Murgh musalam:

                                                Murgh musalam:

Ingredients:

Chicken 1 whole (1-1/4 kg)

Chili powder 1 tbsp

Lemon juice 2 tbsp..

Onion brown 2 tbsp (crushed)

Saffron ¼ tsp

Kewra 1 tbsp

Curd ¾ kg

Coriander powder 1 tbsp

Salt 1-1/2 tsp

Almond 8-10 (ground)

Ginger garlic 1 tbsp

Turmeric pinch

All spice 1 tsp

Oil ¼ cup

Method:

Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.

Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.

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Brown Murgh Mussallum

1 whole chicken - skin removed, with slits

Marinade

1 Tbs red chilli powder

2 Tbs lemon juice...

2 Tbs browned onion

1/4 tsp saffron

1 tsp kewra water (if using essence 1-2 drops only)

1 cup yogurt beaten

11/2 tsp salt

1 tsp Ginger/garlic paste

1 pinch tumeric

1 tsp Garam Masala

2 Tbs corriander powder

8-10 almonds - boiled, skin removed and made into paste with a tough of water.

Mix all marinade ingredients together.

Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.

Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.

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 Mahi Mussalam  by shireen

Recipe u can change Chicken  into Fish

 Whole Chicken 1 of 1/2 Kg

Melted butter 1 tsp

Grinded Almonds 1 tbsp

Coriander Powder 1 tbsp

Lemon Jucice 1 tbsp..

All Spices 1/2 tsp

Ginger/Garlic 1 tsp

Oil 1/4 cup

Onion Grinded 1

Chilly Powder 1 1/2 tsp

Salt 1 tsp

Termeric Powder 1/4 tsp

Whipped Curd 2 tbsp

Kewra 1 tsp

For Marination

Ginger/Garlic 1 tsp

Lemon Jucice 1 tbsp

Chilly Powder 1/2 tsp

Salt 1/2 tsp

Method:

Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.

Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra