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- Murg Mussalam
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PrintMURG MUSSALAM
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wash, clean and remove the skin of the chicken.
- Boil the eggs and finely chop one of them.
- In a pan, heat ghee. Add sliced onions and fry till brown.
- Remove and grind to a paste with a little water in a blender.
- In the same ghee lightly fry the cardamom, cloves, bay leaves and cinnamon before adding in the raw onion paste, ginger-garlic paste, coriander powder, black pepper powder and garam masala powder.
- Fry well till the oil separates from the masala in about 5 minutes.
- In a large glass bowl whisk together the curd, fried mixture,cashew nut paste, brown onion paste, saffron and kewra essence along with the salt for the marinade.
- Apply the marinade all over the chicken and inside the chest cavity too.
- Pre-heat the oven to 180° C.
- Heat a tablespoon of ghee on a gas stove and add the remaining marinade along with the chicken mince and a little water.
- Cook till the mince is dry. Remove from the fire and mix in sliced nuts and the chopped egg.
- Stuff the marinated chicken with the mixtute and truss up the chicken.
- Put the chicken on the rotisserie rod.
- Set the oven function to Rotisserie. Cook the chicken for an hour at 225° C or till it is nicely browned.
- Baste the chicken with a little oil occasionally to prevent the outside from drying up.
- Serve hot garnished with nuts and sliced hard boiled egg.
INGREDIENTS
- 2 ½ kg Chicken
- 500 grams Beaten Curd
- 2 large Onion (sliced)
- 2 large Onion (ground)
- 1 teaspoon Salt
- 1 teaspoon Pepper Powder
- 2 teaspoon Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 2 teaspoon Garam Masala Powder
- 20 Almonds (blanched, skinned & cut into slivers)
- 20 Pistachios (skinned & cut into slivers)
- 100 grams Raisins
- 200 grams Ghee (clarified butter)
- 5 Green Cardamom
- 5 Cloves
- 4 Bay Leaves
- Piece of Cinnamon
- 1 teaspoon Saffron
- 2 teaspoon Kewra Essence
- 4 Boiled Eggs
- 100 grams Cashews (boiled & ground to a paste)
- 4 tablespoon Ginger-Garlic Paste
- 300 grams Chicken Mince
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