Wednesday, October 30, 2013

spicy roasted chicken (murg musallam )

















cooking time : 20 -30 minutes
preparation time : 15 minutes 



ingredients :

green masala paste :
green coriander leaf               1/2 cup
ginger                                       1 inches
garlic                                    6 to 9 cloves 
green chillies                                 5 to 8 
lemon                                              1 


other :



skin less whole chicken                  1 
red chilly powder                       2 tsp
fried onion                                   1 cup
cashew (soaked in  warm water )              15
tomato                                         2 cups chopped 
garam masal powder                        1 tsp
coriander leaf                                2 tbsp
saffron                                    pinch 
green cardamom powder              1/2 tsp
salt to taste 
oil                                                      1/2 cup

method :
  • in a mixture jar take garlic cloves , ginger pieces , coriander leaf and green chilly , make fine paste , add few drops of water if required . add 1 lemon juice in the mixture . 
  • now take chicken in a large mixing bowl and rub the prepared mixture over the chicken . cover the bowl with plastic wrap and place it fridge for over night to get marinate .
  • now in a blender jar take fried onion , tomatoes, salt , red chilly powder , soaked cashews and blend well . do not over blend . 
  • heat up oil in a deep bottom pan and place the marinated chicken in it . fry it on both the side . till chicken changes color . this process may take 10 minutes . 
  • now add the tomato and cashew mixture in it . and sauté . and saute till the spices get cooked and oil comes out . for it for 10 minutes . 
  • now add , cardamom powder , saffron water , 1 cup water and cover and cook for 10 minutes on slow flame . 
  • remove in a serving platter and serve with naan . or with rice . 

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