Punjabi Murgh massallam Recipes

How to Prepare / Make / Cook - Murgh massallam ?

1 chicken, disjointed. 2 medium tomatoes, blanched and pureed. 1 big cup sour curds. 25 grams each of blanched almonds and cashewnuts. 1 inch piece ginger. 1 tsp. Each of coriander, anise seeds and cumin seeds. 125 grams roasted gram dal. 4 red chillies. 4 small and 2 big cardamoms. 1 inch piece cinnamon stick, 3 cloves. 2 inch piece coconut. A few drops essence of saffron. ¼ tsp. Grated jaiphal. Paneer koftas… paneer made of 1 litre milk… see helpful hints. 1 tblsps. Cornflour. 2 green chillies, minced. 1 inch piece ginger, minced. Handful of coriander leaves. A few sliced mint leaves. Salt and chilli powder to taste. Silver foil.

Grind paneer to a fine paste and mix in the cornflour. Chillies, ginger, mint. Coriander salt and chilli powder and knead to a smooth mixture. Form into small round balls and deep fry to a golden brown colour. Drain thoroughly and set aside. Roast all the spices together and pound to a fine powder along with the dal. Grind nuts, ginger, coconut, chillies and 2 big onions to a smooth paste. Heat 5 tblsps. Ghee and fry the chicken on all the sides till brown. Drain out the chicken, add a tblsp. More ghee into the pan and fry the ground onion paste to a golden colour. Put in tomatoes and cook till the ghee separates. Then put in powdered spices and dal. Mix nicely and then add chicken and curds blended with 4 cups water nad salt. Cover tightly and cook till the chicken is tender and dry. Stir in essence and remove from fire. Put in a serving dish, cover the paneer balss with foil and decorate the chicken with it before serving.

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