Murgh Mussallum ( Chicken in a rich sauce)

Total Time
25hrs
Prep 24 hrs
Cook 1 hr

Murgh Mussallum is usually a part of a meal with vegetables/salad. Make this elegant Murgh and your family will be thanking you.

Ingredients Nutrition

Directions

  1. Rub marinade all over chickens.
  2. Refrigerate overnight.
  3. Grind fried onions to a paste.
  4. Heat ghee, evenly fry the chickens till golden.
  5. Remove.
  6. In the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
  7. Add onion paste, ginger-garlic and powdered spices.
  8. Fry for a minute.
  9. Add cashewnut powder and yogurt paste.
  10. Cook mixture for 3 minutes.
  11. Return the fried chickens to the pan.
  12. Add half the almonds and raisins, coconut milk, 1 cup water and salt.
  13. Cover and cook on low heat till the chicken is tender and gravy thick.
  14. Garnish with remaining nuts and serve hot with Indian/Arabic bread.