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Features for "Murg Musallam"
Served as main course. Non-vegetarian dish. Speciality: A cuisine for Durga Puja / Sharodiya festival.
Ingredients for "Murg Musallam" (Click here for measurement conversion) 1 and 1/2 kg Chicken
4 cloves Garlic, chopped
1 Tablespoon poppy seeds
1/2 teaspoon Cardamom seeds
1/2 teaspoon Cumin seeds
2 teaspoons ground Cumin
1/4 teaspoon ground Cloves
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/2 teaspoon cracked Black Pepper
1 teaspoon Chilli Powder
125g Ghee or Butter
3 large Onions, thinly sliced
1 and 3/4 cups(430ml) Plain Yoghurt
Method for "Murg Musallam"
Make reasonable piece of the chicken. Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water. Rub the chicken with the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides until lightly browned. Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender. Uncover pan, cook until liquid has evaporated.
Comments
Tips: Serve hot with biryani, pilau or any Indian bread item
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