Flavours Of India

Murgh musallam has its own temptation among every category of people since the mughal period ever began. This chicken recipe has its own significance and name in the array of mughal nawabi recipes too. Well if you are looking for exciting recipe of this dish, then read out below!

Murgh Musallam

Ingredients:

11/4 chicken pieces,20 flakes garlic,5 tsp salt,4 green chillies,20 gm ginger,1 tsp turmeric powder,2 tsp red chili powder,12 peppercorns,1 cup beaten curd,12 cloves,2 sticks of cinnamon,16 shelled almonds,2tsp coriander seeds,8 peeled brown cardamoms,1 tsp cumin seeds,1 cup vegetable oil,3/4 cup water,2 tbsp chopped coriander ;aeves,3 large thinly sliced onions,3large blanched and pureed tomatoes

Method:

1. With the help of fork, prick chicken pieces all over. Now, grind together chilies, half of ginger and 12 garlic flakes into a paste. Mix chicken nicely with ground paste, a tsp of salt, garam masala powder, curd, half of red chilli powder and turmeric powder. Let it marinate for about half an hour.

2. In a pan, roast cloves, cinnamon, almonds, peppercorns, cardamoms, coriander seeds and cumin seeds.

3. Heat oil in a pan for about two minutes and then add remaining garlic with onions. Fry till onions get golden brown and then remove them aside. Strain the oil and pour it into a cooker.

4. Grind together fried as well as roasted ingredients with remaining ginger into a paste while adding little water to it step by step.

5. Now remove chicken pieces. Group chicken pieces into two batches. Place cooker with oil on a high heat. Now lightly brown each batch slowly and keep them aside. Make sure you reserve the marinade.

6. In the remaining oil, stir and fry the ground paste for two minutes. Now add chicken pieces with marinade and tomato puree to it. Season it with red chili powder and salt. Mix them well. Afterwards add remaining water to it.

7. Close the cooker to bring it to full pressure on high heat. Later reduce the heat and cook for five more minutes.

8. Remove cooker from heat and allow it to cool down gradually. Open cooker and serve hot after garnishing it with coriander leaves.