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Murgh musallam, from the Royal Court of Mughals

2018-02-09
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 2:30 h

Murgh musallam, from the Royal Court of Mughals

Step 1

Ingredients

Preparation

Wash and pat dry, put gashes on the chicken. Add all the above ingredients. Mix well and marinate for one hour

Step 2

Ingredients

  • Boiled egg – 2 numbers

Preparation

Stuff the egg  inside the marinated chicken. Tie the legs with cotton thread and secure

Step 3

Ingredients

  • Almonds  – 15 numbers(soaked and peeled)
  • Cashew nuts -15 numbers
  • Cumin seeds – 1/2 tsp
  • Couscous – 1 tablespoon

Preparation

First dry roast almonds and cashew nuts over low flame. When they are half done add the cumin seeds and dry roast. Finally add couscous,dry roast till colour of couscous turns light brown. Grind this roasted mix into a fine paste by adding little water

Step 4

Ingredients

  • Cooking oil – 3 to 4 tbsp
  • Red chilly powder – 2 tbsp

Preparation

In a heated pan add oil and once oil is hot, fry the marinated chicken.

Shallow fry all sides for 5 minutes. While frying Sprinkle red chilli powder on all sides.

Remove from the pan when the chicken is done

Step 5

Ingredients

  • Finely chopped onion -2 to 3 numbers
  • Ginger garlic paste 1 tsp
  • Red chilli powder – 2 tablespoon
  • Coriander powder – 1 tablespoon
  • Turmeric powder – 1/2 tablespoon
  • Garam Masala – 1 teaspoon
  • Fennel powder – 1 teaspoon
  • Finely chopped tomatoes – 2 numbers
  • Salt as per taste
  • Mint and coriander leaves
  • Water – as needed( around 2 cups)
  • Cooking cream – 1 tablespoon
  • Butter – 1 tablespoon

Preparation

To the same pan, add the chopped onion(add more if needed) and saute for few mints. Add ginger garlic paste and saute till onions are brown. Now add red chilly pwdr, coriander pwdr, turmeric pwdr, garam masala and fennel pwdr. Saute till fragrant. Then add the chopped tomatoes. Mix well and cook well till tomatoes are mashed well and oil separates. Add the ground mix, salt as needed and 1 cup of water and cook till gravy turns into thick fine paste. Add mint and coriander leaves and mix well. Add the fried chicken (breast side down ) and cook over low flame for about 20 minutes with closed lid. Add water if required. Turn the chicken in between(as shown in the video),not to get burnt. After 25 minutes flip the chicken and cook till the chicken is done. Add cooking cream and butter. Garnish with coriander leaves enjoy with Roti or rice.

Refer detailed step by step cooking video below

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