Ingredients for Murg Mussalam
- Beef
- 4 tablespoons butter
- 1 large onion, chopped
- Cinnamon Stick
- 4 cloves
- Cardamom Seed
- Red Chili Peppers
- Coriander Seeds
- 1 cup water
- Fresh Ginger
- Garlic Clove
- Turmeric Powder
- 1 hard-boiled egg, grated, for garnish
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How to Make Murg Mussalam
- Melt 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and cook until golden brown, about 5-7 minutes.
- Stir in 2 cinnamon sticks, 4 cloves, and 1 teaspoon cardamom pods. Cook for 1 minute, stirring constantly, until fragrant.
- Add 2-3 green chilies (adjust to your spice preference), finely chopped, and 1 tablespoon coriander powder. Cook for another minute.
- Add 1.5 lbs bone-in, skin-on chicken thighs, cut into 2-inch pieces. Cover the pot and cook for 20 minutes over low heat, stirring occasionally.
- Add 1 cup of water, 2 cloves garlic, minced, 1 inch ginger, minced, and 1 teaspoon turmeric powder. Stir well to combine.
- Cover and cook for another 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot over steamed basmati rice. Garnish with a hard-boiled egg, grated.
- Enjoy this delicious piece of culinary history!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
196g
Carbs
2g
