| • | Wash the chicken thoroughly and prick it all over with a fork.
|
| • | Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
|
| • | Heat ghee in a pan and put the sliced onion pieces in it.
|
| • | Fry the onions till it turns golden brown. Put off the flame and keep it aside.
|
| • | Now grind half the onions to a paste and keep aside.
|
| • | Grind garlic and ginger to make a paste.
|
| • | Dry roast the masala ingredients on a griddle and grind them to a paste.
|
| • | Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
|
| • | Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
|
| • | Add the chicken to the above and marinate for about 25 minutes.
|
| • | Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
|
| • | Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
|
| • | Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
|
| • | Murg Musallam is ready to eat. Serve it hot. |
