Mughlai Tandoori Murg Mushallam Restaurant style

Name: Mughlai Tandoori Murg Mushallam Restaurant style
Cuisine: Indian
Ingredients: 1 whole chicken; 1 bowl curd; 2 tsp lemon juice; 1 tsp red chilli powder; 1 tsp black chilli powder; 10 drops kewda water; As needed Orange food colour; 1 tsp turmeric powder; To taste Salt; 1 tsp ginger garlic paste; 1 bowl paneer; 1 onion; 2 green chilli; 10-12 kaju/cashew; 6 almonds; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1 onion; 1 tomato; 1/2 bowl curd; 1 tbsp cream; 5 kaju/cashew; 1 tsp red chilli powder; 1 tsp black pepper Powder; 1/2 tsp cumin powder; 1 tsp garam masala powder; 2 tsp ginger garlic paste; 1 tsp turmeric powder; as needed Oil; to taste Salt

Afsana Firoji @afsanafiroji

NTPC RIHAND

#Idcravings2
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Afsana Firoji @afsanafiroji

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Ingredients

1whole chicken
For Marination
1 bowlcurd
2 tsplemon juice
1 tspred chilli powder
1 tspblack chilli powder
10 dropskewda water
As neededOrange food colour
1 tspturmeric powder
To tasteSalt
1 tspginger garlic paste
Filling
1 bowlpaneer
1onion
2green chilli
10-12kaju/cashew
6almonds
1/2 tspred chilli powder
1/2 tspturmeric powder
For gravy
1onion
1tomato
1/2 bowlcurd
1 tbspcream
5kaju/cashew
1 tspred chilli powder
1 tspblack pepper Powder
1/2 tspcumin powder
1 tspgaram masala powder
2 tspginger garlic paste
1 tspturmeric powder
as neededOil
to tasteSalt

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Steps

1

Add all the spices, curd and salt and marinate the chicken and keep it in the fridge for 1 hour.
2

Now cut the dry fruits and paneer in small pieces. Put some oil in a pan and fry the onions. Then add all the spices in it, and also add paneer and dry fruits and shallow fry them.
3

Now stuff the fried paneer and dry fruits inside the whole chicken and roast it at 175°c temperature for 20 minutes, in the oven.
4

Now again, take a pan and fry the onions. Add all dry spices in it. Then add tomato and fry it. When the spices are fried, then add curd and cream in it. Keep it at low flame, cover the lid, and leave it for cooking.
5

Add water in the gravy (as per required). Also, put the roasted chicken in the gravy and let it cook at low flame for 5-10 minutes.
6

Now our mughlai Murg Mushallam is ready.