Murgh Musalam

Preparation

• For the chicken: Make vertical cuts in the whole chicken.
• For Marinade: In a bowl combine yoghurt with ginger garlic paste, Kashmiri chilli powder, salt, ground cumin, garam masala, ground coriander, red chilli powder and mix well.
• Now add the corn flour, oil and mix well.
• Add the chicken in the marinade, rub all the marinade on the chicken until it is well coated; marinate for 1 hour.
• Heat the oil in a wok, add the marinated chicken, and deep fry for 6 minutes per side. Then keep it aside.
• For gravy: Heat the oil in a large pot, sauté onions until they turn brown.
• Add the cream and mix well.
• Now add the salt, red chili powder, ground coriander, garam masala and stir well.
• Add the water and bring it to a boil.
• Add the cooked chicken, green chilies in the gravy stir gently, cover the lid, steam for 05 - 10 minutes and set it aside.
• For the rice: Heat the oil in a large pot and sauté julienne carrots.
• Add the chopped green chillies, Thai red chilli and royal cumin seeds and mix.
• Add the cooked rice and mix well with a spoon.
• Add the chicken powder, chilli garlic powder, onion powder, chilli flakes, diced pimento, mix well. Cover the lid and steam for 05 - 10 minutes. After its done serve with naan.
• Enjoy! Please give us your feedback in the comments below.