Recipe of Murgh Musallam

Procedure :

First Wash the Chicken Parboil in 500 ml of salted water. 

Finely sliced the onions, you then deep fry till golden-brown and grind to a paste using some of the yogurt. 

then Settle the oil aside.

First you have to Grind  separately, the ginger, mace, cinnamon & cardamom. then you Lightly roast the poppyseeds and cashew nuts on tawa and grind to a paste.

Whisk the ground spices, garam masala, fried onion pastes, red chili, turmeric powder and salt into the yogurt.

Heat the oil in which the onions were fried in a deep pan and then place the Chicken upside down to lightly color it. 

turn on and cook the stem for the 5 minutes. 

Remove the Chicken  from the oil and then remove the oil from the pan.

Pour half the yogurt mixture over the Chicken. 

Turn the Chicken and spoon the remaining mixture over it. 

turn and keep the Chicken in the pan stem side down. 

Pour the oil over the Chicken. 

Cover and cook over low heat and turn it twice while cooking. Cook till  yogurt is going dry but moist, approx 20-25 minutes. then Heat the clarified butter in a separate pan and add the cumin seeds. 

Once they stammer, add the shelled peas and add a pinch of salt and cook till tender. When the Chicken is done, 

serve hot on a bed of peas. 

You can also cook the Chicken in a moderately hot oven (170 DEGREE C.) 

instead of the pan to ensure more uniform cooking.

Ingredients: