Murgh Musallam Recipe

Ingredients:

• Whole chicken 1-1/2 kg
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Garam masala powder 1 tsp
• Red chili powder 1 tbsp
• White cumin seeds 1 tsp
• Nutmeg powder 1/4 tsp
• Mace powder 1/4 tsp
• Whole black pepper 2 tsp
• Poppy seeds 2 tbsp
• Green cardamom 4
• Turmeric 1/2 tsp
• Salt to taste
• Yellow color 1 pinch
• Kewra 1/2 cup
• Yogurt 1/2 cup
• Oil as required
• Yellow rice for serve
• Fried potatoes for serve
• Boiled eggs for serve
• Almonds & raisins for serve
• Chaat masala for sprinkle

Method:

1. Wash chicken, clean it, mark deep cuts on chicken and keep it aside.
2. Then put whole black pepper, poppy seeds, whole cardamom and white cumin seeds in grinder and grind with little water.
3. Then take out grinded masala in bowl, add ginger paste, garlic paste, garam masala powder, red chili powder, nutmeg powder, mace powder, turmeric, salt, kewra, yellow color and yogurt and mix it nicely.
4. Then marinate chicken with this marination nicely for 3-4 hours.
5. Then heat oil in wok.
6. Then put marinated chicken with remaining marination in wok and deep fry on medium flame until golden brown.
7. Then spread yellow rice on dish.
8. Then keep chicken in center, keep boiled eggs & fried potatoes on sides of chicken, sprinkle almonds, raisins & chaat masala and serve hot.