ghazi52
THINK TANK: CONSULTANT
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- #136
Murgh Musalam
It is a combination of whole chicken affair infused with the flavors of unique spices.
It tastes better when served with rice and boiled eggs.
FOR MARINADE
GRAVY
RICE
It is a combination of whole chicken affair infused with the flavors of unique spices.
It tastes better when served with rice and boiled eggs.
FOR MARINADE
- Chicken, whole1 KG
- Yoghurt½ cup
- Ginger garlic paste1 tablespoon
- Kashmiri chilli powder1 tablespoon
- Saltfor taste
- Ground cumin1 teaspoon
- Garam masala1 teaspoon
- Ground coriander1 teaspoon
- Red chilli powder1 teaspoon
- Corn flour2-3 tablespoons
- Oil1-2 tablespoons
- Oilfor deep frying
GRAVY
- Oil5-6 tablespoons
- Onions, sliced2
- Cream½ cup
- Saltto taste
- Red chili powder1 teaspoon
- Coriander powder1 teaspoon
- Garam masala1 teaspoon
- Water1/4 litre
- Green chilies3-4
RICE
- Oil3-4 tablespoons
- Carrot, julienne2
- Green chili, chopped1
- Thai red chili, chopped1
- Royal cumin seeds1 teaspoon
- Rice , boiled½ kg
- Chicken powder1 teaspoon
- Chili garlic powder1 teaspoon
- Onion powder1 teaspoon
- Chili flakes1 teaspoon
- Pimento, diced1 cup
- Eggs, boiledfor garnish
Preparation
- For the chicken: Make vertical cuts in the whole chicken.
- For Marinade: In a bowl combine yoghurt with ginger garlic paste, Kashmiri chilli powder, salt, ground cumin, garam masala, ground coriander, red chilli powder and mix well.
- Now add the corn flour, oil and mix well.
- Add the chicken in the marinade, rub all the marinade on the chicken until it is well coated; marinate for 1 hour.
- Heat the oil in a wok, add the marinated chicken, and deep fry for 6 minutes per side. Then keep it aside.
- For gravy: Heat the oil in a large pot, sauté onions until they turn brown.
- Add the cream and mix well.
- Now add the salt, red chili powder, ground coriander, garam masala and stir well.
- Add the water and bring it to a boil.
- Add the cooked chicken, green chilies in the gravy stir gently, cover the lid, steam for 05 - 10 minutes and set it aside.
- For the rice: Heat the oil in a large pot and sauté julienne carrots.
- Add the chopped green chillies, Thai red chilli and royal cumin seeds and mix.
- Add the cooked rice and mix well with a spoon.
- Add the chicken powder, chilli garlic powder, onion powder, chilli flakes, diced pimento, mix well. Cover the lid and steam for 05 - 10 minutes. After its done serve with naan.
- Enjoy! Please give us your feedback in the comments below.
