Murgh Musallam recipe. How to cook Murgh Musallam, Calories, Video

Reshma
286 days ago

Calories (per serving)

319.3*

* based on total calories from ingredients

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Listed in : Non-Vegetarian Chicken , Non-Vegetarian Curries , Non-Vegetarian Gravy , Non-Vegetarian Sidedish

Servings: 2 Preparation time: 45 mins

Ingredients:

250 gms of chicken (small pieces)
2tsp coriander powder
2tsp red chili powder
Salt as per taste
3/4tsp of cumin powder
3/4tsp of cinnamon powder

3/4tsp of cardamom powder
1tsp of ginger paste
1tsp of garlic paste
1tbsp onion (paste)
2tsp of lemon juice
½ cup of tomato puree

Instructions (Preparation Steps):

Marinate the chicken first
Add the red chili powder, cinnamon powder, cumin powder, coriander powder, salt, cardamom powder, ginger paste, and garlic paste and lemon juice in the chicken
Mix them well with the chicken
Now pour 2tbsp of oil in a kadhai and make it hot enough
Now put the marinated chicken in the oil and stir it well to fry
When the chicken is half done take it out in a bowl
Now in the same oil of the kadhai put the paste of onion
Fry it still the raw smell goes
Onions are done now
Now put 1tsp ginger and garlic paste and fry it for a minute
Add the tomato puree and mix it well
Cook it for a minute
Add 1tsp lemon juice now
Add the half fried chicken pieces now
Mix them well and cover the kadhai with a lid
Cook it for about 10 minutes in low flame
Your murg musallam is ready to be served with rice, roti or naan

Cook's Tip:

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

56 likes

To use as a cough suppressant, mix 1 part lemon juice and 2 parts honey. Do not give to children under the age of 1 year.

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Store chili powder for longer By keeping a piece of asafoetida in the same container you can store chili powder for longer.

432 likes

Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.

111 likes

Want to store ginger for more than weeks.. then follow this tip.. Slice the ginger and put in a vessel add water and keep it in refrigerator.. For every two days once change the water alone.. you can see ginger keeping fresh for more than two weeks..

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Reference & Contributions from:

http://joyofcookingfood.blogspot.in

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