Murgh Musallam Recipe - Masala Roasted Chicken
Murgh Musallam Recipe is an appetizer made with chicken drumsticks marinated with strong Indian spice and creamy almond and onion paste to make this lip smacking dish. Serve this along with dahi pudina chutney and some pickled onions.
Murgh Musallam Recipe is a traditional dish of Mughlai cuisine/Awadhi cuisine. It is typically made from a whole chicken, which is roasted with homemade ground masala. The flavors are mainly from a blend of whole spices.
The addition of ground almond paste and onion paste as well adds in a rich texture to the whole dish. In this recipe we have used just the drumstick to create a delicious murg mussalam but you are free to use the whole chicken and cook it in the oven.
Serve the Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe.
If you are looking for more Chicken recipes here are some :
60 M
45 M
105 M
2 Servings
Ingredients
- 2 Chicken drumstick
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 2 Onion , sliced
- 4 tablespoon Cashew nuts , soaked in luke warm water
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Black pepper powder
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Oil Spices to Roast
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 Black cardamom (Badi Elaichi)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Mace (Javitri)
- 1/4 teaspoon Nutmeg
How to make Murgh Musallam Recipe - Masala Roasted Chicken
To begin making the Murgh Musallam Recipe , wash and clean the chicken thoroughly. Soak cashew nuts in warm water and set aside.
In a small skillet roast the whole spice that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom, green cardamom, mace, nutmeg on low heat for 4-6 minutes.
Turn off the flame and allow it to cool down.
Add the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a smooth paste.
Heat a kadai with oil on medium flame, add onions and saute till they turn golden brown. This will take about 6-8 minutes. Turn off the flame and allow it to cool.
Add the onions into a mixer and grind it into a smooth paste and keep it aside.
In a mixing bowl, add drumstick, ground cashew nuts mixture, onion paste and curd and mix well into the chicken.
Marinate the chicken for atleast 1 hour and keep it in the refrigerator.
Heat a flat skillet with oil on medium flame, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.
You can add little salt and cook for another 20 minutes. Cover it with a lid so that the chicken gets cooked faster.
Serve the Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe.
