Murgh Musallam


 1 kg chicken, washed and cut into medium sized pieces

2 large onions, sliced

4 garlic cloves, sliced

2 large tomatoes, pureed

1/2 tsp red chilli pwd

fresh coriander leaves for garnish

salt to taste

10 almonds, soak in warm water, remove skin and make paste

2 1/2 tbsps oil

Dry roast on low flame for 3 mts:

1/2 tsp pepper corns

1/2 tsp cumin seeds

1 1/2 tsps coriander seeds

1″ cinnamon

4 cloves

2 elaichi/cardamom

For Marinade:

1 1/4 tsp ginger garlic paste

1/2 tsp green chilli paste

3/4 cup curd/yogurt

1/2 tsp red chilli pwd

1/4 tsp turmeric pwd



Marinate chicken with the ingredients called for ‘marinade’ for 1/2 hr. Meanwhile make other preparations.

Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.

Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.

In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.

Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.

 Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.

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Posted by on Nov 14 2017 Filed under Non Vegetarian, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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