Murgh Musllam Recipe

Chicken Musallam is a spicy South Asian version of tender chicken roast. The aromatic and hot spices and dry fruit together gives this chicken roast an exceptional taste. Serve hot with rice.
Murgh Musllam
Recipe Ingredients

  • For Marinade:
  • Whole coriander seeds 1 tbsp (roasted)
  • Onion 2 (ground)
  • Green chili 2
  • Yogurt 4 tbsp
  • Red chili 1 (whole)
  • For Casserole:
  • Chicken 1, ½ kg (whole)
  • Spring onion 225 gm (ground)
  • Cinnamon 1 inch stick (crushed)
  • Mint leaves 1 tbsp (ground)
  • Black pepper powder ½ tsp
  • Salt to taste
  • Screw pine water 2 tbsp
  • Rose water as required
  • Saffron powder as required
  • Clarified butter 10 tbsp
  • Garlic cloves 4 (grind with salt)
  • Green cardamom 6 (crushed)
  • Clove 6 (crushed)
  • Nutmeg 1 pinch
  • Ginger 2 inch piece (fresh and grated)
  • Raisin 16 (soak in warm water)
  • Almond 6 (peeled and crushed)
Recipe Method

  1. For Marinade: Blend yogurt, onion, roasted whole coriander, red chilli and green chilli in blender.
  2. For Casserole: Remove skin of chicken and make cuts on chicken with knife
  3. Then spread marinade mixture on chicken and set aside for five hours or overnight.
  4. Now heat 7 tbsp clarified butter in casserole, put marinated chicken and fry for 15 minutes.
  5. Then take out chicken and put ground onion in lower part wok.
  6. Then again put chicken and sprinkle onion, ginger, garlic, mint leaves, cardamom, cinnamon, clove, salt, pepper, almond, raisin and nutmeg.
  7. Finally add screw pine, sprinkle saffron and liquid rose water.
  8. Then add remaining clarified butter, seal the pot and heat on high flame.
  9. Put it in oven at 370°F for 30-40 minutes.
  10. When chicken is cooked through, then open the seal and serve hot.

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