Shahi Murgh Musallam by Aneela Rizwan

Ingredients:

• Whole chicken 1-1/2 kg
• Garlic paste 1 tbsp
• Red chili powder 2 tbsp
• Lemon 2
• Yellow food color 1/4 tsp
• White cumin 2 tsp
• Eggs 3
• Black pepper 1 tsp
• Chaat masala as required
• Salt to taste
• Oil for frying
• Silver paper 2
  

Method:

1. Wash chicken, marinate with salt and garlic paste and steam in big saucepan on medium flame.
2. Then put red chili powder, cumin, black pepper, food color, salt and eggs in big bowl, mix it nicely and coat chicken with this mixture.
3. Now heat oil in deep frying pan and deep fry chicken on medium flame until golden brown.
4. Then sprinkle chaat masala and lemon juice, decorate with silver paper and serve hot.