Tuesday, December 25, 2012

Murgh Musallam


Ingredients:
For marination-

  • 1 kg whole chicken
  • 150 gm oil 
  • 6 tablespoon curd
  • 3 tablespoon lemon juice
  • 1 tablespoon poppy seed paste(khas khas)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • 1 tablespoon almond paste
  • 1/4 teaspoon nutmeg and mace powder or paste(jaiphal and jawetri)
  • 1/2 teaspoon green cardamom powder.
  • 1/2 teaspoon saffron or orange food color(optional)
  • 1 teaspoon garam masala
  • 1 tablespoon chaat masala
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon green chili paste(optional)
  • 1 teaspoon salt.
For filling-
  • 2 hard boiled eggs
  • 1 tablespoon resins
  • 1 tablespoon fried cashews
  • 2 tablespoon fried onion 
  • 1/2 cup boiled rice(optional)
  • 1 tablespoon musallam's gravy.(see the directions)
  • Salt to taste.
For gravy-
  • 1 medium size chopped onion.
  • 2 tablespoon ginger garlic paste.
  • 1 teaspoon garam masala.
  • 1/2 teaspoon red chili.
  • Salt to taste.
Directions:
For marination-
  1. Remove the head and skin from a chicken.
  2. Wash thoroughly and pat dry..
  3. Make cuts on chicken with knife
  4. In a large bowl add all ingredients except oil.
  5. Mix it well.
  6. Marinate chicken in this mixture about 6-8 hours.Over night is best.
For filling-
  1. Mix all ingredients in a bowl.
  2. Keep it aside.
For gravy-
  1. Heat oil in a large deep pan.
  2. On medium heat fry marinated chicken for 6-7 minutes on each side.
  3. Remove from the oil and place on a plate.
  4. Stuff with above mixture(egg mixture).
  5. Fry chopped onion to the same pan until golden brown.
  6. Add all ingredients and fry gravy for 4-5 minutes on low heat.
  7. Now add stuffed chicken into gravy.
  8. Put on the lid for 5 minutes on medium heat or till the chicken is soft.
  9. Serve with Zafrani pulao or whatever you like.

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