Murg Musallam

Murg  Mussalam

Ingredients

Whole chicken 1 kg
Ghee 1 cup
Yogurt 1 cup
Ginger 2 tsp
Garlic 2 tsp
Cloves 6
Cardamom 6
Brown onion 2
Almond 25 gm
Raisin 25 gm
Onion ground 1
Chili powder 2 tsp
Kewra 1 tbsp
Saffron a pinch

Method

Wash 1 whole chicken, marinate with 1 cup yogurt, 2 tsp ground
ginger, 2 tsp ground garlic, 1 ground onion, 1 tsp salt and 2 tsp
chili powder. Keep it marinated for 2 hours.
Finely chop 2 onions and keep aside.
Stuff chicken with 25 gm blanched almond, 25 gm raisin, 1 boiled
egg and brown onion.
Seal the chicken properly and tight with a string.
Heat 1 cup ghee in a wok, add in marinated chicken and fry well
till golden brown. Remove chicken and keep aside.
In the remaining ghee add 6 cloves, 6 cardamom and remaining
marinade mixture, also add a little brown onion and fry well.
Now add fried chicken and a little water, simmer on low flame
till chicken is done.
Lastly add a pinch of saffron dissolved in 1 tbsp kewra. Remove
in a serving platter and serve with  naan.