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.
|Sweet Corn||Coriander Leaves|
|Refined Sunflower Oil||Basmati Rice|
|Kolhapuri Red Chillies||Garlic|
|Cumin Seeds||Split Black Gram|