MURG MUSALLAM

INGREDIENTS 

Chicken 1 no. large 

Onion  1 no.

Coriander seeds 1 tbsp.

Aniseed  1 tbsp.

Cumin seeds 1 tbsp.

Roasted gram dal 4 nos.

Dry red Chilies  4 nos.

White cardamoms 4 nos.

Black Cardamoms 2 nos.

Cloves  4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd  ½ pint

Saffron  A pinch of

Ghee 6 tbsps.

Salt  To taste

METHOD




1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a
frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and
brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and
ground coconut.
Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour
into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish
with chopped almonds.

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