Murg Musallam COOKING METHOD- Indian Chicken Recip...

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Ingredients for Murg Musallam recipe:

Gather the following at items at one place

1. 10 flakes garlic (crushed)
2. 2 tbsp grated ginger
3. Salt To Taste
4. 1 cup curd or plain yogurt
5. 1 tbsp lemon juice
6. 1 chicken
7. 1 cup long grain rice
8. 3/4th cup shelled peas
9. 6 bay leaves
10. 1 cup ghee
11. 2 large onions (finely chopped)
12. 225gms/1/2 lb tomatoes (peeled & sliced)
13. 2 cups hot water
14. 3 tbsp chopped coriander leaves

Spices

1. 2 tsp garam masala powder
2. 1 tbsp turmeric powder
3. 8 cloves
4. 6 black peppercorns
5. 1 brown cardamom
6. 1 tsp red chili powder
7. 1 tbsp roasted coriander powder
8. 1 tsp cumin seeds
9. 1/2 tsp saffron strands

follow the steps carefully to make this delicious recipe :

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.

• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.

• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.