Murgh Musallam - 2

Ingredients

Whole Chicken – 1

Onion - 3

Ginger garlic paste – 1 tbl.sp

Green peas – 250 gm

Yoghurt – 250 gm

Potato – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 9 to 10

Cloves – 9 to 10

Black cardamom – 3

Green cardamom – 5

Cinnamon – 1 inch piece

Egg - 2

Salt and red chilli powder as per taste

Method

Boil green peas and potato. Cut potato into 8 pieces. Boil egg.

Fry onion in oil till golden brown. Make a paste of whole masala.

Make a mixture of green peas, potato, boiled egg, onion, salt, chilli powder and whole masala and apply it on the chicken both from outside and inside and tie it with a thread.

Heat ghee about 250 gm and add youghrt to it and stir for a minute and then add this whole chicken and cover it with yoghurt. Cover the lid and cook on a low flame. Check at regular intervals so that it doesn’t burn. While serving cut into pieces, garnish with coriander and mint leaves and slice of onion.