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Murgh Musallam Curry

Chef Kunal Kapur shares the recipe for Murgh Mussalam, whole chicken cooked in a mildly spicy gravy. This chicken curry infused with spices, saffron and essences is so delicious that one and all will relish it.
Murgh Musallam Curry
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-60 Min

Difficulty

- Medium

Preparation Time

- 20-25 Min

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INGREDIENTS

  • 1 whole chicken
  • 1 cup curd
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1 lime juice
  • salt
  • turmeric powder
  • 3 tbsp ghee
  • 1 bay leaves
  • 2 inch cinnamon
  • 4 cardamom
  • 3 cloves
  • 1/2 tsp shahi jeera
  • 1 tsp coriander powder
  • 1 green chilli
  • 1 tbsp brown onion paste
  • 1 tbsp fried cashew paste
  • cardamom powder
  • mace powder
  • saffron
  • sweet itar
  • kewara water

HOW TO PREPARE MURGH MUSALLAM CURRY

  1. 1

    Tie the chicken skin with a thread. In a bowl, add curd, ginger - garlic paste, green chilli paste, salt. Add turmeric powder, red chilli powder and mix it.
  2. 2

    Add the chicken in a bowl. Add salt, lime juice, turmeric powder, ginger - garlic paste and mix it and let it rest for 10 minutes. Add the chicken in the second marination.
  3. 3

    In a heated pan, add ghee, bay leaves, cinnamon stick, cardamom, cloves, shahi jeera, ginger - garlic paste and saute.
  4. 4

    Add water turmeric powder, red chilli powder, coriander powder and mix it. Add curd and stir it until it boils. Add green chilli, marinated chicken and let it cook.
  5. 5

    Add the chicken on a plate. Add water in the gravy. Add brown onion paste, fried cashew paste and mixture of water. Add salt as per taste and stir it.
  6. 6

    Add saffron water, cardamom powder, mace powder, water and stir it. Add the chicken, saffron, kewara water, sweet itar and serve.
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