Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice.