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RECIPE
22 INGREDIENTS11 STEPS1hr

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.
Murg Musallam Recipe | SideChef
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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Estimated Total: Estimated Total:
Fulfilled by
Jolly Homemade Recipes
Passionate about cooking & Food Blogger |Sharing easy recipes step by step method
https://www.jollyhomemaderecipes.com
1hr
Total Time
$3.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1.1 lb
Chicken , washed
2
Large  Onions , sliced
2 cloves
Garlic , sliced
2
Large  Tomatoes , puréed
1 tsp
Red Chili Powder
to taste
1/2 tsp
Fresh Ginger , chopped
1 Tbsp
Fresh Cream
to taste
3 Tbsp
Oil
1/2 tsp
Peppercorns
1/2 tsp
Cumin Seeds
1 in
Cinnamon Sticks
4
Whole Cloves
2
Whole Cardamom Pods
1 tsp
Ginger Garlic Paste
1 Tbsp
Yogurt
or Curd
1/2 tsp
Ground Coriander
1/2 tsp
Garam Masala
1/4 tsp
Tandoori Masala Mix
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Nutrition Per Serving

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CALORIES
522
FAT
37.5 g
PROTEIN
19.6 g
CARBS
27.8 g

Cooking Instructions

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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 Sticks (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 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 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 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.
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Nutrition Per Serving
Calories
522
% Daily Value*
Fat
37.5 g
48%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
60.1 mg
20%
Carbohydrates
27.8 g
10%
Fiber
3.3 g
12%
Sugars
4.3 g
--
Protein
19.6 g
39%
Sodium
749.6 mg
33%
Vitamin D
0.0 µg
0%
Calcium
61.7 mg
5%
Iron
2.2 mg
12%
Potassium
522.0 mg
11%
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