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Murgh Musallam
Murgh Musallam
Murgh Musallam is a delicious dish from the Indian subcontinent. It is a whole chicken marinated in a flavorful blend of spices, yogurt, and lime juice, and then cooked to perfection. The chicken is typically stuffed with a fragrant mixture of ground spices, onion, and aromatic herbs before being roasted or cooked in a gravy. Murgh Musallam is known for its rich, aromatic flavors and is often served as a special dish during festive occasions or gatherings. It can be enjoyed with naan bread, rice, or any other accompaniment of your choice.
Ingredients
Method
- Clean the chicken thoroughly and make small slits on its surface. Set aside.
- In a bowl, mix together yogurt, ginger-garlic paste, lime juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, paprika, and salt to make a marinade.
- Rub the marinade all over the chicken, ensuring it gets into the slits as well. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Preheat the oven to 375°F (190°C).
- Heat oil in a large oven-safe skillet or pan over medium heat. Add chopped onions and green chilies, and sauté until onions turn golden brown.
- Add the tomato puree and cook for a few minutes until the oil separates.
- Stir in the cashew paste and cook for another 2 minutes.
- Place the marinated chicken in the skillet and coat it well with the sauce.
- Cover the skillet with aluminum foil or a lid and transfer it to the preheated oven.
- Bake for about 1 hour or until the chicken is cooked through, basting it with the sauce occasionally.
- Once done, remove from the oven and let it rest for a few minutes.
- Garnish with fresh cilantro leaves and serve hot with naan bread, rice, or your preferred side dish.
Nutrition
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