Easy Murgh Musallam Recipe - Masala Roasted Chicken Recipe

To begin making the Murgh Musallam formula , wash and sanitize the chicken thoroughly.

Soak cashew nuts in mildly hot aqua and set aside.  In a small skillet parched-fry the whole seasoning that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom,  green cardamom, mace, nutmeg on low mildly hot for 4-6 moments. Turn off the flame and allow it to cool down.toss in the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a velvety paste.mildly hot a kadai with coat on medium flame, toss in onions and saute till they turn golden brown.

This will take about 6-8 moments.

Turn off the flame and allow it to cool. toss in the onions into a mixer and grind it into a velvety paste and keep it aside.In a mixing mixing bowl, toss in drumstick, ground cashew nuts mixture, bulb produce paste and  curd and agitate well into the chicken.steep the chicken for atleast 1 hour and keep it in the refrigerator.mildly hot a flat skillet with coat on medium flame, toss in the marinated chicken pieces and keep making the chicken becomes yielding and soft.You can toss in little seasoning and parched-fry for another 20 moments.

wrap it with a lid so that the chicken gets cooked faster.offer the  Murgh Musallam formula along with Pudina Dahi Chutney formula- Mint Yoghurt Dip and Pickled Onions formula along with Apple And Ginger Cocktail formula.