MURG MUSSALLAM

Ingredients:
Chicken - 1 1/2 kg
Onions - 3 (thinly sliced)
Plain yogurt - 430 ml
Ghee - 125 gms
Chilli powder - 1 tsp
Cracked Black pepper - 1/2 tsp
Cinnamon powder - 1 tsp
Ginger paste - 1 tsp
Clove powder - 1/4 tsp
Cumin powder - 2 tsp
Cardamom powder - 1/2 tsp
Poppy seeds - 1 tbsp
Garlic cloves - 4(chopped)
Salt to taste

Method:

• Truss the chicken.
• Grind garlic, poppy seeds, clove, ginger, cinnamon, pepper, cardamom, salt and chili to a paste with a little water.
• Rub the chicken with the paste
• Melt ghee in a large saucepan, saute onions until brown. Remove onions and set side.
• Add chicken to saucepan, fry on all sides until lightly browned.
• Return onion to the saucepan with yogurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender.
• Uncover pan, cook until liquid has evaporated.