Murgh Musallam Recipe By Chef Zakir
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
This Murgh Musallam Recipe By Chef Zakir will become your go-to, impress-your-friends-and-relatives with this Pakistani dish. Mughlai style, rich and regal Murgh Musallam may look like a lot of work but the end result is SO worth it. A Masala roasted chicken with vibrant color and flavor, it is beautiful to serve to a gathering of people. Serve Murgh Musallam with Naans.
Course:
Main Course
Cuisine:
Indian, Pakistani
Servings: 5
Ingredients
- 1 Whole chicken
- 1 cup ghee
- 1 cup plain yogurt
- 2 tsp ginger paste
- 2 tsp garlic paste
- 6 cloves
- 6 cardamom
- 2 onions lightly browned
- 25 gm almonds
- 25 gm raisins
- 1 onion ground
- 2 tsp red chili powder
- 1 tbsp kewra
- Saffrona pinch
Cooking Method
-
Wash whole chicken properly.
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In a small bowl, mix together the yogurt, ginger garlic paste, ground onion, salt and red chili powder.
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Spread this mixture ove the whole chicken and marinate it for 2 hours.
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Stuff chicken with blanched almond, raisin, boiled egg and brown onion.
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Seal the chicken properly and tight with a string.
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Heat ghee in a wok over medium heat.
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Put marinated chicken in ghee and fry well for 20 minutes or until golden brown.
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Remove chicken from the wok and keep aside.
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In the remaining ghee, 6 cloves,cardamom and remaining marinade mixture, also add a little brown onion and fry well.
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Now add fried chicken and a little water, simmer on low flame for 40 minutes or until chicken is done.
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Now, add a pinch of saffron dissolved in 1 tbsp kewra.
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Remove in a serving platter and serve with bakar khaani naan.
Chef Zakir i enjoy your teaching, very interesting. Thank you for your dedication.
God bless you