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Murgh Musallam Recipe one of the best and must try recipe this Eid. Give this scrumptious and aromatic Whole Chicken Curry Recipe a try and make your Eid memorable. But don’t forget to share your thoughts with us.
#MurghMusallam #WholeChickenCurry #EidSpecialRecipe

Murgh Musallam Recipe in English:

Ingredients of chicken marination:
1 Whole chicken
Salt 1 tsp
1 tbsp 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
1 Cinnamon sticks
1 tbsp Black pepper
1 tbsp Almonds (roasted)
1 tbsp Cashew nuts (roasted)
1 Cup oil
1/2 cup Fried onion

Gravy ingredients:
2 tbsp Oil
1 cup Water
1 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)

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

Preparation time: 20 minutes
Cooking time: 2 hours
Serving: 5-6