It’s raining….my first rain in Chennai…..Falling under sign….’Cancer’….I love rains….the smell of wet land….trees getting drenched….droplets falling from leaves….cool breeze….mesmerizing scenic beauty…..the rain carries with it. This sudden change in the climate is most welcoming when you are fighting with horrible humid summer….
This lovely climate…made me crave for something spicy and yummy…. Rain is just an excuse to pamper my taste buds with spicy and comforting meal….As it was already lunch time….I thought of making a spicy chicken recipe to indulge. Murgh Musallam was the first recipe which came to my mind….
Murgh Musallam is a delicacy of Mughali Cuisine. Mughali Cuisine is always known for its rich and regal flavours….so is this recipe. Authentically this Murgh Musallam is made by stuffing the dry roasted spices into whole chicken and then cooked till done. This is one of my favourite and utmost flavoursome chicken recipe, which I love making and relishing.
Murgh Musallam
INGREDIENTS:
- 1 kg. Chicken (medium sized pieces, washed)
- ¾ cup Brown onion paste
- ½ cup Tomato puree
- 1 tbsp. Ginger-Garlic paste
- 1½ tbsp. Red chili powder
- ½ tbsp. Black pepper powder
- ½ tbsp. Tumeric powder
- 1 tbsp. Roasted Spice powder
- 2 tbsp. Almond paste, check NOTES
- 2 tbsp. fresh minced Coriander leaves
- 2 tbsp. fresh Cream, optional
- Salt
- Oil
FOR ROASTED SPICE POWDER:
- ½ tbsp. Cumin seeds
- 1 tbsp. Coriander seeds
- 1 1’inch Cinnamon stick
- 3 Cloves
- 3 green Cardamom
- ½ tbsp. Black peppercorns
PREPARATION:
- Marinate chicken pieces with ginger-garlic paste, pepper powder and salt for 30 minutes.
- In the meantime dry roast the spices one by one listed under ‘FOR ROASTED SPICE POWDER’ on low flame for 4-5 minutes. Leave it to cool and make a fine powder.
- Add oil to a heavy bottom cooking vessel and shallow fry the chicken pieces in a single layer. You can add up to 5-6 chicken pieces at a time depending on the size of the vessel.
- Fry for 6-8 minutes per side or until the pieces are nice light brown. Remove using tongs on to a plate and repeat the process until all the pieces are done.
- Stain the oil. Take 2 tbsp. of oil from the stained oil and add to heavy bottom vessel. Add brown onion paste and tomato puree. Fry for 2 minutes and add red chili powder, turmeric powder and roasted spice powder.
- Fry on low till oil starts to leave from sides. Now add above fried chicken pieces one by one. Using a spoon gently fold the chicken pieces into the masala. Add ½ cup of water and leave it cook for 15-20 minutes.
- When the chicken pieces are cooked, then add almond paste and give the curry nice stir. Cook for another 2-3 minutes and add cream if using along with fresh minced coriander leaves. Stir and turn off the flame.
- Serve with roti or rice or naan.
- Add love to make this dish taste ‘Yummy’.
ALMOND PASTE:
Soak 10 almonds in lukewarm water and after 15 minutes, remove the skin. Grind to smooth paste by adding little water.
Yield: 6
Murgh Musallam
Mugh Musallam is rich and royal delicacy from the kitchens of Mughal khansamas. This recipe is flavorsome and aromatic. Chicken pieces are juicy and tender in this recipe.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 1 kg. Chicken (medium sized pieces, washed)
- ¾ cup Brown onion paste
- ½ cup Tomato puree
- 1 tbsp. Ginger-Garlic paste
- 1½ tbsp. Red chili powder
- ½ tbsp. Black pepper powder
- ½ tbsp. Tumeric powder
- 1 tbsp. Roasted Spice powder
- 2 tbsp. Almond paste, check NOTES
- 2 tbsp. fresh minced Coriander leaves
- 2 tbsp. fresh Cream, optional
- Salt
- Oil
Spice Powder Mix
- ½ tbsp. Cumin seeds
- 1 tbsp. Coriander seeds
- 1 1’inch Cinnamon stick
- 3 Cloves
- 3 green Cardamom
- ½ tbsp. Black peppercorns
Instructions
How to make Mugh Musallam Gravy Recipe
- Marinate chicken pieces with ginger-garlic paste, pepper powder and salt for 30 minutes.
- In the meantime dry roast the spices one by one listed under ‘Spice Powder Mix’ on low flame for 4-5 minutes. Leave it to cool and make a fine powder.
- Add oil to a heavy bottom cooking vessel and shallow fry the chicken pieces in a single layer. You can add up to 5-6 chicken pieces at a time depending on the size of the vessel.
- Fry for 6-8 minutes per side or until the pieces are nice light brown. Remove using tongs on to a plate and repeat the process until all the pieces are done.
- Stain the oil. Take 2 tbsp. of oil from the stained oil and add to heavy bottom vessel. Add brown onion paste and tomato puree. Fry for 2 minutes and add red chili powder, turmeric powder and roasted spice powder.
- Fry on low till oil starts to leave from sides. Now add above fried chicken pieces one by one. Using a spoon gently fold the chicken pieces into the masala. Add ½ cup of water and leave it cook for 15-20 minutes.
- When the chicken pieces are cooked, then add almond paste and give the curry nice stir. Cook for another 2-3 minutes and add cream if using along with fresh minced coriander leaves. Stir and turn off the flame.
- Serve with roti or rice or naan.
- Add love to make this dish taste ‘Yummy’.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 162mgSodium: 329mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 42g
Srivalli says
Good to know you had your first madras rains..:)..Agree it's been wonderful waking up to the cool morning…Murgh Musallam is one of those first dishes I shared on the blog and is always a favorite at our place..Mom makes it different though…your pictures are very well taken..
Rafeeda AR says
wow… such a rich gravy… bookmarked!!! love the first snap…
Shweta Agrawal says
oh wow looks so tempting. Spicy and flavoursome:)
Arjunan Akilandeswari says
Just loved your first click… Murgh mussallam is one which I wanted to try for a long time…
Nandita SS says
Avery tempting dish!! Looks awesome
Gita Jaishankar says
Lovely pictures, looks so comforting, the dish is also an absolute comfort food to have when it is raining…
Sweta Biswal says
Very tempting…definitely going to try this…..
Shama Nagarajan says
yummy preparation