Chicken Roast (Murgh Musalam)
Time of preparation: 2 to 3 Hours
Time of cooking: 50 Minutes
Ingredients for marination:
| Chicken (whole cut in four) | 1 |
| Yogurt | ½ cup |
| Salt | To taste |
| Ginger Paste | 1 tablespoon |
| Garlic Paste | ¾ tablespoon |
| Lemon Juice | 1 tablespoon |
| Red Chilli Powder | ¼ teaspoon |
| Garam Masala | ¼ teaspoon |
Steps for marination:
| 1. Marinate the above ingredients together and leave aside for 2 to 3 hours. |
| 2. Fry the chicken pieces with very little oil on Tava. |
Ingredients:
| Onion (finely sliced in rings) | 1 medium |
| Oil or Ghee | 3 tablespoons |
| Cardamom Pods (crushed) | 2 to 3 |
| Cinnamon Stick | 1 inch piece |
| Black Pepper Whole | 4 to 5 |
| Dried Red Chilli Whole | 1 |
Steps:
| 3. Sauté the onion in ghee till golden in colour. |
| 4. Add the whole spices and the left over marinates. |
| 5. Once the colour changes for the gravy add the fried chicken pieces and add a little water to cook. |
| 6. Simmer and reduce the gravy. |
| 7. Serve with Palau rice. |
