Chicken musaallam Recipe

Chicken musaallam
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500 grams whole chicken, ½ cup curd(yoghurt), 1 green chilly made into a paste, 1 tablespoon National ginger garlic paste, 2 cloves, ½ inch cinnamon, 2 brown cardamoms peeled, 4 pepper corns, ½ teaspoon National cumin seeds, ½ teaspoon National turmeric powder, ½ teaspoon National garam masala, ½ teaspoon National red chilly powder, 5 almonds, 1 teaspoon National coriander seeds, 1 big onion, ½ cup tomato puree, 1 tablespoon oil and National salt to taste.


30 minutes Serves : – 2


Beat the curd and set it aside. Finely slice the onion and set it aside. Now take the chicken pieces and make cuts in them on all sides. Make a marinade with half the National ginger garlic paste, curd, National turmeric, National red chilly powder, National garam masala and salt to taste. Mix it up well and set it aside in the refrigerator for two hours to marinate. In a pan roast the National coriander seeds, National cumin seeds, cloves, peppercorns, cinnamon, cardamoms, almonds till a nice aroma begins to rice. Fry the sliced onion too. Then make a paste of the roasted spices, fried onions, National ginger garlic paste and a little water. In a pan heat half the oil and add the chicken without the marinade and fry it for 2 minutes or till the chicken become brown in colour. Remove the chicken from the pan and set it aside. Pour in the remaining oil into the pan. Fry the paste in it for two minutes. Now add the chicken, the marinade, tomato puree, National red chilly powder and ½ cup water. Bring to boil and add salt to taste. Mix it well, cover and cook on a low flame for 25 minutes or till the chicken is tender. Garnish with Olpers cream and coriander and serve Chicken musaallam.

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