Murg Mussallam

By Momin Nazia Sultan Ahmed

Mar, 2nd

1160

Servings

5 persons

Cook Time

1 minute

Ingredients

11 - 13

Ingredients

Whole chicken 500 gm
Curd 1.cup
Tandoori chicken masala 2 tsp
Kashmiri Lal Mirch powder 1.tsp
Ginger garlic paste 3 tsp
Cashew 15
Tomato paste 3
Green chilli paste 2.tsp
Garam masala powder 1 tsp
Turmeric Powder 1tsp
Onion 2
Oil 4 tsp
Oil 4.tsp

Instructions

Take a whole chicken. Add ginger garlic paste. Green chilli paste. Kashmiri Lal Mirch powder. Tandoori chicken masala powder. And curd 2 tap. Salt and mix it well in whole chicken. Keep a side for 1 hour. And take one coal heat it. And give the smoke.

Take one pan add 2.tsp oil and fry whole chicken shallow fry with low flame. Cover the top when the whole chicken fry. When chicken is fried. Then prepare the gravy

Take one Kadai add some oil and add chopped onion and fry till golden brown. Add ginger garlic paste. Green chilli paste and add tomato paste and cook it low flame. Add curd 3 tsp .and cook in 2.mint.add cashew paste and mix it well. Add some water .

Cook in low flame in 5.minute add red chilli powder. Turmeric powder. Gram masala powder. Salt. Mix it well. And cook it 2 minute. When gravy is ready take the gravy in plate and put whole tandoori chicken in gravy. And garnish boil cut egg and tomato slic

Delicious murg Musallam is ready. I hope u will enjoy the recipe.😋

Notes/Tips

When cashew paste add the gravy mixture. Cook the masala in low flame. Whole chicken marinate with minimum 1 hour

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