Murgh Musallam

Chicken is always popular in our house esp when its roast chicken. This particular recipe uses a whole chicken (without cutting it in little pieces) and its slow cooked over a stove top with a bunch of indian spices. The result is a deliciously tasting chicken that melts in your mouth. This recipe hails from North West India and will be a hit in your house if your family loves chicken and curry … some roti and rice and it will be a very satisfactory meal

K wasn’t very sure when I told him that I was cooking a whole chicken curry … but I think he was pretty impressed too. Hope you get to try it … trust me its not complicated 🙂

Chicken is always popular in our house esp when its roast chicken. This particular recipe uses a whole chicken (without cutting it in little pieces) and its slow cooked over a stove top with a bunch of indian spices. The result is a deliciously tasting chicken that melts in your mouth. This recipe hails from North West India and will be a hit in your house if your family loves chicken and curry ... some roti and rice and it will be a very satisfactory meal

Summary

    Ingredients

    1 Whole chicken
    2 large onion diced
    1 tsp cumin seeds
    4 cardamoms
    5 cloves
    1 inch cinnamon stick
    2 bay leaves
    2 tbsps ginger paste
    2 tbsps garlic paste
    2 green chiles
    1/2 tsp chili powder
    1/2 tsp turmeric powder
    1/2 tsp coriander powder
    1 tsp garam masala powder
    3 tbsps yogurt
    to taste Salt
    Oil
    Freshly chopped coriander leaves and sliced onion for garnish

    Steps

    1. I washed and removed the skin off the chicken. To make the marinade, I mixed together the ginger & garlic pastes, chilli, turmeric, coriander, garam masala powders, yogurt, salt and a 1tbsp of oil. I let the chicken marinate in the fridge for 3 – 4 hours
    2. When you are ready to cook it. In a nice large deep pot, add some oil, and once hot add some chopped onions, cumin seeds, cloves, cinnamon and cardamoms. Also add a couple of green chillies, a bay leaf and saute until the onions have softened
    3. Add the marinated chicken along with the marinade. Let the marinade start to cook until the oil begins to separate. I then poured enough water to cover the chicken, also add some salt if needed. Cover and cook over medium low heat until the chicken is done
    4. Very slowly and gently transfer the cooked chicken – I say very gently because it can fall apart!!!! into a serving dish, then pour the gravy over it. Garnish with some coriander leaves and onion
    5. Serve this along with some freshly steamed white rice … The chicken will just melt in your mouth … it was so YUM!

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