• 1d75894bf9103cdd9a26ab0b53cd59ef

Murgh Musallam.

Chicken - Mughlai style, rich and regal Murg Musallam may look like a lot of work but the end result is SO worth it!

Prep
Cook
Serves 8people
Ingredients
1 1/4
kg - chicken pieces
4
- green chillies
20
flakes - garlic
20
gr - ginger
1
tsp - garam masala powder
5
tsp - salt
1
tsp - turmeric powder
1
cup - curd beaten
2
tsp - red chilli powder
12
- cloves
12
- peppercorns
2
stick ( 2 1/2 cm each) - cinnamon
8
- brown cardamoms peeled
16
- almonds
1
tsp - cumin seeds
2
tsp - coriander seeds
1
cup - vegetable oil
3
large ( 1/2 kg) - onions thinly sliced
3/4
cup - water
3
large (1/2 kg) - tomatoes peeled and pureed
2
tbsp - coriander leaves chopped
Directions
1.
Prick chicken all over with a fork.
2.
Grind green chillies, 12 flakes garlic and half of the ginger into a paste. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about ½ hour.
3.
In a pan, roast together cloves, peppercorns, cinnamon, cardamoms, almonds, cumin and coriander seeds.
4.
Heat oil in a pan for about 3 minutes.Add onions and remaining garlic (8 flakes). Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep aside.
5.
Grind together fried and roasted ingredients and remaining ginger (10 g) into a paste, adding a little water (½ cup) from time to time.
6.
Remove chicken pieces. Reserve marinade. Group chicken into 2 batches. Place cooker with oil on high heat. Lightly brown each batch and remove.
7.
To the remaining oil in cooker, add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp). Mix well. Add remaining water (¼ cup).
8.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
9.
Remove cooker from heat. Allow to cool naturally.
10.
Open cooker. Serve hot, garnished with coriander leaves.

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