Murgh Musallam Recipe Masala Roasted Chicken
MURGH MUSALLAM RECIPE BY CHEF ZAKIR
This Murgh Musallam Recipe By Chef Zakir will become your go-to, impress-your-friends-and-relatives with this Pakistani dish. Mughlai style, rich and regal Murgh Musallam may look like a lot of work but the end result is SO worth it. A Masala roasted chicken with vibrant color and flavor, it is beautiful to serve to a gathering of people. Serve Murgh Musallam with Naans.
Provided by Zakir Qureshi
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Wash whole chicken properly.
- In a small bowl, mix together the yogurt, ginger garlic paste, ground onion, salt and red chili powder.
- Spread this mixture ove the whole chicken and marinate it for 2 hours.
- Stuff chicken with blanched almond, raisin, boiled egg and brown onion.
- Seal the chicken properly and tight with a string.
- Heat ghee in a wok over medium heat.
- Put marinated chicken in ghee and fry well for 20 minutes or until golden brown.
- Remove chicken from the wok and keep aside.
- In the remaining ghee, 6 cloves,cardamom and remaining marinade mixture, also add a little brown onion and fry well.
- Now add fried chicken and a little water, simmer on low flame for 40 minutes or until chicken is done.
- Now, add a pinch of saffron dissolved in 1 tbsp kewra.
- Remove in a serving platter and serve with bakar khaani naan.
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- To prepare this traditional chicken recipe, you need to prepare a spice mix using nutmeg powder, cardamom, cloves and cinnamon and 1 teaspoon of cumin seeds. Add water and mix it well.
- If you want the spices to blend well, you can also make it into a paste, this makes the spices mix well. Ensure that the consistency of the paste is slightly smooth. Next, add the ginger-garlic paste, onion paste and green chilli puree in a bowl. Add the ground spices, red chilli powder, turmeric powder in the mixture and mix well.
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