Name: Murgh ke sooley
Cook time: 480 min
Total time: 480 min
Yield: 10 servings
Cuisine: Mughlai
Ingredients: 2000 gms Chicken leg boneless; 200 gms Ginger garlic paste; 20 gms Roasted cumin powder; 250 gms Hung curd; 100 gms Beaten curd; 30 gms salt; 150 ml mustard oil; 40 gms Kashmiri chilli powder; 50 gms Mathania chilli paste; 150 gms Brown onion paste; 100 ml Lemon juice; 400 gms Mint chutney (for serving); 10 portions Kebab garnish (for serving); 50 gms coriander seeds (for Sooley spices); 35 gms Cumin seeds (for Sooley spices); 10 gms Black cardamom (for Sooley spices); 10 gms Cinnamon sticks (for Sooley spices); 10 gms Cloves (5 gms for smoking, rest for Sooley spices); 50 gms Whole dry red chilli (for Sooley spices); 190 ml Mustard oil (for Sooley spices)

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Murgh ke sooley — Formulation & Method | CuliNect