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Murg Musallam
Method
- First of all clean the chicken and let it leave for 15 min with vinegar.
- Then mix the ginger-garlic paste, brown onion paste, chilli paste, paste of all the spices, red chilly powder, curd and oil 1 tbsp.
- Then keep the chicken for marinating with this mixture for about 3-4 hrs.
- Take a deep pan put some oil in it, then put some zeera and tezpatta in it, pour the green chilli, then the chopped onion.
- After the onion become brown pour the whole chicken with the marinating.
- Fry continuously till the oil is come out.
- Then pour some water and let it cook.
- Take it in a serving dish and garnish it with coriander leaves and now it is ready to serve.
- Serve with naan or rice.
Ingredients:
1 kg - whole chicken
5 - onion, chopped
2 - brown onion paste
3 tbsp - curd
1 tsp - green chilli paste
5 - cloves
1 inch - cinnamon
2 - small cardamoms
2 - big cardamoms
2 - green chillies
a little jayfal
2 - javitri
1 tbsp - zeera (paste of all these spices)
2 tbsp - ginger garlic paste
1/2 tsp - turmeric
1/2 tsp - red chilly powder
1 tbsp - garam masala
2 tbsp - vinegar
salt to taste
3 tbsp - oil
1 kg - whole chicken
5 - onion, chopped
2 - brown onion paste
3 tbsp - curd
1 tsp - green chilli paste
5 - cloves
1 inch - cinnamon
2 - small cardamoms
2 - big cardamoms
2 - green chillies
a little jayfal
2 - javitri
1 tbsp - zeera (paste of all these spices)
2 tbsp - ginger garlic paste
1/2 tsp - turmeric
1/2 tsp - red chilly powder
1 tbsp - garam masala
2 tbsp - vinegar
salt to taste
3 tbsp - oil
