Chicken Mussallam

  • 1 whole chicken
  • 20 gms green chillies
  • 1 tbsp ginger-garlic paste
  • 2 tbsp grated raw papaya
  • 1 tbsp lemon juice
  • salt to taste
For Marination:
  • 1 cup curds
  • 1/2 tsp red chilli powder
  • 1 tsp kashmiri chilli powder
  • 2 tbsp salad oil
  • Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breadth wise over the leg portion carefully.
  • Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and garlic to a paste.
  • Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again.
  • Add the chilli powder and beat well. Add salad oil and colour and strain through fine sieve.
  • Rub the batter all over the body of the chicken and well inside the slits. 
  • Let it soak in the batter for at least 12 hours.
  • Thread chicken on to a thin iron rod and place it well inside the tandoor.
  • Remove when well done. Serve hot with onion rings and pieces of lime.

Post a Comment