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
- 2 pounds whole chicken
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lime juice
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- Salt to taste
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 green chilies slit
- 2 tomatoes pureed
- 1/2 cup cashew nuts soaked and ground to a paste
- Fresh cilantro leaves for garnish
Instructions
- 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.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 314kcal (16%)Carbohydrates: 11g (4%)Protein: 18g (36%)Fat: 22g (34%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 60mg (20%)Sodium: 138mg (6%)Potassium: 441mg (13%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 713IU (14%)Vitamin C: 13mg (16%)Calcium: 80mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
