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Murgh Musallam Recipe By Chef Zakir
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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
Chef: Zakir Qureshi
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
  1. Wash whole chicken properly.
  2. In a small bowl, mix together the yogurt, ginger garlic paste, ground onion, salt and red chili powder.
  3. Spread this mixture ove the whole chicken and marinate it for 2 hours.
  4. Stuff chicken with blanched almond, raisin, boiled egg and brown onion.
  5. Seal the chicken properly and tight with a string.
  6. Heat ghee in a wok over medium heat.
  7. Put marinated chicken in ghee and fry well for 20 minutes or until golden brown.
  8. Remove chicken from the wok and keep aside.
  9. In the remaining ghee, 6 cloves,cardamom and remaining marinade mixture, also add a little brown onion and fry well.
  10. Now add fried chicken and a little water, simmer on low flame for 40 minutes or until chicken is done.
  11. Now, add a pinch of saffron dissolved in 1 tbsp kewra.
  12. Remove in a serving platter and serve with bakar khaani naan.