Murgh Musallam - Nawabi Murgh Musallam - restaurant style Murgh Musallam

Murgh Musallam - Nawabi Murgh Musallam - restaurant style Murgh Musallam

Ingredients:
Chicken whole – 2
Vinegar – half cup
Saffron – half tsp
Kewra water – 2 tsp
Red chili powder – 2 tbsp + 1 + 2 tsp
Jeera powder – 2 + half + half tsp
Garam masala powder – 2 + half + 1tsp
Coriander powder – 2 + 1 tsp
Turmeric powder – half tsp
Chaat masala – 1 tsp
Tandoori chicken masala – 1 tsp
Fennel seed – half tsp
Ginger garlic paste – 2 + 1 tbsp + 1 tsp
Yogurt – 1 + 1 cup
Onion – 1 + 2
Tomato – 1 + 2
Green chili – 5
Coriander leaves – a hand full
Boiled egg – 4
Dry fruits – 1 + half cup
Kasoori methi – 1 tbsp
Butter – 2 tbsp
Method:
Marinade chicken with vinegar and salt, then apply saffron and kewra coating. Keep it aside for 10 minutes. Now prepare second step marinade by adding 2 tbsp red chili powder, 2 tsp jeera powder, 2 tsp garam masala powder, 2 tsp coriander powder, 1 tsp chaat masala, 2 tbsp ginger garlic paste, 1 cup thick yogurt and salt. Apply on chicken nicely and keep marinated for 1 hour. Meanwhile prepare stuffing by adding 2 tbsp oil in a pan, add 1 chopped onion, saute and add 1 chopped tomato. Cook for 2 minutes then add 1 tsp ginger garlic paste. Saute and then add 1 tsp red chili powder, half tsp turmeric powder, half tsp jeera powder and half tsp garam masala powder. Cook for 2 minutes then add half cup chopped dry fruit. Then add green chili and coriander leaves and then add boiled eggs. Cook for a minute then keep it aside. Now stuff this masala in chicken and seal the chicken with toothpick. Now shallow fry this whole chicken in oil from all the sides. Now boil 2 chopped onion in water. Grind this onion with 1 cup nuts. Now prepare gravy for chicken by adding oil in a vessel then add 1 tsp ginger garlic poste. Saute and then add tomato paste of 2 tomatoes. Saute and then add 2 tsp red chili powder, 1 tsp garam masala powder, half tsp jeera powder, 1 tsp coriander powder, 1 tsp tandoori chicken masala and half tsp fennel seed. Saute then add the remaining masala for marinade. Once oil separates then add onion and dry fruit paste. Saute and then add 1 cup yogurt. Cook for 2 minutes add salt. Now add 1 tbsp kasoori methi. Now put fried chicken in it and cook for 10 minutes. Finally add butter and cook for more 5 minutes. Murgh musallam is ready to serve.

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