Murg Mussalam

Indian

Pro

Appetizer

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Murg Mussalam
: A Delicious and Aromatic Whole Chicken Curry

Name: ~Murg Mussalam~: A Delicious and Aromatic Whole Chicken Curry
Total time: 40 min
Yield: four
Cuisine: Indian
Ingredients: 1 Whole chicken; Water; ¼ cup Vinegar; 4 tbsp Salt; 10 Almonds; 10 Cashews; 1 tbsp Charoli seeds; 1 tsp Poppy seeds; 8 Green cardamom; 1 Mace; 4 Cloves; 150 g Chicken, minced; ¾ cup Oil; 2 Boiled eggs; 3 Onion, chopped; 3 tbsp Ginger garlic paste; 2 tsp Chilli powder; 1 tsp Garam masala; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Turmeric powder; 1 Tomato, chopped; 1 cup Curd; 2 tsp Kashmiri chili powder; ½ tsp Black pepper powder; 1 tsp Chaat masala; 2 tsp Lemon juice; 10 Saffron strands; 2 Cinnamon stick; 1 cup Tomato puree

40 mins

Cooking Time

Pro

Difficulty

Ingredients

Non Veg

Diet

Indulge in this recipe for Murg Mussalam, a dish with marinated whole chicken, flavored to perfection.

Ingredients

UNITSIngredients

1Whole chicken

Water

¼ cup Vinegar

4 tbsp Salt

10Almonds

10Cashews

1 tbsp Charoli seeds

1 tsp Poppy seeds

8Green cardamom

1Mace

4Cloves

150 g Chicken, minced

¾ cup Oil

2Boiled eggs

3Onion, chopped

3 tbspGinger garlic paste

2 tsp Chilli powder

1 tspGaram masala

1 tspCumin powder

1 tspCoriander powder

1 tsp Turmeric powder

1Tomato, chopped

1 cupCurd

2 tsp Kashmiri chili powder

½ tsp Black pepper powder

1 tsp Chaat masala

2 tspLemon juice

10 Saffron strands

2Cinnamon stick

1 cup Tomato puree

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Directions

Description - Step 1

Clean & Marinate Chicken

Take a bowl and add the whole chicken. Make sure to clean the cavity and make cuts. Add enough water to cover the chicken. Add vinegar and salt, and mix well. Leave the chicken aside for 1 hour.
Add almonds, cashews, charoli seeds, poppy seeds, cardamom, mace, and cloves in a blender. Add water, and grind to a smooth paste. The shahi masala is ready.
Take a bowl and add curd, ginger garlic paste, coriander powder, red chili powder, Kashmiri red chili powder, garam masala, cumin powder, chaat masala, salt, turmeric powder, black pepper, saffron strands, and lime juice. Mix well. Apply this over the brined chicken and marinate for 2 hours.

Description - Step 2

Prepare the Stuffing

Heat some oil in a pan, and fry two boiled eggs. Add cinnamon sticks and cardamom. Then, add the finely chopped onions and fry till translucent. Add the salt, turmeric powder, coriander powder, chili powder, ginger garlic paste, cumin powder, and garam masala. Mix well. Then, add the tomatoes. Once the tomatoes soften, add the minced chicken and water. Cover and cook for 5-7 minutes.

Description - Step 4

Cook the Gravy

Heat oil in a pan. Add cloves, cardamom, and cinnamon sticks, and let it splutter. Add the chopped onions and the ginger garlic paste. Add the chilli powder, salt, cumin powder, coriander powder, garam masala, and turmeric powder. Mix well.
Add the tomato purée and the curd in the mixture. Stir till the gravy is ready. Next, add the shahi masala and mix well till the oil comes on the surface. Add the whole chicken. Cover the dish and cook till the gravy thickens.

Step 1

Clean & Marinate Chicken

15 minutes + 1 hour marination time

Step 2

Prepare the Stuffing

10 minutes

Step 3

Stuff the Chicken

3 minutes

Step 4

Cook the Gravy

7 minutes