Tuesday, April 24, 2007

Murg Musallam - Whole chicken in gravy


Served this for a newly wedded friend..
As i was busy with making all the dishes and was on a time crunch , did not take
many pics. Delegated the job to my hubby ...
I initially wanted to make baked chicken , but thought cooking it in gravy
will make it tastier. After cooking it in gravy i stuffed it with come rich mixture...
Perfect for new weds ....
Chicken has to be marinated in the fridge for atleast 24 hours.
Marinade:
Chicken - Whole chicken weighing 4 lbs
Curd - 5 tbs
Ginger garlic paste - 1 1/2 tsp
Chilly powder - 1/4 tsp
Turmeric pwdr - 1/4 tsp
Corriander pwdr - 1/2 tsp
Garam masala - 1/4 tsp
Salt.
Beat curd , add all the marinade ingredients and mix well.
Remove the skin of chicken , wash down with vinegar or lime juice.
Clean the inside cavity well.
Wash thoroughly to remove the smell of vinegar.
Make cuts uniformly on the chicken. Smear the marinade on the chicken.
Let it in the fridge.
Fry Chicken:
Heat some butter or oil ( 1 tbs ) in a big nonstick vessel.
Roast Chicken , flipping it regularly till it is evenly browned,
All the marinade should now be collected in the oil and aromatic.
Remove and set aside.
Gravy:
Cumin seeds - 1 tsp
Corriander seeds - 1 tsp
Cloves - 5
Peppercorns - 8
Cinnamon - 1 inch
Cashews/ Almonds - 10
Roast the above till aromatic and grind to a powder.
Onion - 2 large onions , sliced
ginger garlic paste - 1/2 tsp
Fry onions till light brown. Grind onions with spice powder , ginger garlic paste
and little water to a smooth paste.
Making Gravy:
Tomato sauce - 1 cup .. I used 16 tsp
paprika - 1 1/2 tsp
Milk - 1 cup
Saffron Strands - few
Stuffing Mixture:
Mix a handful of crumbled khova with some deep fried onions ,
chopped green chillies , yellow of 2 hardboiled eggs
Heat the same oil that we used to fry chicken ,
Add the onion paste , fry well , stir in tomato puree , paprika.
Add a cup of water. A cup of milk , Saffron strands.
When it boils , add the chicken and reduce the heat. Cook Covered for 50 minutes.
Flip it at intervals to make sure all the sides are cooked.
Once cooked remove chicken carefully , stuff the mixture in the cavity.
Drop it back. Garnish with corriander leaves and the egg whites.

10 comments:

Asha said...

I stared at the dish for few mins Ayesha!:D

Looks so yummy,wish I was there.Thanks for the recipe.My kids love this for Sunday lunch!:)

Ayesha Seerin said...

Thanks Asha ...
It would definitely be loved by kids ...
The khoya stuffing will make it even more delicious...

Bharathy. said...

Love chicken,but my hubby and kids are veggies...your curries tempt me a loot...:(...Thanx a lot for adding my link to youurs:)

mommyof2 said...

yum yum:-)

Bharathy. said...

Loking forward to your JFI enry:)

meera said...

wow,it looks so delicious!!i envy those who makes great chicken curry:)

Ayesha Seerin said...

mommyof2 , meera : thanks. Do try it... There are certain curries which cannot taste bad.. this is one of them...
Bharathy: I have already posted my JFI entry .. Mustard greens gravy

N said...

hey awesome curry!! thanks a lot for ur visit and encouraging comment! u rock too :D

Jai said...

Looks amazing esp the photos... was searching for some recipes online - let me try this weekend.

Ayesha Seerin said...

Thanks for dropping in your comments Jai..
Do try and let me know.