Murgh Musallam
A no-fuss chicken recipe that tastes very good with roti or chapati...
Preparation
Grind onion, ginger, and garlic into a paste.
Mix cashew and almond paste in milk and keep aside Boil eggs and cut into rings.
Cooking
Take the chicken pieces in a bowl. To it add onion + ginger + garlic paste, turmeric, chilli powder, whole and ground pepper, cinnamon, cardamom, and cloves. Add salt to taste. Mix well so that the chicken pieces are coated with the masala.
Take the chicken-masala mix and put it for slow cooking till chicken is tender. Check periodically and add water by the tablespoon only if required to prevent charring. Remove and keep aside.
Requires 20-25 min on stove top.
Heat oil and ghee in a kadhai.
Add the cooked chicken to oil. To it add the cashew-almond paste.
Fry for 7-10 minutes on high heat.
Remove the cooked chicken from heat and garnish with onion and egg rings.
Serving Suggestions
Serve with pulao, or with rotis
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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