Murgh Musallam Recipe

Murgh Musallam Recipe

Not to be confused with Chicken Murgh Musallam Recipe or Chicken Marsala is a mild curry dish originating in Northern India. It’s lightly spiced and uses thick fresh yogurt to create a “creamy” consistency without the actual cream found in Chicken MarsalaThe original recipe uses only bone-in chicken pieces, but I actually whipped this together during a recent blizzard and used ingredients I already had. Just some boneless, skinless chicken breasts. This Chicken Masala is too easy to make and cooks very quickly.

Today I will tell you a Great  Murgh Musallam Recipe you can easily make this recipe at home. I am going to discuss this recipe in a step by step full detail. 

I actually test this Murgh Musallam Recipe at home, you can,t believe that it is very delicious and tasty. Let,s go together and make this  Murgh Musallam Recipe in your home. I am telling you all about  Murgh Musallam Recipe full ingredients and Method. I am sure that the Easy Murgh Musallam Recipe increases your love with your family and relation. In Murgh Masala recipe chicken legs are marinated in a fresh yogurt marinade and cooked on the bone in a too spicy tomato onion gravy.

The process of cooking the chicken slowly is a too great way to get the finger licking juicy taste in every bite of chicken. Try this recipe at your home and I am sure you will want to make it every week for your friends and your sweet family.

Serve  Murgh Musallam Recipe and Murgh Masala recipe along with  Raita for scrumptious Indian dinner. If you are looking for a very easy chicken recipe for dinner, you should definitely try this one.

Preparation Time: 20 minutes
Cooking Time: 2 hours
Serve: 5-6 persons

Ingredients of Murgh Musallam

  • 1 Whole chicken
  • Salt 1 Tsp
  • 1/2 cup Vinegar
  • 1 tbsp Ginger garlic paste
  • 3/4 cup Yogurt
  • 1/2 tsp Cardamom powder
  • 2 tsp Green chili paste
  • 1 tbsp Coriander powder
  • 1 tbsp Vinegar
  • Salt to taste
  • 1 tsp Red chili powder
  • 1 tsp Cumin powder
  • Ingredients of fillings:
  • 2 Eggs (boiled)
  • 300g Boneless chicken (minced)
  • 2 tbsp Oil
  • 1 cup Onion (diced)
  • 1/4 cup Almonds
  • 1/4 cup Cashew
  • 1 tbsp Pistachio
  • 1 tsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 1 tbsp Red chili powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Coriander powder
  • 1 tsp Green chilies (paste)
  • 1/2 tbsp Lemon juice
  • 2 tbsp Tomato paste
  • 1/2 tsp Cumin seeds
  • Ingredients of paste:
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 Black cardamom
  • 4 Green cardamom
  • 2 Bay leaf
  • 5-7 cloves
  • 1 Mace
  • Now add 1 Cinnamon sticks
  • And add1 tbsp Black pepper
  • Add 1 tbsp Almonds (roasted)
  • 1 tbsp Cashew nuts (roasted)
  • Add 1 Cup oil
  • And the last add 1/2 cup Fried onion

Gravy ingredients

  • 2 tbsp Oil
  • 1 cup Water
  • Add1 tsp Ginger garlic paste
  • 1 tbsp Tomato paste
  • Leftover marinated masala
  • 1 cup Nut Paste
  • 1 tbsp Red chili powder
  • Salt to taste
  • 1/2 cup Yogurt
  • 1/2 cup Cream
  • 1 tbsp Butter
  • 1 tbsp Lemon juice
  • Green chilies (for garnish)
  • Coriander leaves (chopped for garnish)

How to Make Murgh Musallam Recipe

  1. Take a whole chicken, clean it thoroughly with salt and vinegar. Drain out and set aside.
  2. Put deep cuts on the chicken breast and legs.
  3. Take a medium bowl, Now add ginger garlic paste, yogurt, add cardamom powder, green chili paste, coriander powder, red chili powder, salt, cumin, and add vinegar in it and mix it well.
  4. Now Add whole chicken and marinate it well with the mixture. Refrigerate for 5-6 hours.
  5. In a medium pan heat oil, add chopped onion and cook until translucent. And Add dry nuts and saute them.
  6.  Now Add ginger garlic paste, turmeric powder, red chili powder, salt and mix well.
  7. And then Add boiled egg and cook them until gets a little golden.
  8. Remove the eggs and now add minced chicken, tomato puree and cook until chicken changes its color.
  9.   Add garam masala, cumin powder, green chili paste, lemon juice and cook until the water dries out.
  10. Take a marinated whole chicken and stuff it with the prepared minced chicken and eggs.
  11. Tie the chicken legs together tightly with the help of a string and a prick toothpick if needed.
  12. Heat only one cup of oil in a medium pot and fry chicken by flipping sides every 4-5 minutes just to give color to the chicken. Steam breast side for 5-7 minutes.
  13. Dry roast cumin seeds, coriander seeds, black cardamom, green cardamom, bay leaf, cloves, mace, cinnamon sticks, black peppercorn for 4 minutes.
  14. Grind roasted spices in a grinder, add fried onion, sauteed nuts and make a thick paste.
  15. Use another medium pot, heat a cup of oil, add ginger garlic paste, left over the masala, tomato puree, nut paste, red chili powder, salt, yogurt. Add water to make gravy.
  16. Now Add cream, cooked whole chicken in it, add green chilies, butter, lemon juice, chopped coriander and cook on a medium flame until oil gets separated.
  17. Place whole chicken in a medium serving dish, pour gravy on it and serve hot with naan.

 

 

 

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