Murgh Musallam Recipe | How to cook murgh musallam | Indian Food Times

Murgh Musallam is a party fare that ought to be savored with loved ones. We cooked this recipe, you can also cook this chicken dish along with parathas and enjoy the rich curry and you will not have any leftovers.

Check out the Mughlai cuisine with simple ingredients.

Ingredients

• 1 kg chicken, cut-sized medium pieces
• 2 large sliced onions
• 2 large tomatoes
• 4 garlic cloves
• 1/2 tsp red chili powder
• Chopped fresh coriander leaves
• 10 soaked almonds (Remove skins and make it as paste)
• 2 1/2 tbsps oil
• salt as per taste
• Dry roast on low flame for 3 mts:
• 1/2 tsp cumin seeds
• 1 1/2 tsps coriander seeds
• 1″ cinnamon
• 2 elaichi/cardamom
• 1/2 tsp pepper corns
• 5 cloves
• For Marinade:
• 1 1/4 tsp ginger garlic paste
• 1/2 tsp green chili paste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 3/4 cup curd/yogurt

Recipe

Bring the chicken and Make 1/4th inch wide cuts in the Chicken breast to breast to a depth of 80%. Stuff: Add 1 1/4 tsp ginger garlic paste,1/2 tsp green chili paste, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 3/4 cup curd/yogurt and add all ingredients and marinate them well and keep them aside.

Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute it well for 6-7 minutes until it turns brown. Remove the content and keep it aside to cool. Once cool, make a fine paste of sauteed onions, garlic, and roasted ingredients and blend it well add a little amount of water and keep them aside.

Again, heat a pan and add a tbsp of oil, add the marinade chicken piece, and roast them well for 6-7 minutes until lightly browned. Keep them aside.

In the same vessel, put some oil and add the ground paste and saute for 3-5 minutes. Add red chili powder and salt and mix it well. Now, add the tomato puree and cook for 4-5 minutes.

Add Chicken pieces, marinade, and almond paste and add half a cup of water and combine it well. Cook on medium flame till the chicken turns soft with thick gravy.

Turn off the flame and garnish with fresh coriander leaves.

Murgh musallam is ready to serve.

Enjoy your favorite Murgh musallam with white rice, rotis or biryanis.