Raan Musallam

Ingredients :

1 kg Raan, deboned

4 chicken breast pieces, boneless

50 ml mustard oil

2-3 bay leafs

2 sticks of cinnamon

4 brown cardamoms

8 green cardamoms

2 florets of mace

1/2 tsp black peppercorns

1 1/2 tsp cumin seeds

1 1/2 tsp coriander seeds

100 gms ginger, garlic and green chilli paste

150 gms hung curd

2 Tbsp red chili powder

2 Tbsp turmeric powder

150 gms poppy seed, coconut and cashew nut paste

100 gms fried onions

3 Tbsp ghee

50 gms cashew nut and raisins

1 lime

Method :

In a pan, dry roast the bay leaf, cinnamon, brown cardamom, green cardamom, mace, black pepper, cumin seeds and whole coriander seeds.

Transfer them into mortar and pestle, grind them finely to make fresh garam masala.

In a bowl, mix ginger garlic and chilli paste, hung curd, red chilli powder, turmeric powder, ground poppy coconut cashew nut paste, fried onions, ground garam masala and butter. This is your marinade.

First, apply mustard oil to the chicken breasts and then marinate them.

Next, marinate the raan, place the chicken breasts on it and add a layer of cashew nut and raisins.

Tie and roll up the raan and chicken breast together with the help of a thread.

Cook the the stuffed raan, in ghee, on a slow fire. Once both the sides of the raan are seared, cover and let it cook for an hour.

With the remaining marinade, make a quick gravy by cooking it out in mustard oil and adding a little water to it.

Ladle the gravy on to the cooked Raan.

Garnish with lime, sprinkle raisins, cashew nuts and fried onions.

Serve hot!