Murgh Musallam | Chicken Musallam Recipe | Chicken Recipes

Murgh Musallam Masala, chicken musallam is delicious curry from Mughlai Cuisine and Mughlai Cuisine always known for it's rich and flavors that's why everything is known as Shahi :) Normally Murgh Musallam is made with whole chicken where chicken is stuffed with freshly roasted spices amazing by itself, adds wonderful flavor and taste to the chicken but I am not doing full chicken here.

Murgh Musallam is known as gourmet dish from Mughlai cusine made with fresh spices in onion base gravy it's one recipe to relish and for any celebration or special occasion this murgh musallam is perfect recipe to enjoy with friends and family. You may find the list of ingredients long but if we properly plan the recipe and do the tasks simultaneously then we can make this musallam faster like I do while chicken gets marinated, I prepare the spice powder, saute and puree onion and almond paste then make the curry.



Or if you plan the menu ahead or making this for any big party then prepare the spice powder, onion paste, almond cashew paste a day ahead and use while making the curry it will reduce your cooking time a lot, you can also marinate the chicken and keep it over night in fridge too. I made this on weekend with paneer pulao, naan, aloo sabzi, raita and salad ya quite a spread when I am in mood I do such things :) Do try this murgh musallam and you will love this for sure



You can also check other Chicken Recipes

• Shahi Murgh
• Kashmiri Chicken
• Kadai Chicken
• Chicken Potato Curry in Pressure Cooker
• Chicken Rasa (Curry)
• Chicken Cashew Masala
• Chicken Curry in Onion Gravy
• Chicken Masala
• Chicken Tikka
• Chili Chicken
• Tandoori Chicken
• Chicken Clear Soup
• Andhra Chicken Pickle

Murgh Musallam | Chicken Musallam Masala Recipe

Rich Chicken curry with fresh grounded spices and cashew, almonds paste.

Author:	Priti	Category:	Side Dish	Cuisine:	Mughlai
Prep Time:	30 Mins	Cook Time:	30 Mins	Total Time:	1 Hr
Serves:	4-5

Ingredients:

For Marination
• 600 gms - Chicken
• 1 tbsp - Ginger-Garlic Paste
• 1 tbsp - Lemon Juice
• 2 tsp - Red Chili Powder
• 1/4 tsp - Pepper Powder
• 1/2 tsp - Turmeric Powder
• 1/2 tsp - Salt
For Roast and Grind
• 1 tbsp - Coriander Seeds
• 1 tsp - Cumin Seeds
• 2 inch - Cinnamon
• 2 - Green Cardamom
• 4 - Cloves/Lung
• 1/4 tsp - Grated Nutmeg/Jayaphala
• 1 Medium - Mace/Javitri
• 1 - Black Cardamom/Moti Elachi
For Curry
• 8 - Almonds
• 10 - Cashews or 1 tbsp poppy seeds
• 2 Large - Onion (or 2 cups chopped)
• 1 Large - Tomato
• 4 - Slit Green Chilies
• 4 tbsp - Oil or Ghee
• 2 tsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder (use more if required)
• 2 tbsp - Chopped Mint Leaves
• 2-3 Cups - Water
• To Taste - Salt

Method:

1. Cut chicken into bite size pieces wash well and marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can maarinate for 3-4 hours too. Also Soak almonds, cashewnuts for 10-15mins, peel almonds and grind both into smooth paste using 1-2 tbsp water if required, keep aside.

2. Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.

3. Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces and saute until golden brown, allow to cool and grind into paste, try not to add water. Chop tomato and make puree too.

4. Heat oil or ghee in a pan or wok add onion paste, green chili, ginger-garlic paste and saute until onion paste leaves oil. Add marinated chicken pieces mix well, cover and cook for 5-6 mins in medium to slow flame, stir in intervals.

5. Add red chili powder, prepared spiced powder, tomato puree and mix well, cover and cook until oil starts to floats on top with stirring intervals. Add water and cook for 3-4 mins in medium flame.

6. Now add almond, cashewnut paste, chopped mint leaves, salt, mix everything well and cook until gravy becomes thick and oil starts to float. Add coriander leaves, mix well and off flame.

Serve hot or warm with pulao, paratha, naan or roti. We had with paneer pulao, naan, aloo sabzi and salad for lunch :)

Notes

• You can also fry deep fry or shallow fry the marinated chicken pieces first, keep aside and add in gravy later.
• You can add 2-3 tbsp of fresh cream along with almond cashew paste.
• Murgh Musallam doesn't has much of gravy but if you need add more water to keep more of curry/gravy type.

Delicious Murgh Musallam :)

murgh musallam recipe,murgh musallam chicken recipe,chicken murg musallam,murgh musallam dish,ingredients murg musallam,murg musallam masala,shahi murgh musallam recipe,indian murgh musallam recipe,Chatkhara Murgh Musallam,Murg Musallam masala recipe, how to make murgh musallam