Murg Mussalam Dish - II
From Chicken Dishes Section
Murg Mussalam Dish - II
- 1 medium chicken whole
- 2 onions, sliced fine and grind to a paste
- 1 onion, sliced fine
- 3 tbsp thick beaten curd
- 1 tbsp adrak-lasan paste
- Juice of 2 lemons
- 2 potatoes, peeled cubed and fried
- 2 boiled eggs, cubed
- 2 tbsp kishmish
- 2 tbsp crushed almonds
- ½ tsp kalimiri powder
- 3 tbsp ghee or oil
- Salt to taste
Mix the onion paste, adrak lasan paste, kalimiri and salt to taste. Smear this on the chicken along with the curd and set aside for 3 hours. Heat 1 tablespoon ghee and fry the slice onion till crisp, then remove and fry the raisins and almonds. To the fried potato cubes add the boiled egg cubes, crushed crisp fried onion, raisins and almonds. Sprinkle lemon juice and add salt to taste. Set aside.
Stuff the chicken with the boiled egg/potato mixture and sew it. Heat 2 tablespoons ghee and put in the chicken. Add 1 ½ cups warm water, then cover tightly and allow it to cook till the chicken pieces are tender and dry.
Serve hot.
Subscribe To
This Site's Feed
