Recipe : MURG MUSALLAM

Ingredients :

  • Chicken 1 no. large
  • Onion 1 no.
  • Coriander seeds 1 tbsp.
  • Aniseed 1 tbsp.
  • Cumin seeds 1 tbsp.
  • Roasted gram dal 4 nos.
  • Dry red Chilies 4 nos.
  • White cardamoms 4 nos.
  • Black Cardamoms 2 nos.
  • Cloves 4 nos.
  • Whole black peppers ½ tbsp.
  • Coconut 2" piece
  • Almonds 1 no.
  • Curd ½ pint
  • Saffron A pinch of
  • Ghee 6 tbsps.
  • Salt To taste

Method :

  • Slice the onion.
  • Soak saffron in spoonful of hot water.
  • Roast all the remaining spices without any fat in a frying-pan and grind together.
  • Heat half the Ghee in a large saucepan and brown the chicken on all sides.
  • Remove, and pour in the remaining ghee.
  • Fry onion till brown, add the ground spices and ground coconut.
  • Fry for 5 minutes.
  • Put chicken back into the pan.
  • Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender.
  • Just before serving add saffron water and garnish with chopped almonds.

Author :

Unknown, Someone on the NET