Ingredients:
2 Chicken drumstick
1 inch Ginger, chopped
4 cloves Garlic, chopped
2 Onion, sliced
4 tablespoon Cashew nuts, soaked in luke warm water
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Black pepper powder
1 cup Yogurt (Curd)
Salt, to taste
Cooking oil
Spices to Roast:
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 inch Cardamom (Pods /Seeds)
2 Cloves
1 Black cardamom (Badi Elaichi)
1 Cardamom (Pods /Seeds)
1 Mace
1/4 teaspoon Nutmeg
Directions for how to make:
To begin making the Murg Mussalam Recipe, roast the whole spice in a small skillet. Roast them for few minutes. Allow it to cool down.
Add the whole spice into a grinder along with soaked cashewnuts, ginger and garlic and grind it into a smooth paste.
Heat a kadai with oil, add onions and saute till they turn golden brown. And leave it to cool down.
Add the onions into a mixer and grind it into a smooth paste and keep it aside.
In a bowl, add drumstick, ground cashew nuts mixture, onion paste and 1 cup curd and mix well into the chicken.
Marinate the chicken for atleast 1 hour and keep it in the refrigerator.
Heat a flat skillet with oil, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.
You can add little salt and cook for another 20 minutes. Cover it with a lid so that the chicken gets cooked faster.
Serve the Murg Mussalam Recipe along with lachha paratha, burani raita and jeera rice to complete your meal.