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Features for "Murg Massallam"
Served as main course. Non-vegetarian. A North Indian Mughlai recipe.
Ingredients for "Murg Massallam" (Click here for measurement conversion) 800 grams Chicken(Whole)
1 cup Yoghurt, well beaten
1 teaspoon each of Turmeric, Hot Spice Mix and Red Chilli powders
2 Green Chillies made into a paste
1 Tablespoon each of Ginger, Garlic pastes
4 Cloves
1 inch piece Cinnamon, broken
4 Brown Cardamoms, peeled
8 Black Peppercorns
10 Almonds
1 teaspoon Cumin Seeds
2 teaspoons Coriander Seeds
2 large Onions, finely sliced
1 cup Tomato Puree
1 cup Water
2 Tablespoons Oil
Salt to taste
Fresh Cream (optional) and finely chopped Coriander Leaves for garnishing
Method for "Murg Massallam"
Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two. In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minutes or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised. Garnish with fresh cream (optional) and finely chopped coriander leaves. Serve hot with Cumin Rice, white rice or roti.
Comments
Preparation time: 15-18 minutes, Cooking time: 30-35 minutes, Serves: 4
Tips:
To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done. Whole chicken cut into pieces can be used to make this dish if it is referred.
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