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SideChef
Recipes
Gluten-Free
Murg Musallam
Recipe

22 INGREDIENTS • 11 STEPS • 1HR

Murg Musallam

4.3
3 ratings
This recipe need some time to prepare it but the end result is so worth it. Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers and Chicken is always popular. This chicken is delicious curry from Mughlai Cuisine made from fresh spices in onion base thick-creamy gravy, that is mildly spicy and tastes great with Naan or Paratha. The dish was popular among the royal Mughal families of Awadh.
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Jolly Homemade Recipes
Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format
https://www.jollyhomemaderecipes.com
This recipe need some time to prepare it but the end result is so worth it. Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers and Chicken is always popular. This chicken is delicious curry from Mughlai Cuisine made from fresh spices in onion base thick-creamy gravy, that is mildly spicy and tastes great with Naan or Paratha. The dish was popular among the royal Mughal families of Awadh.
1HR
Total Time
$3.14
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken
1.1 lb
Chicken, washed
Onion
2
Large Onions, sliced
Garlic
2 cloves
Garlic, sliced
Tomato
2
Large Tomatoes, puréed
Red Chili Powder
1 tsp
Red Chili Powder
Ground Turmeric
1/2 tsp
Ground Turmeric
Salt
to taste
Salt
Fresh Ginger
1/2 tsp
Fresh Ginger, chopped
Fresh Cream
1 Tbsp
Fresh Cream
Fresh Cilantro
to taste
Fresh Cilantro
Oil
3 Tbsp
Oil
Peppercorns
1/2 tsp
Peppercorns
Cumin Seeds
1/2 tsp
Cumin Seeds
Cinnamon Stick
1 in
Cinnamon Stick
Whole Clove
4
Whole Cloves
Whole Cardamom Pods
2
Whole Cardamom Pods
Bay Leaf
1
Bay Leaf
Ginger Garlic Paste
1 tsp
Ginger Garlic Paste
Yogurt
1 Tbsp
Yogurt
or Curd
Ground Coriander
1/2 tsp
Ground Coriander
Garam Masala
1/2 tsp
Garam Masala
Tandoori Masala Mix
1/4 tsp
Tandoori Masala Mix
Nutrition Per Serving
VIEW ALL
Calories
522
Fat
37.5 g
Protein
19.6 g
Carbs
27.8 g
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Murg Musallam
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Jolly Homemade Recipes
Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format
https://www.jollyhomemaderecipes.com
Cooking InstructionsHide images
step 1
Put Chicken (1.1 lb) into a large, deep, non-metallic mixing bowl, add Yogurt (1 Tbsp), Ginger Garlic Paste (1 tsp), Red Chili Powder (1/2 tsp), Ground Turmeric (1/4 tsp), Ground Coriander (1/2 tsp), Garam Masala (1/2 tsp), Tandoori Masala Mix (1/4 tsp) and Salt (to taste). Mix well to make the marinade for the chicken. Keep aside for half hour in a fridge, Meanwhile make other preparations.
step 1 Put Chicken (1.1 lb) into a large, deep, non-metallic mixing bowl, add Yogurt (1 Tbsp), Ginger Garlic Paste (1 tsp), Red Chili Powder (1/2 tsp), Ground Turmeric (1/4 tsp), Ground Coriander (1/2 tsp), Garam Masala (1/2 tsp), Tandoori Masala Mix (1/4 tsp) and Salt (to taste). Mix well to make the marinade for the chicken. Keep aside for half hour in a fridge, Meanwhile make other preparations.
step 2
Heat a shallow pan or griddle on medium heat and when hot, roast the Whole Cloves (4), Peppercorns (1/2 tsp), Cinnamon Stick (1 in), Bay Leaf (1), Whole Cardamom Pods (2), Cumin Seeds (1/2 tsp) on it.
step 3
Stir frequently until the spices begin to turn slightly darker in color. Take off from heat and allow to cool.
step 4
Grind in a grinder in form of powder.
step 4 Grind in a grinder in form of powder.
step 5
Heat Oil (1 Tbsp) in a pot, add Garlic (2 cloves) and Onions (2) and saute for 6-7 minutes till they turn brown. Remove and keep aside.
step 6
Once cool, put the fried onions and garlic into a grinder along with above roasted spices and the Fresh Ginger (1/2 tsp). Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.
step 6 Once cool, put the fried onions and garlic into a grinder along with above roasted spices and the Fresh Ginger (1/2 tsp). Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.
step 7
Take another pan, add Oil (2 Tbsp) to the pan and set up on medium heat. Brown only the pieces of chicken (in batches) and the marinade and with water, cook it. When this is done, keep the chicken aside.
step 7 Take another pan, add Oil (2 Tbsp) to the pan and set up on medium heat. Brown only the pieces of chicken (in batches) and the marinade and with water, cook it. When this is done, keep the chicken aside.
step 8
Add 2 more tablespoon of oil, using the same pan you used to fry the onions, when it is hot, add the ground paste you made above. Saute for 2-3 minutes, stirring continuously.
step 9
Add the Tomatoes (2) and Ground Turmeric (1/4 tsp), Salt (to taste), and Red Chili Powder (1/2 tsp). Cook this paste for few seconds till the oil leaves around.
step 10
Then add the cooked chicken pieces into above paste and add half a cup of chicken stock, remaining water in which chicken is cooked. Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
step 10 Then add the cooked chicken pieces into above paste and add half a cup of chicken stock, remaining water in which chicken is cooked. Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
step 11
Add Fresh Cream (1 Tbsp) for more creaminess in the curry, cook for few seconds, switch off the flame. Garnish your Murg Musallam with Fresh Cilantro (to taste) and serve with Jeera Rice and a salad. Naans also go brilliantly with Murg Musallam.
step 11 Add Fresh Cream (1 Tbsp) for more creaminess in the curry, cook for few seconds, switch off the flame. Garnish your Murg Musallam with Fresh Cilantro (to taste) and serve with Jeera Rice and a salad. Naans also go brilliantly with Murg Musallam.
Tags
Gluten-Free
Shellfish-Free
Indian
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