Murgh Musallam Recipe
Murgh Musallam Recipe. A Mughlai amuse, Murgh Musallam is popular all around the world for its special blend of flavors and its smooth surface. Ready with every one of the rich fixings like cashews, almonds and margarine, this dish is somewhat in the higher side in calories however taste makes it worth the effort. To start cooking this delicacy of the Nawabs, follow this bit by bit formula underneath!
Fixings to make Murgh Musallam Recipe
2 kilograms chicken
3 onion
20 almond
1 tablespoon poppy seeds
1 teaspoon ginger glue
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon garam masala powder
4 tablespoon fesh cream
1/2 bundle coriander leaves
salt as required
6 tablespoon vegetable oil
3 tomato
10 cashews
1 tablespoon cumin seeds
2 teaspoon red bean stew powder
1 teaspoon powdered dark pepper
1 teaspoon cumin powder
1 cup yogurt (curd)
2 cut green chillies
Murgh Musallam Recipe
Step by step instructions to make Murgh Musallam Recipe
Stage 1
Dry meal almonds and cashew nuts. Whenever the cashew nuts start to brown add cumin seeds and poppy seeds. Broil till the poppy seeds become brown.
Stage 2
Grind the cooked fixings with little water to shape a glue.
Stage 3
Heat oil in a non-stick vessel. Add onions and fry till clear, then, at that point, add ginger garlic glue. Fry till the onions begin to brown.
Stage 4
Then, at that point, add turmeric powder, red bean stew powder, garam masala powder, cumin powder, coriander powder, dark pepper powder.
Stage 5
Add tomatoes and some water. Close the cover and cook till the tomatoes break down.
Stage 6
Add the almonds cashew poppy seeds glue. Cook till oil begins overflowing from the sides.
Stage 7
Then, at that point, add salt followed by curd and cook for 2 mins.
Stage 8
Add chicken and some water. Close the top and cook for 15 to 20 mins till the chicken becomes delicate.
Stage 9
Add new cream, margarine, Coriander leaves and Green chillies. Close the top and cook on sim for 2 mins.
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