The Murgh Musallam recipe is a dish that every non-vegetarian family likes. Often when they go to restaurants, they like to eat Murgh Musallam. If you are also looking for such a recipe, then this is a very good option for you. Today you will prepare Murgh Musallam in your own kitchen by a very easy method, which you can prepare very quickly. So, let’s quickly learn the easy method of making Murgh Musallam.
Ingredients required for making Murgh Musallam:
- Curd—1 cup
- Ginger-garlic paste
- —2 tablespoons Red chili powder
- —1 teaspoon Turmeric powder—
- 1/2 teaspoon Lemon juice—
- 1 tablespoon Salt—according to taste Boiled eggs—
- 2 boiled egg yolks + minced meat (or paneer—veg version
- Roasted dry fruits—1/4 cup
- cashews, raisins, almond
- Onion—1 finely chopped
- Green chili—1 finely chopped
- Coriander leaves—2 tbsp
- Onion—2 finely chopped
- Tomatoes—2 (make a puree)
- Curd—1/2 cup
- Cashew paste—2 tbsp
- Ginger-garlic paste—1 tbsp
- Garam masala—1 tsp
- Kasuri methi—1 tsp
- Ghee/oil—4 tbsp
- Salt—as per taste
Murgh musallam recipe :
Marinate the chicken well with lemon juice, curd, ginger-garlic paste, chili powder, turmeric, and salt. Refrigerate for 2–4 hours or overnight. Fry the onion and add boiled egg pieces, nuts, green chili, and coriander. Fry with some masala. Cool and stuff inside the chicken.
In a large pan, fry the chicken in ghee till it turns light golden on all sides. Fry the onions in the same pan, then add ginger-garlic paste. Then add tomato puree, curd, cashew paste, chili, salt, and garam masala. Fry the masala well. Now add the whole fried chicken to the gravy and cook on low flame for 40–45 minutes. Keep adding gravy in between so that the chicken does not dry out.
Add kasuri methi and some ghee on top. Garnish with green coriander and roasted nuts. Serve with hot roti, naan, or pulao.
Serve with naan, tandoori roti, or shahi pulao with raita and onion shreds. Lightly frying the chicken first makes it taste better in the gravy. If you want, you can also use minced meat or a vegetarian option like paneer/soy in the stuffing. You can also add fresh cream to make the gravy creamy and rich.
