Murgh Musallam is a royal dish in India and its neighboring country. This dish is world-famous and very popular among non-vegetarians. In this dish, a whole chicken first marinated with spices and yogurt and then roasted in a tandoor which is a clay oven. This chicken is braised with a spice based thick gravy full of dry fruits.
Ingredients:
A whole chicken of approx 1.25 kg, 200 grams of hung curd, 1 tablespoon of ginger garlic paste, 1 teaspoon of garam masala powder, 1 tablespoon of red chili powder, salt as per taste, 1 tablespoon of dry fenugreek leaves(Kasoori Methi), 1 tablespoon of Kashmiri chili powder,
1/4th teaspoon of pepper powder, optional food color, 2 tablespoons of mustard oil, 4 boiled eggs.
For Gravy:
300 grams of onion into slices, 16-17 pieces of cashew nuts, 3 tablespoons of melon seeds, 250 grams of curd, 2 tablespoons of the ginger garlic paste, a half cup of clarified butter or oil, a piece of cinnamon, 4-5 pieces of cloves, 7-8 pieces of peppercorns, 1 piece of black cardamom,
2-3 bay leaves, 1 tablespoon of coriander powder, red chili powder as per taste, 1 tablespoon of cumin powder, salt as per taste, chicken stock- 1.5 cup, coriander leaves to garnish.
Video contents:
00:00:00 - Introduction.
00:01:08 - How to roast whole chicken?
00:01:26 - Tandoori chicken marination.
00:03:14 - Charcoal chimney starter preparation.
00:04:47 - Chicken roasting.
00:06:13 - Gravy making.
00:10:17 - Adding roasted chicken in the gravy.
00:10:52 - Serving.
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