Recipe: Murgh Musallam

Updated: Jul 02, 2013, 09:18 AM IST

Try this recipe today!


Chicken, 800 grams
Ginger-garlic paste, 1 tablespoon
Red chilli powder, 1 teaspoon
Salt, to taste
Juice of ½ lemon
Oil, 3 tablespoons

For stuffing:
Oil, 2 tablespoons
Cumin seeds, 1 teaspoon
Chapatis, 3
Red chilli powder, 1/2 teaspoon
Amchur powder, 1 teaspoon
Cashewnuts, 15-20
Raisins, 2 tablespoons
Turmeric powder, a pinch
Cooked rice, 1 cup
Salt, to taste

For gravy

Oil, 4-5 tablespoons
Cumin seeds, 1 teaspoon
Onions, finely chopped, 2 medium
Tomatoes, finely chopped, 2 medium
Ginger-garlic paste, 1 tablespoon
Kashmiri red chilli powder, 1 teaspoon
Turmeric powder, a pinch
Coriander powder, 1 tablespoon
Cumin powder, 1/2 teaspoon
Garam masala powder, 1/2 teaspoon
Green cardamom powder, a pinch
Cashewnut paste, 1/2 cup
Salt, to taste
Khoya/mawa, grated, 3 tablespoons
Juice of ½ lemon
Fresh mint leaves, 8-10
Fresh cream, 1 cup

Make cuts on chicken and place it in a bowl, add ginger-garlic paste, red chilli powder, salt, lemon juice and mix well so that the chicken pieces are well coated. Set aside for 15-20 minutes.
Heat 3 tbsps oil in a non stick pan and place the marinated chicken in it, cover and cook, turning sides for 10 minutes till cooked evenly on both sides.
Cut chapatis into small pieces.
Heat 2 tbsps oil in a non stick kadai, add cumin seeds and sauté till fragrant.
Add chapatis, cover and cook till crisp.Add red chilli powder, amchur, cashewnuts, raisins, turmeric powder, cooked rice and salt and mix well.
Transfer this mixture into another bowl and set aside.
Preheat oven at 160° C.To make gravy, heat 4 tbsps oil in a non stick pan, add cumin seeds and sauté till fragrant.
Add onions and sauté till golden.
Transfer the chicken into an ovenproof dish and stuff it with the rice-chapatti mixture.
Lift the chicken, spread remaining stuffing in the dish and place the chicken on it and set it aside.
Add tomatoes and ginger-garlic paste to the pan and sauté till tomatoes turn pulpy.
Add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, green cardamom powder and sauté for 6-8 minutes.
Add cashewnut paste and salt and sauté till the oil separates.
Add 1 cup water and mix.
Add khoya and sauté for 4-5 minutes.
Add lemon juice, mint leaves, fresh cream and mix.
Pour the gravy over the chicken and bake in the preheated oven for 20-25 minutes.
Slice and serve hot.