1 whole chicken, cleaned and washed
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
2 tablespoons ghee or oil
1 large onion, thinly sliced
2 green cardamom pods
1 cinnamon stick
2-3 bay leaves
1 teaspoon garam masala powder
Fresh coriander leaves, for garnishing
Instructions
In a mixing bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to form a marinade.
Marinate the whole chicken with this mixture and keep aside for 2-3 hours or overnight in the refrigerator.
Heat ghee or oil in a large deep pan. Add the sliced onions and fry until golden brown.
Add the green cardamom pods, cinnamon stick, and bay leaves. Stir well.
Add the marinated chicken to the pan and cook for 10-15 minutes, turning occasionally, until it is lightly browned on all sides.
Reduce the heat to low, cover the pan with a tight-fitting lid and cook for another 30-40 minutes or until the chicken is cooked through.
Once the chicken is cooked, sprinkle garam masala powder over it and mix well.
Garnish with fresh coriander leaves and serve hot with naan or rice.
Enjoy your delicious Murgh Musallam
Recipe by : Aziz Hussain