Murg Mussalam Recipe - I
From Chicken Dishes Section
Murg Mussalam Recipe - I
- 1 medium whole chicken, washed and dried
- 1 cup kheema (recipe below)
- 2 eggs, boiled and sliced
- A handful of kishmish, fried
- 12 cashewnuts, chopped and fried
- 2 onions, sliced fine (fried and crushed)
- 2 tsp adrak and lasan paste
- 1 pinch saffron, crushed
- Juice of one lemon
- Salt to taste
Prick the chicken with a fork. Apply the lemon juice, adrak and lasan paste and salt to taste before rubbing well and setting aside.
To the kheema add the fried crushed onion, sliced eggs and fried nuts and mix properly.
Stuff the chicken with the kheema mixture and sew it. Heat 2 tablespoons ghee and brown the chicken gently.
Add 1 ½ cups warm water, saffron water and cover tightly before cooking on low heat till tender and dry.
Serve garnished with chopped kothmir.
- 1 ½ cups kheema
- ½ tsp chilli powder
- 1 onion, minced
- ½ tsp garam masala
- ½ tsp adrak and lasan paste
- ½ cup kothmir and pudina, chopped
- 1 tbsp ghee or oil
- Salt to taste
Heat the ghee and fry the minced onion, adrak and lasan paste and chilli powder till the ghee separates.
Add the kheema, garam masala and salt to taste. Cook the kheema till tender and dry, then add the finely chopped pudina and kothmir.
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