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Food Recipe Home arrow Non Vegetarian Recipes arrow Chicken Recipes arrow Murg Musallam
Murg Musallam PDF Print E-mail
Non Vegetarian Recipes - Chicken Recipes
Murg Musallam
Ingredients for Murg Musallam:   
  • Chicken - 1 whole
  • Basmati Rice - 1 cup
  • Garlic - 6 cloves crushed
  • Ginger - 2 tablespoon grated
  • Curd /yogurt - 1 cup
  • Lime juice - 1 tablespoon
  • Peas - 1/2 cup
  • Bay leaves - 4 no's
  • Ghee/Butter - 1 cup
  • Onions - 2 no's chopped
  • Tomatoes - 4 no's sliced
  • Hot water - 2 cups
  • Coriander leaves - A bunch
  • Garam masala powder - 1 teaspoon
  • Turmeric powder - 1 teaspoon
  • Cloves - 4 no's
  • Black pepper  - 1/2 teaspoon
  • Brown cardamom - 1 no's
  • Red chili powder - 1/2 teaspoon
  • Coriander powder - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Saffron  - 4 strands
  • Salt To Taste

Method for Murg Musallam:

  • Mix 3 cloves of  garlic with 1 tablespoon ginger, 1/2 teaspoon of garam masala, salt to
  • taste, 1/2 teaspoon of turmeric, 1/2 cup of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity.
  • keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 2 cloves, peppercorns,  salt, brown cardamom and 2 bay leaves and water and use to stuff chicken.
  • Heat the ghee/butter in pan and fry the chicken until brown all over,drain the chicken.
  • In another pan fry half onions in the remaining ghee/butter with 2 bay leaves, remaining 2 cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder and make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee/butter starts to separate then add the remaining curd, the tomato and salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 1 cup of water,over and cook in a moderately hot oven (200 degree centigrade) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving Murg Musallam.
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