Murg Mussalam Recipes

MURGH MUSALLAM RECIPE BY CHEF ZAKIR

Steps:

• Wash whole chicken properly.
• In a small bowl, mix together the yogurt, ginger garlic paste, ground onion, salt and red chili powder.
• Spread this mixture ove the whole chicken and marinate it for 2 hours.
• Stuff chicken with blanched almond, raisin, boiled egg and brown onion.
• Seal the chicken properly and tight with a string.
• Heat ghee in a wok over medium heat.
• Put marinated chicken in ghee and fry well for 20 minutes or until golden brown.
• Remove chicken from the wok and keep aside.
• In the remaining ghee, 6 cloves,cardamom and remaining marinade mixture, also add a little brown onion and fry well.
• Now add fried chicken and a little water, simmer on low flame for 40 minutes or until chicken is done.
• Now, add a pinch of saffron dissolved in 1 tbsp kewra.
• Remove in a serving platter and serve with bakar khaani naan.

MURGH MUSALLAM RECIPE - MASALA ROASTED CHICKEN

Steps:

• To begin making the Murgh Musallam Recipe , wash and clean the chicken thoroughly. Soak cashew nuts in warm water and set aside.
• In a small skillet roast the whole spice that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom, green cardamom, mace, nutmeg on low heat for 4-6 minutes.
• Turn off the flame and allow it to cool down.
• Add the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a smooth paste.
• Heat a kadai with oil on medium flame, add onions and saute till they turn golden brown. This will take about 6-8 minutes. Turn off the flame and allow it to cool.
• Add the onions into a mixer and grind it into a smooth paste and keep it aside.
• In a mixing bowl, add drumstick, ground cashew nuts mixture, onion paste and curd and mix well into the chicken.
• Marinate the chicken for atleast 1 hour and keep it in the refrigerator.
• Heat a flat skillet with oil on medium flame, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.
• You can add little salt and cook for another 20 minutes. Cover it with a lid so that the chicken gets cooked faster.
• Serve the Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe.

MURGH MUSALLAM

Steps:

• Make a paste of two teaspoons cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.
• In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for three to four hours in the refrigerator.
• Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. Add the onions and sauté till they are lightly browned. Add the marinated chicken along with the marinade. Sauté, stirring lightly till the oil begins to separate. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.
• Serve hot with naan or rice.

MURG MUSSALAM

Steps:

• Melt the butter and brown the onions in it.
• Put in the cinnamon, cloves, and cardamom.
• Add chili peppers and coriander.
• Add meat and cover pan. Simmer for 20 min over low heat.
• Add water, garlic, ginger and turmeric. Cook 10 min more.
• Serve over rice with grated hard boiled egg on top.