Murg Musallam

Ingredients:

1.    1 kg Chicken

2.    4 Medium-Sized Onions (sliced)

3.    1 tbsp Raw Papaya Paste

4.    1 tsp Coriander Seeds

5.    2 tsp Red Chilli Powder

6.    1 tsp Turmeric Powder

7.    1 tsp Cumin Seeds

8.    2 Green Chillies

9.    4 Garlic Flakes

10. 2 Ginger Pods

11. 250 gms Ghee

12. Salt to taste

13. 1 cup Curd

Masala:

1.    8 Cloves

2.    5 gms Cinnamon

3.    5 gms Black Pepper

4.    8 gms Green Cardamom

5.    5 gms Poppy Seeds

6.    50 gms Coconut (desiccated)

Method:

1.    Wash the chicken thoroughly and prick it all over with a fork.

2.    Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.

3.    Heat ghee in a pan and put the sliced onion pieces in it.

4.    Fry the onions till it turns golden brown. Put off the flame and keep it aside.

5.    Now grind half the onions to a paste and keep aside.

6.    Grind garlic and ginger to make a paste.

7.    Dry roast the masala ingredients on a griddle and grind them to a paste.

8.    Now roast cumin seeds and coriander seeds on a griddle and grind them as above.

9.    Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.

10. Add the chicken to the above and marinate for about 25 minutes.

11. Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.

12. Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.

13. Empty the contents into a dish. Murg Musallam is ready to eat. Serve it hot.