How To make Murgh Musallam(Chicken Curry)
1 Chicken
1 Ginger piece, fresh
-(about 3/4 inch of -a ginger root) 14 Garlic cloves
-(or less) 1 lg Onion
1 Cinnamon stick
2 Brown cardamom pods,
-whole 4 Green cardamom pods,
-whole 1 Star anise, whole
-(use all 8 arms and -the seeds inside them) 14 Black peppercorns
-(or less) 8 Cloves (or less)
1 t Turmeric
1 t Red chili powder
-(or substitute fresh -red chilies, diced) 2 Green chilies
1/2 c Yogurt
1/4 c Oil (preferably ghee,
-if available) Salt to taste Coriander leaves, -fresh (optional)
Clean and joint chicken. If you don't like the skin, remove it. Mash the ginger into a paste (or chop finely) and mince the garlic. Heat oil in a large frying pan. Use "medium-high heat". Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. NOTES: * Chicken curry -- This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. * You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. : Difficulty: easy, though timing matters when cooking the onions. : Time: 20 minutes preparation, 1 1/2 hours cooking. : Precision: measure the oil. : Joseph Sotham <joseph@ubc-medgen.cdn> : University of British Columbia, Vancouver BC : It is better to travel happily than to arrive : Copyright (C) 1986 USENET Community Trust
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Murgh Musallam | With out Oven Murgh Musallam| Whole Chicken Curry
Ingredients...
Marination....
Ginger..2inch
Garlic..6cloves
Green chilli.. 5
Fennel seeds..1tsp
Black pepper.. 1tsp
Turmeric powder.. 1/2tsp
Red chilli powder... 1tsp
Salt... as per taste
Coriander leaves
Stuffing....
Eggs..2
Chopped onion.. 2
Green chilli... 2
Tomato.. 1.
Gravy....
Cashew nuts...10
Almonds... 10
Onion... 2 medium size
Tomato puree...1cup
Green chilli...2
Turmeric powder...1tsp
Redchilli powder.. 1tsp
Coriander powder.. 1tsp
Garam masala... 1tsp
Fennel seeds..1/2tsp
Balack pepper... 1/2 tsp
Green cardamom.. 4
Black cardamom.. 1
Cinnamon stick.. 1/2 inch
Cloves... 5
Oil... 2cup
Salt.. as per taste
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Murgh Musallam | मुर्ग मुसल्लम | Modern Khansama | Sanjeev Kapoor Khazana
Buckle up chicken lovers because Modern Khansama is back with an amazing chicken recipe for you! Try this Royal Murgh Musallam, it is sure to leave you licking your fingers.
MURGH MUSALLAM
Ingredients
1.75 kilograms whole chicken, skinned and fat removed
A large pinch of saffron
2 tbsps screwpine essence (kewra)
¼ cup desiccated coconut
2-3 tbsps poppy seeds (khas khas)
3-4 tbsps chironji
2 tbsps coriander seeds
½ tbsp cumin seeds
1 inch cinnamon stick, broken
8-10 black peppercorns
2-4 cloves
6-8 green cardamoms
1½ cups yogurt
2 tbsps browned onion paste
1½ tbsps ginger paste
1½ tbsps garlic paste
2½ tsps red chilli powder
½ tsp turmeric powder
Salt to taste
1 cup chicken mince (keema)
8-10 almonds, blanched and peeled
7-8 hard boiled eggs, peeled
1 tsp cumin powder
1 tsp garam masala powder
2-3 tbsps fried onion + garnish
A few mint leaves
2-3 tbsps ghee
Refined flour dough for sealing
2 sliced hard-boiled eggs for garnish
Silver warq for garnish
Method
1. Soak saffron with kewra water and mix well. Prick the entire chicken with a fork. Apply the saffron mixture on the outside and inside of the chicken. Refrigerate to marinate for 30 minutes.
2. Heat a non-stick pan; dry roast desiccated coconut till it turns golden in colour, take it off the heat and transfer in a bowl.
3. Similarly, dry roast poppy seeds till lightly golden. Dry roast chironji and transfer to the same bowl.
4. In the same pan, add coriander seeds, cumin seeds, cinnamon sticks, black peppercorns, cloves, and green cardamoms. Dry roast till fragrant and add it to the same bowl. Let it cool slightly.
5. Add the roasted spices in a blender and add ½ cup water, blend to a fine paste.
6. In another bowl, add yogurt and the prepared paste. Add browned onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste, 1½ tsps red chilli powder, turmeric powder, salt to taste and whisk well to avoid lumps.
7. In another bowl, place the chicken and apply the prepared marination properly. Refrigerate the chicken for 30 minutes.
8. Meanwhile for the stuffing, in a bowl, add chicken mince, salt, remaining ginger and remaining garlic paste and almonds. Chop 4-5 eggs and add into the same bowl.
9. Add remaining red chilli powder, cumin powder, garam masala powder along with fried onion, and hand torn mint leaves, mix well.
10. Coat the prepared stuffing over the remaining eggs Stuff the prepared mixture inside the chicken. Secure the chicken leg by inserting the bone underneath the skin or secure it using a thread.
11. Heat ghee in a handi, place the chicken along with the marination in it, sear on high flame till golden brown on all sides. Cover the handi with a lid.
12. Stretch the ready-made dough to seal the edges. Place a tawa under the handi and cook on low flame for 45 minutes to 1 hour.
13. Place the entire cooked chicken on a serving platter; pour in the cooked gravy on it.
14. Garnish with boiled egg slices, fried onion and a few mint leaves. Stick on silver warq on top and serve hot.
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Murg Musallam Recipe - Pattar Roti -Dum ka Chicken
Murgh Musallam Recipe is a popular non-vegetarian recipe of Chicken Recipes that is part of Mugalai cuisine. This Mogul food recipe consist of a whole chicken that is stuffed with either mincemeat or another smaller bird and some eggs with variation of gravy recipes, often made in Muslim restaurants and as a specialty in some five star hotels also.
Double Murg Mussalam , Murgh Musallam is a popular non-vegetarian recipe and combination of lamb mince, egg and chicken.
Ingredients:
Whole Chicken - 1
Quail - 1
Eggs - 1
Quail Eggs - 2
Onion chopped - 2
Method:
Take a pressure cooker, Add Water
Add roughly cut Carrot,Onion,Ginger
Add Cardamom,Cloves,Cinnamon,Pepper,Bay Leaf
Add Stuffed Chicken
Add Salt
Pressure Cook it for 2 Whistles
Take a pan, Add Oil
Add Shahi Jeera
Add Salt
Add ½ tsp Turmeric
Add 1 tsp Ginger Garlic Paste
Add 1 tsp Coriander Powder
Add 1 tsp Cumin Powder
Add 1 cup Almond Paste
Add 1 Cup Tomato Puree
Add 1 Cup Yogurt
Add Water
Cook it closed for 20 Minutes
Pathar Ka Roti
Take a mixing Bowl
Add 1 cup of All Purpose Flour
Add a pinch of Salt
Take warm water
Add ½ tsp Yeast
Add ½ tsp Sugar
Mix it well
Add this to All Purpose Flour
Rest it for 30 Minutes in a warm place
Place the Dough on the Baking Tray
Place Hot Stones on the Dough
Bake it & Serve Hot
#chickencurry #murgmusallam #chickenindianrecipes #vahchef