Murgh Musallam with Parathas (3), Dal Kabeela and Corn Pulao
A classic Mughlai preparation of chicken chunks marinated in yogurt with ginger-garlic paste, cumin powder, red chilli powder and cooked in a rich gravy; paired with parathas. This combinations is accompanied by a Mughal preparation of lentils cooked with tomatoes, cream and spices; served with corn pulao.
|Kashmiri Chillies||Turmeric Powder|
|Chopped Cashews||Refined Sunflower Oil|
|Mustard Oil||Chilli Powder|
|Dried Fenugreek Leaves||Melon Seeds|
|Garam Masala||Chicken Boneless|