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Murg Musallam Recipe

Murg Musallam is a popular Indian Side Dish
Author :
 
On :
Tuesday, 28 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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:

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




     

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