MURGH MUSALLAM RECIPE
Murgh musallam means complete chicken. In chicken murgh musallam the whole chicken is smeared with masala this is one of the tastiest chicken recipes. you can try it on weekends and on picnic plan as well. Learn cooking tips murgh musallam.
Brined full chicken – 1
Red chilli powder – 1.5 tbsp.
Turmeric powder – 1/2 tbsp.
Ginger garlic paste – 2 tbsp.
Salt – according to taste( as the chicken is already brined)
Juice of a half lemon
Wash and pat dry, put gashes on the chicken. Add all the ingredients mention above. Mix well and marinate for 45 minutes
2 boiled eggs
Stuff the egg inside the chicken after margination. Tie the legs with thread and secure it
Almonds – 10 numbers (soaked and peeled)
Cashew nuts -12 numbers
Cumin seeds – 1 tbsp.
Couscous – 1 tbsp.
First dry roast almonds and cashew nuts over medium flame. When they are half done add the cumin seeds and dry roast. Finally add couscous, dry roast till the colour of couscous turns brown. Grind this roasted mix into a fine paste by adding a half cup of water
Cooking oil : 3 to 4 tbsp.
Red chilly powder: 2 tbsp.
Frist heat pan on medium flame then add oil and once oil is hot, fry the marinated chicken. fry all sides for 5 minutes. While frying Sprinkle red chilli powder on all sides like golden brown.
Remove from the pan when the chicken is well fried.
Finely chopped onion: 2 to 3 numbers
Ginger garlic paste: 1 tbsp.
Red chilli powder: 2 tbsp.
Coriander powder: 1 tbsp.
Turmeric powder: 1/2 tbsp.
Garam Masala: 1 tbsp.
Fennel powder: 1 tbsp.
Finely chopped tomatoes: 2 numbers
Salt as per taste
Mint and coriander leaves
Water: as needed (around 1.5 cups)
Fresh cream: 1 tbsp.
Butter: 1 tbsp.
In the same pan, add the chopped onion (3or 4) and saute for few mints. Add ginger-garlic paste and saute till onions are brown. Now add red chilly powder, coriander powder, turmeric powder, garam masala and fennel powder. Salute till fragrant. Then add the chopped tomatoes. Mix well and cook well till tomatoes are mashed well and oil separates. Add the ground mix, salt as needed and 1 cup of water and cook till gravy turns into a thick fine paste. Add mint and coriander leaves and mix well. Add the fried chicken (breast side down) and cook over low flame for about 20 minutes with closed lid. Add water if required. Turn the chicken in between (as shown in the video), not to get burnt. After 25 minutes flip the chicken and cook till the chicken is done. Add cooking cream and butter. Garnish with coriander leaves enjoy with Roti or rice.