Murg Musallam

Ingredients:

Chicken - 1(full)
Onion - 1
Coriander seeds - 1 tsp
Aniseed - 1 tsp
Cumin seeds - 1 tsp
Roasted gram dal - 4
Dry red Chilies - 4
White cardamom - 4
Black Cardamom - 2
Cloves - 4
Whole black peppers - 1/2 tsp
Coconut - small piece
Chopped cilantro - 1 tsp
Curd  - 1/2pint
Saffron - A pinch
Ghee - 6 tsps
Salt - to taste

Directions:

Slice the onion.
Soak saffron in spoonful of hot water.
Roast all the remaining spices without any fat in a frying-pan and grind together.
Heat half the Ghee in a large saucepan and brown the chicken on all sides.
Remove, and pour in the remaining ghee.
Fry onion till brown, add the ground spices and ground coconut. Fry for 5 mins.
Put chicken back into the pan.
Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt.
Cover tightly and cook till liquid dries and chicken is tender.
Just before serving add saffron water and garnish with chopped cilantro.

Posted in: chicken,Non-veg Recipes