Murgh Musallam And Kache Kabab Hyderabadi by Chef Meadha Rahat

Ingredients for Murgh Musallam:

• Chicken with skin 1
• Ghee 2-3 tbsp
• Yogurt 1/2 kg
• Onion 2-3
• Salt to taste

For Paste:

• Poppy seeds 2 tbsp
• Cinnamon 1
• Green chilli 3-4
• Black pepper
• Green cardamom 6-7
• Garlic cloves 6-7
• Whole red chilli 6-8
• Cumin 1 tbsp
• Black cumin 1 tbsp
• Cloves 7
• Black cardamom 2
• Ginger 1-1/2 inch
• Salt to taste

Ingredients for Kache Kabab Hyderabadi:

• Mince 500 gm
• Cinnamon 2
• Black pepper 10
• Ginger garlic paste 2 tbsp
• Gram flour as required
• Poppy seeds 2 tbsp
• Salt to taste
• Black cumin 1/2 tsp
• Coriander 1 tsp
• Cardamom 3-4
• Raw papaya paste 2 tbsp
• Red chilli 2 tbsp
• Red chilli paste 2 tbsp
• Oil for frying