Murgh Mussalam!

Ingredients

Chicken-1 kg

Chicken filling

Red Chilly powder-1 tbsp
Ginger garlic paste-1 tbsp
Khaskas paste-1 tbsp
Raw papaya paste-1-2 tbsp(Optional)
Blanched almonds( fewer)
Cashews
Cocunut pieces/shredded ones

Charo magaz (optional)
Salt -1/2 tsp

Masala
Onion-1-2(grinded)
Coriander powder-2 teaspoon (optional or use less if poppy seeds used)
2-3 Cloves
1-2 Cinnamon
1-2 big Cardamom
Indian bay leaf-1
Ginger garlic paste- 1 tsp
Khaskas( Poppy Seeds) paste-1 tbsp
Salt to taste-1 tsp

If poppy seeds used, coriander powder and tomatoes should not be used or else use both.

Recipe

1. Wash the chicken thoroughly a. Cut the middle part and remove everything from inside. Marinate chicken with ginger garlic paste, red chilly powder. Also add a paste of raw papaya. Add salt when about to cook or it leaves water.

2. Mix all the chicken filling ingredients in a blender(khaskas in sil batta) and fill it inside the chicken.

3. Take oil in a cooker . Add masala ingredients and add khaskas paste, and all curry ingredients to it and let it fry till smell goes off.

4. Add the marinated chicken and fry nicely for 4-5 minutes on either side.Add yoghurt at this time.

4. Add 1/2 cup water and let it to boil till the ghee appears on the sides and chicken pieces turn tender. Give it 2-3 whistles to tender the chicken. Evaporate off all water.

Musallam is ready to eat. Serve it hot.

Char Magaz is a combination of four seeds/nuts: Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds