Friday, 3 January 2014

Murgh Musallam – A Mughlai Style Chicken Recipe

  • 800gm to 1 Kg Chicken Whole
  • 3 Large Onions Finely Chopped
  • 1 Cup Yoghurt
  • 1 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilly Powder
  • 1 pinch Nutmeg Powder
  • 2 tbsp. Ginger Garlic Paste
  • 1 tsp. Green Chilly Paste
  • 2 tbsp. Browned Onion Paste
  • 3 tbsp. Tomato Puree
  • 10 pcs Almonds/Cashew Nuts
  • 1 tbsp. Poppy Seeds
  • 1 spoon Desiccated Coconut
  • 1/2 tsp Cardamom Powder
  • 1 tsp. Garam Masala Powder
  • 2 tsp. Coriander Powder
  • 2 tbsp. Coriander Seeds
  • 3 tbsp Cumin Seeds
  • 6-8 Pcs. Cloves
  • 4 Pcs. Green Cardamom
  • 1 inch Cinnamon Stick
  • 2 Pcs. Bay Leaves
  • 2 Stands Mace 
  • Salt to Taste
  • Oil to Cook
  • First make a powder using 2 tbsp. Cumin Seeds, Coriander Seeds, Cardamoms, Cloves, Cinnamon and the Nutmeg Powder.
  • In a bowl mix together ginger-garlic paste, brown onion paste, green chili paste, red chili powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for 2-3 hours in the refrigerator. 
  • Then fried the chopped onions till golden brown and become crisp and take them out from oil and keep aside.
  • Heat the pan and put some almonds/cashew nuts, poppy seeds, desiccated coconut, roast a little and pound them fine or coarsely ( as per your taste) . Don’t add water keep it dry.
  • Now mix these powdered masala well along with the powdered masala made in the first step.
  • Now heat oil in a non-stick pan and add the remaining cumin seeds, bay leaves and green chilies and sauté for a minute.
  • Now add the powdered ground spices masala and sauté it for 2-3 minutes, stir continuously.
  • Now add the chicken to it along with the marinade, tomato puree and salt to taste. Cook it for 10-12 minutes in medium flame.
  • Once the chicken change the color and the raw smell of masala has gone add the other powders(Coriander & Garam Masala powder) and fried onions( crushed the onions using your hand coarsely). Finally shimmer it for at least 15-20 min and occasionally stir and change the sides. Cook until chicken is tender.
  • Time to Cook depends on type of Chicken.
  • Now your Murgh Musallam is ready. Transfer it to serving dish and serve it hot with Naan/Tandoori Roti or Rice.