Murgh Musallam - 1

Ingredients

Whole Chicken – 1

Ginger garlic paste – 1 tbl.sp

Yoghurt – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 10 to 12

Cloves – 10 to 12

Black cardamom – 4

Green cardamom – 6

Cinnamon – 1 inch piece

Salt and red chilli powder as per taste

Method

Wash chicken.  Add 250 ml of water to yoghurt.

Make a paste of cumin seed, shahi jeera, pepper corns, black cardamom, green cardamom and mix with the yoghurt along with salt and chilli powder. Apply this on the whole chicken both from inside and outside and refrigerate it for two hours for marinating.

Heat ghee/butter about 250 gm and cook this whole chicken on a very low flame till the chicken is cooked and the whole moisture is absorbed.(cover it with a lid and cook)