Rich and creamy, Murgh Musallam, is a party fare that should be relished with family and friends. On Sunday, I cooked this special chicken dish along with phulkas and vegetable salad for a potluck. Everyone enjoyed the rich curry and wanted more helpings. No left overs.
This recipe calls for some preparation work and you need to have some time on hand to prepare it. I wouldn’t advice any short cut method. Follow the recipe to the T and you have a truly Awadhi style chicken curry to relish. The next time you have a party at home, try this chicken dish with phulkas or any flavored rice and its sure to be a hit.
Murg Musallam Recipe
Recipe source: My recipe files
Prep: 30 mts, Cooking Time: 25-30 mts
Serves 5-6 persons
Cuisine: Mughalai
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Ingredients:
1 kg chicken, washed and cut into medium sized pieces
2 large onions, sliced
4 garlic cloves, sliced
2 large tomatoes, pureed
1/2 tsp red chilli pwd
fresh coriander leaves for garnish
salt to taste
10 almonds, soak in warm water, remove skin and make paste
2 1/2 tbsps oil
Dry roast on low flame for 3 mts:
1/2 tsp pepper corns
1/2 tsp cumin seeds
1 1/2 tsps coriander seeds
1″ cinnamon
4 cloves
2 elaichi/cardamom
For Marinade:
1 1/4 tsp ginger garlic paste
1/2 tsp green chilli paste
3/4 cup curd/yogurt
1/2 tsp red chilli pwd
1/4 tsp turmeric pwd
1 Marinate chicken with the ingredients called for ‘marinade’ for 1/2 hr. Meanwhile make other preparations.
2 Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.
3 Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.
4 In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.
5 Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.
6 Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.
2 Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.
3 Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.
4 In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.
5 Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.
6 Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.
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