Murg Mussalam Food

MURGH MUSALLAM RECIPE

Steps:

• Clean and brine the chicken for a minimum of 4-5 hours
• In a pan roast the sesame seeds, poppy seeds, cashew nuts and keep separate
• Grind the sesame seeds, poppy seeds and half of the cashew nuts to a fine powder
• Soak byadgi red chilies in water for a couple of hours. You can also use Kashmiri red chilies
• In a grinder, make a paste of the red chili paste, ginger and garlic and separate in a bowl
• Chop the onions mentioned under 'For the Murgh Musallam Gravy' and 'For the Stuffing' (in the header under Ingredients) and keep aside
• Boil both the eggs, and de-shell. Keep it aside
• Chop the green chilies and tomatoes and keep aside
• Heat oil in a kadai
• Drop in the chopped onions and fry till golden brown
• Add in the ginger garlic paste and turmeric and cook till the raw flavor disappears
• Add in the cumin, coriander and red chili powder and cook. If required, splash in some water to avoid burning of the spices
• When the oil begins to separate, add in the minced chicken (or mutton) and cook
• Stir in between to ensure that the minced chicken does not stick to the bottom and burn
• Add green chilies and salt and simmer
• Add in water if required
• Keep it separate in a bowl and allow to cool
• Once the keema has cooled down, we will proceed with the stuffing
• Take chicken and stuff the keema through the belly
• Add the roasted cashews and raisins as mentioned under 'Other Ingredients Required for Stuffing' except the thread
• The eggs should be stuffed in a way to prevent the minced chicken/keema from coming out. It is fine if the eggs crack when you try to stuff inside the chicken
• Take a cotton thread and tie the chicken in such a way so that the minced meat and eggs do not come out while cooking it in the gravy in the next steps. You can do this by putting the thread under the neck, bring it from above the wings, and tie it around the legs. The legs will act as the wall preventing the stuffing from coming out while cooking in the gravy
• Keep it aside, carefully
• Heat oil in a wok
• Drop in all the whole spices listed under 'Whole Spices for the Murgh Musallam Gravy'
• Cook on a low heat to allow all the flavors to get in the oil
• Add in the cumin seeds
• Once the cumin seeds splutter, add in the chopped onions
• Allow the onions to cook. Once the onions start turning golden brown, add in the red chili paste (along with ginger and garlic paste) prepared previously
• Cook till the raw flavor go away
• Add in the powdered spices - turmeric powder, cumin powder and coriander powder and cook. Add tomatoes and cook.
• Add in the curd and cook till the mixture starts releasing oil
• Add in the cashew, sesame, poppy seeds paste prepared in the Preparation stage
• Cook till the mixture is properly cooked and starts releasing oil
• Add in water, green chilies and salt and bring the gravy to a boil
• Check for seasonings and consistency of gravy
• Once the gravy comes to the desired consistency, carefully place in the stuffed chicken in the gravy breast down
• Take a spoonful of gravy and put it on top of the chicken. This process is called basting
• Every couple of minutes, using a spoon rotate the chicken in the kadai. This will prevent the spices under the chicken from sticking to the bottom of the kadai and getting burnt
• Repeat the last two steps above for 20 minutes
• Now using a spoon and spatula turn the chicken upside down. So previously the chicken was placed breast/chest down in the gravy. This will be now on top
• Repeat the basting like we did previously
• Every couple of minutes, using a spoon rotate the chicken in the kadai like we did previously
• Repeat this process for another 20 minutes
• Check seasonings and adjust, if required
• Serve hot with roomali roti or lachha paratha

MURG MUSSALAM

Steps:

• Melt the butter and brown the onions in it.
• Put in the cinnamon, cloves, and cardamom.
• Add chili peppers and coriander.
• Add meat and cover pan. Simmer for 20 min over low heat.
• Add water, garlic, ginger and turmeric. Cook 10 min more.
• Serve over rice with grated hard boiled egg on top.