Murg Musallam always reminds me of the Hockins Pressure cooker jingle I heard in my childhood. Finally we get the recipe from Aamira Haseeb. Another gem as always.
Ingredients:
Chicken – 1, cut into 4 pieces
Ground ginger – 1 tsp
Ground ginger – 1 tsp
Tomato – 2 Pureed
Curds – 1 cup
Onion – 1 grounded with 10 almonds and a little saffron
Onion – 2 large, sliced
Red Chili Powder – 1 tsp
Turmeric – 1 tsp
Garam Masala Powder – ½ tsp
Cinnamon – 1 inch piece
Cloves – 3
Green Cardamom – 3
Oil – ½ cup
Garnishing:
Mint and coriander chopped
Boiled eggs
Fried Onions
Method:
Heat oil and fry sliced onions till golden. Remove and crumble.
In the remaining oil, add the chicken and fry to seal the juices and remove
Now add ginger /garlic and all the masalas. Fry till oil separates, add the chicken back with the onions and beaten curds. Keep on a slow flame till done. Finally add chopped coriander and mint and garnish with more fried onions and boiled eggs.
– Recipe by Aamira Haseeb, Compiled by Mona Malik