Shahi Murgh Musallam

Chicken 1 whole

Yogurt 1/2 cup

Ground coconut 2 tbsp

Poppy seeds 2 tbsp

Ginger garlic paste 2 tsp

Almonds 1 tsp

Ajwain or bishop’s weed 1/2 tsp

White cumin seeds 1 tsp

Whole spice powder 1 tsp

Black pepper powder 1 tsp

Red chili powder 1/2 tsp

Salt to taste

Nutmeg 1/2 tsp

Mace 1/2 tsp

Cardamom 1/2 tsp

First of all sauté poppy seeds, mace, nutmeg, bishop’s weed and white cumin together. Next sauté cardamom (open and get the seeds out) with coconut and almonds. Now put all of these in a blender and make a paste.

Add yogurt and ginger garlic paste to it too. Add red chili powder, whole spice powder, black pepper, salt and continue to blend together. Now leave this paste for an hour or two.

Next put some cuts on the chicken as tikka chicken has. Apply this paste on the chicken. Put this chicken aside for 5-6 hours.

Now in a pan take some oil. Put the chicken in it and keep turning until chicken is tender and well-done.



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