Sunday, 12 April 2009

Murg Musallam

Recipe for murg musallam:

Murg or Chicken is a favorite all over the world and some of the best chicken recipes come from Hyderabad. Murg Musallam is one of them, below is the method to prepare a finger licking Chicken Curry for a tasty meal anytime of the day.

  • chicken (whole);21/2 pounds
  • curd(dahi)-500gms
  • ghee(butter)-250 gms
  • shahijeera-1/2 tsp
  • zeera-1/2 tsp
  • kaali mirch-6
  • cloves-12
  • big cardamom-4
  • cinnamon-1 small piece
  • salt & red chilli powder-according to taste
For filling:-
  • peas-250gams
  • potatoes-2(cut into 8 pieces)
  • eggs-2
  • onions-2 medium
  • garam masala powder-1/2 tsp
  • ghee to fry
  • salt and red chilli powder-according to taste
Filling Preparation:-
Fry the onions in ghee.keep the crisp fried onions aside.BOIL peas ,potatoes,eggs.fry them in little mix all this and fried onions.add salt,red chilli powder ,garam masala powder and keep aside.

Mix curd with 200gms of water mix them well.
make powder of all spices except cloves and add this spice powder,cloves to the curd mixture.Melt the ghee and add to above mixture.
Marinate whole chicken in this curd mixture.make sure chicken is properly marinated with curd even on the inside.put the filling inside the chicken and tie it properly(stitch it)let the chicken with filling inside soak in the curd for 2 hours.

After 2 hours cook this chicken soaked in curd on low flame until the chicken is done.

Note:- cook on low flame in such a way that when chicken is done the water should evaporate completly.

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