KHANA MASALA

MURG MUSALLAM

















































































INGREDIENTS

Chicken : 1 kg (whole chicken)
Egg : 3 pieces (boiled)
Onion : 4 pieces (medium size - finely chopped)
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Salt : 1/2 tsp (as per taste)
Tomato puree : 7-8 tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Cardamom : 5-6 pieces
Clove : 4-5 pieces
Cinnamon : 1 inch stick
Ghee : 3-4 tsp


PREPARATION

• Wash the chicken thoroughly and prick it all over with a fork
• Marinate the chicken with turmeric powder, chilly powder and salt and keep it aside for 2 hours
• Heat 3-4 tsp of ghee in a pan
• Add onions and fry it for 10-15 minutes till it becomes golden brown
• Add cumin powder, coriander powder, ginger paste and garlic paste and stir it for 5-10 minutes and keep it aside
• Heat 5-6 tsp of oil in a kadai and pour the marinated chicken
• Add cardamom, clove, cinnamon and tomato puree
• Cover the kadai and keep it in low flame
• Sprinkle a little water and cook till chicken is tender for 30 minutes and oil can be seen along the sides
• Garnish with boiled egg sliced in half
• Serve it hot with butter naan