Murg Musallam

by supriya

Murg Musallam

murg musallamMurg Musallam

Murg Musallam is a very popular Non-Veg dish relished by non veg lovers. This is a North-West India dish. I am sure you would be excited to find out how to make this lip-smacking murg musallam. It goes well with Rotis, Naan or Rice.


1.  Curry cut Chicken – 1Kg
2. Blanched and pureed Tomatoes – 4 (medium size)
3. Ghee- 4 tablespoon
4. Salt- as per taste
5. coriander leaves- to garnish
6. Cinnamon Stick – 1 1/2  inches
7. Chili powder-3 tea spoon
8. Roasted Cumin seed – 2 tea spoon
9. Cloves- 5
10. Cardamom- 5
11. Ginger- 1 inch long
12. Garlic- 10 cloves
13. Chopped Onions- 2
14. Turmeric powder- 1 tea spoon

Method of Preparation:

Grind items 6 through 14 into a fine paste. Add salt to the paste and marinate the chicken with it. Add salt to taste. Keep it aside for 2 hrs. For best results the chicken can be marinated overnight in the refrigerator.

Heat ghee in a pan and fry the marinated chicken till it is brown. Add tomato puree and cook covered on low flame till the chicken is tender. Garnish with coriander leaves. Tastes good with hot rotis, naan or rice.

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