Ingredients for Murg Musallam

1. To make the ground powder

1tbsp Coriander Seeds

1 tsp Cumin

Half tsp Black Pepper

6 Dried Red Chillies

2. For the cashew paste

3 tbsp Cashew Nuts

1 tbsp Poppy Seeds

For Chicken Marination :

One Whole Chicken 1.5 to 2 kgs

Half Cup Curd

2 tbsp Ginger Garlic Paste

Some Saffron

Juice of one Lemon

2 tbsp Oil

Salt to Taste 1 and half tsp Garam Masala Powder

1 tbsp Kashmiri Chilli Powder

1 tsp Honey

The earlier prepared ground powder

4 tbsp Fried onions

4. 2 tbsp Oil

5. Some Dried Fenugreek Leaves

6. Some Coriander Leaves

7. Some Fresh Cream to be added in the Cashew Paste

8. For the rice preparation

500 gms Basmati Rice- soaked for one hour

2 tbsp Oil

3 Bay Leaves

4 Cloves

1 tsp Cinnamon

1 tsp Black cumin

2 Green Cardamoms

1 Star Anise (Badiyan)

1 Big Cardamom

1 Chopped Onion

1 tbsp Ginger Garlic Paste

3 Crushed Green Chillies

2 Glasses of Water

Salt to Taste

1/4 Cup Green Peas

1/4 Cup Coriander Leaves

9. For the white sauce preparation

2 tbsp Oil

1 tbsp All Purpose Flour

1 Cup Milk

Salt to Taste

1/4 tsp Pepper Powder

1 Cube Grated Processed Cheese

1 tbsp Mayonnaise

Some Tomatoes

Some Capsicum

Steps for Murg Musallam

1. To make the ground powder, take the following ingredients- 1tbsp Coriander Seeds, 1 tsp Cumin, 1/2 tsp Black Pepper and 6 Dried Red Chillies. Roast them together and then grind them into a fine powder.

2. For the cashew paste, soak together the cashew nuts and poppy seed. Make a paste out of it

3. For the chicken marinade, In a big bowl, mix together- ½ Cup Curd, 2 tbsp Ginger Garlic Paste, Some Saffron, Juice of one Lemon, 2 tbsp Oil, Salt, 1 ½ tsp Garam Masala Powder, 1 tbsp Kashmiri Chilli Powder, 1 tsp Honey, The earlier prepared ground powder and 4 tbsp Fried onions.

4. Next, cut some slits in the chicken pieces to allow the marinade to be incorporated into it.

5. Rub the marinade onto the chicken pieces thoroughly on both the sides. Rest aside to marinate for 3-4 hours.

6. In a separate pan, heat 2 tbsp oil. Into it, add the marinated chicken. Fry on high flame for 5-7 on both the sides.

7. Lower the flame and cover and cook for 8-10 mins. Keep an eye on it.

8. Flip the chicken and rub some masala on to its body from the pan that it is frying in. Cover and cook on low flame for another 8-10 mins. Keep checking in between.

9. Sprinkle some dried fenugreek leaves and coriander.

10. Mix fresh cream into the cashew paste prepared earlier and add it into the chicken. Stir around, mix well and flip the chicken to the other side. Cover and cook for another 2-3mins.

11. For the matar pulao, • Heat oil in a pan. • Into that, add in cloves, cinnamon, black cumin, green cardamom, star anise, black cardamom. Stir and fry for half a minute. • Next, add in a sliced onion. Sauté till the onions turn soft. (but they should not change colour) • Into that, add ginger garlic paste, crushed green chillies and stir around for 2-3 minute on low flame. • Pour in around 2 glasses of water and add some salt, peas and coriander leaves. Stir and bring the mixture to a boil. • Once the mixture starts boiling, add in the soaked basmati rice. Cook on high flame till mixture boils. • Lower the flame, cover and cook till the rice is done. Keep checking in between.

12. For the white sauce, • Heat oil/butter in a pan. • Add in all-purpose flour and with the flame on low, keep stirring the flour till it is well roasted. • Keep the flame on low and pour in one cup of milk gradually. Keep stirring as you add the milk. • Turn the flame on high and bring the mixture to a boil till the sauce(mixture) turns thick • Lower the flame and add in some salt and pepper powder. Stir and mix well. (add some more milk if the sauce turns too thick) • Next, add in processed cheese and mayonnaise. Stir and mix well on low flame for around 1 minute.

13. For the final presentation, line a mound of rice all along the circumference of the plate with the centre still unoccupied. Garnish the rice with slices of capsicum and tomatoes. In the central portion of the plate, set the chicken and the masala it was cooked in. Spread some of the prepared white sauce over the chicken.

14. Serve