Murgh Musallam with Parathas (3), Dal Kabeela and Corn Pulao
Chef Ajit Dalvi Hola MasterChef

Murgh Musallam with Parathas (3), Dal Kabeela and Corn Pulao

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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.