Murgh Musallam Recipe



 Ingredients

 Proven chicken 1 to 1.5 kg 2 Salt to taste 3 Ginger crushed garlic 2 tablespoons 4 crushed red pepper 1 1/2 tablespoons 5 white cumin 1 teaspoon 6 black cumin 1 teaspoon 7 proven black pepper 8 to 10 8 cardamom 3 to 4 9 Cinnamon two inch piece 10 yogurt one and a half cup 11 cloves eight to ten pieces 12 yellow color half a teaspoon 13 cooking oil three quarter cup


Preparation recipe

1 Finely grind the chicken or cut it into large pieces and keep it clean. 2 Finely grind white cumin, black cumin, black pepper, cinnamon and large cardamom in a grinder and mix it with salt and red pepper in the curd. 3 Ginger garlic on the chicken Add the yolks, then marinate them with the yogurt mixture and keep them in the fridge (keep them for at least an hour, it will be more delicious if you keep them for a long time). Heat the cooking oil in a pan with 4 cloves and marinate in it. Add hot chicken. 5. Initially keep it on high heat for 5 to 7 minutes then cook on medium heat till the water of chicken and yoghurt dries. 6.Cover and cook on low heat for three to four minutes. 7. So that it smells like coal, then take it off the stove.