Murg Musallam

Recipe by
Total Time:
5 - 6 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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