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 Murgh Mussalum (Masala Chicken) 
  • 1 kg Chicken
  • 1 Hard-boiled egg
  • 3/4 inch Ginger
  • 1 teaspoon Cumin seeds
  • 14 Peppercorns
  • 5 Cardamoms (green)
  • 3 Red chillies
  • 1 pinch Saffron
  • 2-3 tablespoons Ghee
  • 3/4 cup Curd
  • 3 medium Onions
  • 15 Blanched almonds
  • 1 teaspoon Raisins
  • 1 1/2 cups Water
  • 1 Silver leaves
  • Salt (As per taste)
Prick the whole chicken with a fork a few times. Rub salt and the ground ingredients over the surface and inside the cavity, starting with ginger, cumin seeds, peppercorns, and green cardomoms, chilli paste, half the saffron milk and ground onions. This series of applications of different ingredients tenderise the chicken. Stuff with an shelled hard-boiled egg. Tie securely with thread.

Heat ghee, place the chicken in the pan along with any remaining juice or masala. Cover and cook without stirring (until there is definite frying sound indicating that the liquid has dried up).

Now reduce the heat, pour a couple of tablespoons of water around the chicken. Stir and turn only when the meat comes unstuck from the bottom of pan. Cover and cook further sprinkling 1 to 2 tablespoons of water each time the liquid dries up. The bird has to be uniformly golden brown.

Slice the onions and fry in another pan until golden brown.

Mix curd, fried onions, blanched and ground almonds, raisins, water, salt and remaining saffron milk. Add this mixture to the chicken. Simmer covered, stirring occasionally until the chicken is tender. The gravy should coat the ckicken.

Remove threads, sever joints for easy serving. Transfer to a platter, decorate with silver-leaf.

Other Details
Serves: 4 Time: 50 mins.

Rating: Not rated yet.

Category: Main Course | State: Uttar Pradesh | Submitted by: System


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