Murgh Musallam Recipe

Murgh Musallam Recipe

Ingredients:

• 2 kilograms chicken
• 3 onion
• 20 almond
• 1 tablespoon poppy seeds
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 4 tablespoon fesh cream
• 1/2 bunch coriander leaves
• salt as required
• 6 tablespoon vegetable oil
• 3 tomato
• 10 cashews
• 1 tablespoon cumin seeds
• 2 teaspoon red chilli powder
• 1 teaspoon powdered black pepper
• 1 teaspoon cumin powder
• 1 cup yoghurt (curd)
• 2 tablespoon butter
• 2 slit green chillies

Recipe :

• Step 1

  Dry roast almonds and cashew nuts. When the cashew nuts begin to brown add cumin seeds and poppy seeds. Roast till the poppy seeds turn brown.

• Step 2

  Grind the roasted ingredients with little water to form a paste.

• Step 3

  Heat oil in a non-stick vessel. Add onions and fry till translucent, then add ginger garlic paste. Fry till the onions start to brown.

• Step 4

  Then add turmeric powder, red chilli powder, garam masala powder, cumin powder, coriander powder, black pepper powder.

• Step 5

  Add tomatoes and some water. Close the lid and cook till the tomatoes dissolve.

• Step 6

  Add the almonds cashew poppy seeds paste. Cook till oil starts oozing from the sides.

• Step 7

  Then add salt followed by curd and cook for 2 mins.

• Step 8

  Add chicken and some water. Close the lid and cook for 15 to 20 mins till the chicken becomes tender.

• Step 9

  Add fresh cream, butter, Coriander leaves and Green chillies. Close the lid and cook on sim for 2 mins.