Murgh musallam means whole chicken. In chicken murgh musallam the entire chicken is smeared with masala. Learn to make murgh musallam.
10 flakes garlic clove (crushed)
2 tablespoons of grated ginger root
Salt To Taste
1 cup curd or plain yogurt
1 tablespoons of fresh lemon juice
1 whole chicken
1 cup lengthy grain grain
3/fourth cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomato plants (peeled sliced)
2 cups warm water
3 tablespoons of chopped coriander leaves
Steps to make chicken murgh musallam :
- Mix three-quarter of garlic clove with half the ginger root, half the garam masala, 1 tablespoons of. salt, 1/3rd of turmeric, 1 / 2 of curd and also the fresh lemon juice and blend to stick.
- Make small cuts within the chicken flesh and rub the paste throughout as well as in the cavity. keep aside for just two hrs.
- Half prepare the grain with peas, remaining garlic clove. 4 cloves, peppercorns, 1/2 teaspoon. salt, brown cardamom and 4 bay leaves and water and employ to stuff chicken.
- Heat the ghee in saucepan and fry the chicken until brown throughout, fostering to not allow the stuffing out. Drain the chicken.
- In another pan fry half onions within the remaining ghee with 2 bay leaves, remaining cloves and eco-friendly cardamoms, until golden.
- Add some remaining turmeric and chili powder. Create a paste grinding together the coriander and cumin seeds and also the remaining onion and grated ginger root.
- Prepare, stirring, for five-ten minutes, before the ghee begins to separate. add some remaining curd, the tomato and 1/2 teaspoon. salt.
- Add some chicken towards the pan and baste using the spice mixture. Pour over 300ml/ 11/4 glasses of water, cover and prepare inside a moderately hot oven (200 degree centigrade, 400 degree F, gas mark 6) for one hour.
- Steep the saffron within the remaining garam masala powder and coriander leaves before serving murgh musallam.
