms Black Pepper
• 8 gms Green Cardamom
• 5 gms Poppy Seeds
• 50 gms Coconut (desiccated)
• 20 gms Chironji
Wash the chicken thoroughly and prick it all all over with a fork.
Marinate it with papaya paste and salt. Keep it aside for at minimum 2 hrs.
Heat butter in a cooking pan and put the chopped up onion pieces in it.
Fry the onions until it changes golden brown. Put off the burn and keep it aside.
Now grind one-half the onions to a paste and keep aside.
Grind garlic and ginger to make a paste.
Dry roast the spices ingredients on a griddle and grind them to a paste.
Now roast cumin seed and coriander seed on a griddle and grind them as above.
Now take curd in a normal bowl and add all the grinded and roasted spices in it. Blend well.
Add the chicken to the above and marinade for about 25 minutes.
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.
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.
Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
Murg Musallam is ready to eat. Serve it hot.
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