Murg mussalam

Name: Murg mussalam
Yield: 4 servings
Cuisine: Indian
Ingredients: 750 gms chicken cut into medium sized pieces; 3-4 large onions; 2 large tomatoes; 2 tbsp ginger garlic paste; 1 tbsp Kashmir methi; 1 tbsp turmeric powder; 1tsp chilli powder; 1 large piece of cinnamon few large cardamom and cloves (; 1 tsp butter; 1-2 large eggs; Salt and sugar as per taste

Somali Paul @cook_4101565

Kolkata, India

#chickenrecipe
#post:1

Somali Paul @cook_4101565

Kolkata, India

#chickenrecipe
#post:1

Saved

Ingredients

4 servings

750 gmschicken cut into medium sized pieces
3-4large onions
2large tomatoes
2 tbspginger garlic paste
1 tbspKashmir methi
1 tbspturmeric powder
1tspchilli powder
1large piece of cinnamon few large cardamom and cloves (
1 tspbutter
1-2large eggs
Salt and sugar as per taste

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Steps

1

Wash and clean the chicken pieces and sprinkle salt over.
2

Chop onions and tomatoes and finely grind them into a paste.
3

Grind the cinnamon, cardamom and cloves into fine dust and mix with chicken.
4

Mix all other remaining masala paste and dry asala powder with the chicken and keep for an hour.
5

Heat and melt butter in a frying pan and add to it kasuri methi.As it start smelling add the marinated chicken to it.Lower the flame and cover the pan with a lid.
6

Keep cooking on a moderate flame for half an hour adding salt sugar and a little water turning up and down at times.
7

In the meantime hard boil the eggs. UN peel them and shallow fry. Slice into small circular shape
8

When the gravy of chicken gets thickened remove from the flame and serve hot topping with egg slices and coriander leaves.