Murg Musallam Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, and spices for at least 2 hours.
• STEP 2.Heat oil in a pan and fry the marinated chicken until golden brown.
• STEP 3.In a separate pan, saut茅 onions, tomatoes, and cashew paste to make the gravy.
• STEP 4.Add the fried chicken to the gravy and simmer until cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate.
• You can use bone-in or boneless chicken for this recipe.
• Adjust the spice level according to your preference.

Storage and Serving

• Murg Musallam is best served hot and fresh.
• Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a microwave or on the stovetop before serving.