Murgh Musallam Recipe

Murgh musallam is one of the hot favorites among those who prefect chicken. This is highly popular in western province of Punjab and few restaurants offer the authentic flavors of this dish. In fact, the murgh musallam can be dry or it also comes with gravy. Let us try to learn the dry murgh musallam.

Preparation Time: 30 Mins

Cooking Time: 45 Mins

Serves: 4

The preparation involves three stages of marinating, rubbing, and baking.

Ingredients (for marinating):

·         Wholesome chicken ( with discarded internal organs) :- 3-4 pounds

·         Curd or Yogurt :- 1.5 Cups

·         Finely chopped Ginger :- 2 inches  

·         Minced garlic :- 2 tbsp

·         Cooking oil :- 2 tbsp

·         Lemon Juice :- 2 tbsp

·         Salt :-2 tbsp

Ingredients (for rubbing):

·         Ghee :- ½ Cup

·         Finely Chopped Onions :- 1 cup

·         Garlic Minced :- 1 tbsp

·         Finely Chopped Ginger :- 1 inch

·         Cumin powder :- ½ tbsp

·         Coriander :- ½ tbsp

·          Slivered Almonds :- ½ tbsp

·         Turmeric powder :- ½ tsp

·         Paprika degi mirch :- 1 tbsp

·         Cayenne Pepper lal mirch :- ½ tsp

·         Salt :- 2 tsp

·         Black pepper :- ½ tsp

·         Water: ½ cup

Preparation:

Marinating:

·         Get rid of the skin of chicken and pierce the meat with fork on several places.

·         Mix the marinating ingredients and rub inside as well as outside of the chicken with the mixture.

·         Marinate the chicken for at least 4 hours.

·         Take the marinated chicken out and throw away the remains.

Rubbing:

·         Fry the onion in the ghee at low flame till they loosen out and become tender.

·         Add other ingredients and fry for 2 minutes.

·         Add water and cook till a thick paste is made.

·         Rub the chicken inside out from the paste thus obtained.

Baking:

·         Set the temperature of oven to 350 F and place the chicken in the pre-heated oven.

·         Bake for 20 minutes/ pound or according to your convenience.

·         Turn off the heat and slice the chicken into pieces after 30 minutes.

Onion Bhaji Recipe

Onion Bhaji is one of the hot favorite Indian snacks and it is especially in demand in chilly winters in North India. People just savor this snack items with a cup of tea or coffee in the cold winter evenings. It has several synonyms like Bhajji, Bhajiya,  and Pakora. Let us learn the way to prepare an authentic Onion Bhaji. (Well, this is a generic recipe and there are slight variations from place to place and with individuals).

Preparation Time: 15 Min

Cooking Time: 15 Min

Serves: 4

 Ingredients:

• Gram Flour or Besan (100 grams)
• Large Onion, Peeled and finely chopped (2)
• Vegetable Oil (200 ml)
• Turmeric (1/2 tsp)
• Cumin Seeds or Jeera (1/2 tsp)
• Black onion seeds (1/2 tsp)
• Spices or Garam Masala Powder (1/2 tsp)
• Salt (Depending on Taste)

Optional Ingredients:
Finely Chopped Green Coriander, Green Chillies, and Mint leaves.

Cooking Procedure:

• Mix the gram flour, onion, turmeric, cumin seeds, black onion seeds, garam masala powder, and salt to make an even mixture.
• Add water to the mixture and constantly keep mixing to prepare a batter of dropping consistency.
• Heat the oil in wok (pan with a convex bottom) at medium flame.
• Drop the batter in the oil by preparing small balls (you can use the teaspoon for this).
• Deep fry till the mixture attains a golden brown color.
• Pat the fried bhaji with soft and clean thin kitchen cloth to soak the excessive oil.

Serve the hot bhaji with tomato ketchup or the chutney (of yogurt and mint/coariander).