Delhi Ka Khaas Murgh Mussalm by Shireen Anwer

Ingredients for Delhi Ka Khaas Murgh Mussalm:

• Chicken 1 whole or 1 kg
• Yogurt 1 cup
• Chili powder 1 tsp
• Raw papaya 1 tsp
• Garlic 12 cloves
• All spice 1/2 tsp
• Turmeric 1/2 tsp
• Green chilies 2
• Salt 1 tsp

Roast Together:

• Coriander seeds 1 tbsp
• Desiccated coconut 1 tbsp
• Almonds 1 tbsp
• Cumin 1 tsp
• Mace 1 blade
• Cloves 6
• Nutmeg 1/4 inch
• Black pepper 6
• Cinnamon 1 inch

For Masala:

• Oil 1/2 cup
• Brown onion 1/2 cup
• Ginger garlic 1 tsp
• Chili powder 1 tsp
• Salt 1 tsp
• Water 1 cup
• Saffron 1/4 tsp
• Kewra water 1 tsp
• All spice 1/2 tsp
• Ginger garlic 1 tsp

Method:

1. First, mark cut with fork and keep it aside.
2. Then blend all ingredients and marinate chicken with 2 hours.
3. Now grind finely all roast ingredients and roast with fried onion and some water.
4. Then add chili powder, salt and all spice and keep it aside.
5. In a pan, heat oil, put marinated chicken with marination and cook for 15 minutes until mixture becomes thick.
6. Now add grinded paste with 1 cup water, cover it and cook until chicken is ready.
7. In end, add saffron and kewra water.