Murgh Musallam Recipe

• 1 kg Chicken
• 4 Medium-Sized Onions (sliced)
• 1 tbsp Raw Papaya Paste
• 20 gms Coriander Seeds
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 20 gms Cumin Seeds
• 2 tsp Almond Slivers
• 2 Silver Leaves
• 2 Green Chillies
• 4 Garlic Flakes
• 2 Ginger Pods
• 250 gms Ghee
• Salt to taste
• 1 cup Curd
  
  Masala
  
  
• 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 over with a fork.
• Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
• Heat ghee in a pan and put the sliced onion pieces in it.
• Fry the onions till it turns golden brown. Put off the flame and keep it aside.
• Now grind half the onions to a paste and keep aside.
• Grind garlic and ginger to make a paste.
• Dry roast the masala ingredients on a griddle and grind them to a paste.
• Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
• Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
• Add the chicken to the above and marinate for about 25 minutes.
• Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
• Now add the chicken along with the marinade to the above. Allow it to boil till the ghee 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.