Delhi ka khaas murgh mussalm

Delhi ka khaas murgh mussalm

 

Ingredients

• Chicken 1 whole 1 kg
• Yogurt 1 cup
• Chili powder 1 tsp
• Raw papaya 1 tsp
• Garlic 12 cloves
• Allspice ½ tsp
• Turmeric ½ tsp
• Green chilies 2
• Salt 1 tsp leveled
• Roast together
• Coriander seeds 1 tbsp
• Desiccated coconut 1 tbsp
• Almonds 1 tbsp
• Cumin 1 tsp
• Mace 1 blade
• Cloves 6
• Nutmeg ¼ inch piece
• Black pepper 6
• Cinnamon 1 inch stick

Ingredients for masala

• Oil ½ cup
• Brown onion ½ cup
• Ginger garlic 1 tsp
• Chili powder 1 tsp
• Salt 1 tsp
• Water 1 cup
• Saffron ¼ tsp
• Kewra water 1 tsp
• Allspice ½
• Ginger garlic 1 tsp

Method

• Prick chicken well and keep aside, blend together yogurt, garlic cloves, green chilies, raw papaya, chili powder, allspice, salt and turmeric and marinate chicken in this mixture for 2 hours, roast together all the ingredients and grind finely with brown onion and little water, add to it chili powder, salt and allspice, keep aside. Heat ½ cup oil in a pan add marinated chicken with marinade, cook for 15 minutes till mixture thick, add the ground masala paste with 1 cup water, cook covered till chicken done, lastly add saffron and Kewra.