Murgh Mussallam

Ingredients:

1 kg Chicken
4 Medium-Sized Onions (sliced)
1 tbsp Raw Papaya Paste
20 gms Coriander Seeds
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
20 gms Cumin Seeds
2 tsp Almond Slivers
2 Silver Leaves
2 Green Chillies
4 Garlic Flakes
2 Ginger Pods
250 gms Ghee
Salt to taste
1 cup Curd

Masala
8 Cloves
5 gms Cinnamon
5 gms Black Pepper
8 gms Green Cardamom
5 gms Poppy Seeds
50 gms Coconut (desiccated)
20 gms Chironji

How to make Murgh Musallam:

Wash the chicken thoroughly and prick it all over with a fork.
Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
Heat ghee in a pan and put the sliced onion pieces in it.
Fry the onions till it turns golden brown. Put off the flame and keep it aside.
Now grind half the onions to a paste and keep aside.
Grind garlic and ginger to make a paste.
Dry roast the masala ingredients on a griddle and grind them to a paste.
Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
Add the chicken to the above and marinate for about 25 minutes.
Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
Murg Musallam is ready to eat. Serve it hot.

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Spicy Indo- Pak Vegetable Curry

Serving : 4 persons

Ingredients

1 onion
1/2 cup cooking oil
1 tablespoon tomato paste
2 tomatoes
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon fenugreek seeds
2 teaspoons salt
1/2 teaspoon turmeric
2-3 carrots
2-3 potatoes
1/2 cup peas
1 cauliflower

Directions

1. Dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.

2. Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.

3. Add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.

4. Peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

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