Murgh Musallam

Murgh Musallam

Ingredients                          Qty

whole chicken
chicken mince
eggs
curd
ginger-garlic paste
cashewnut
almond
poppy seeds
ghee
fresh cream
cardamom powder
shahizeera
dry fruits
salt
sugar
chilli powder
turmeric powder
roastedzeera powder
garam masala powder
kewra water
basmati rice
chopped onion
chopped coriander
chopped mint
750 gm
250 gm
2
20 gm
20 gm
20 gm
20 gm
10 gm
100 ml
100 ml
10 gm
5 gm
20 gm
to taste
1 tbsp
1 tbsp
½ tbsp
½ tbsp
½ tbsp
a few drops
300 gm
50 gm
a few
a few

Instructions

1. Wash the chicken well and removeexcess fat and mucus tissues, ifany. Marinate the whole chickenwith salt, ginger-garlic paste, chillipowder, and curd, and keep itasidefor an hour.

2. Sauté the chicken mince with onionand ginger-garlic paste, dry masala,chopped coriander and mint. Nowstuff the whole chicken with sautéedchicken mince and boiled egg.

3. Dry roast poppy seed, almond,cashew and make a fine paste of it

4. Put some ghee in a pan and addshahizeera to it; when it cracklesadd ginger-garlic paste and powdered masalas and cook until the oil separates (indicates that themasala is cooked).

5. Roast the marinated chicken in anoven until half done. Then addchicken to the gravy; add beatencurd, cardamom powder, and garam masala. Cover and cookon a slow flame until the chicken istender.

4. For rice, add some ghee and shahizeera in a pan, then add water.Once it boils, add salt and sugar and soak until cooked.

5. Put cooked chicken on a platter;add some rice and gravy. Garnish with dry fruit and herbs. It can alsobe relished with roti or naan. Servesfour.