Ingredients

• 1 kg - chicken
• 5 - onions, chopped
• 2 tsp - brown onion paste
• 3 tbsp - curd
• 1 tsp - green chilli paste
• 1 tsp - jeera
• 2 - bay leaves
• 2 tbsp - ginger garlic paste
• 1/2 tsp - turmeric
• 1/2 tsp - red chilli powder
• 1 tbsp - garam masala
• 2 tbsp - vinegar
• salt to taste
• 3 tbsp - oil
• To grind to paste:
• 5 - cloves
• 1 inch - cinnamon
• 2 - small cardamoms
• 2 - big cardamoms
• 2 - green chillies
• a little jayfal
• 2 - javitri
• 1 tbsp - jeera

How to Make Murg Musallam

• Clean the chicken and marinate it in vinegar for 15 mins.
• Mix the ginger-garlic paste, brown onion paste, chilli paste, spice paste, red chilli powder, curd and 1 tbsp oil.
• Then marinate the chicken in this mixture for 3-4 hours.
• Heat oil in a deep pan, add jeera and bay leaves. Once they crackle, add green chillies and chopped onion.
• Once the onions brown, add the chicken with the marinade.
• Fry till the oil comes out. Then add some water and let it cook till done.
• Remove it to a serving dish and garnish with coriander leaves.
• Serve with naan or rice.