Wednesday, November 24, 2010

Murgh Musallam

 Murgh musallam, a droolworthy and catchy chicken curry from Awadhi cuisine..The word Musallam means “whole” and Murgh means “chicken” is a rich creamy dish chicken dish which is quite famous from Awadhi Cuisine.  The dish has derived its name through the process of cooking whole chicken in a creamy sauce and an interesting combination of spices that result in a rich succulent dish that is mildly spicy and tastes amazing when paired up with plain cooked basmati rice, pulao or as a side to go with rotis. I used chicken pieces instead of whole chicken but the taste was delicious.The colour of the dish itself says how delicious this chicken curry would have tasted na, yep we enjoyed having this delectable murgh musallam with rice for our sunday's lunch and with rotis for dinner...One more delicious chicken curry to try and this curry is quite different from our usual chicken gravies...Eventhough the cooking process and the ingredients lists seems very long, this murgh musallam tastes truly soooo delicious, its really worth to try this dish..Sending to Sameena's Chicken Recipes and to Celebrating Regional Cuisine by Sujana..

Murgh Musallam


1kg Chickens (cut as medium spices)
3nos Onions (big & chopped)
2nos Tomatoes (juicy & ripened,pureed)
2nos Garlic pods (chopped)
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Oil
Chopped coriander leaves
15nos Almonds (soaked in hot water)
2nos Bayleaves
1tsp Shahjeera

To Grind:
1tsp Pepper corns
1/2tsp Cumin seeds
1no Cinnamon stick
2nos Cloves
1no Cardamom

For Marination:
1+1/2tsp Ginger garlic paste
4nos Crushed green chillies
3/4cup Yogurt
1+1/2tsp Coriander powder
1/2tsp Red chilly powder
Salt

Mix all the ingredients for marination,add cleaned chicken pieces to the mixture. Cover and let it marinate atleast for half an hour..

Dry roast the spices mentioned under 'to grind' on low flame till nice aroma comes out. Cool, grind to fine powder and set aside. Now grind the almonds with water to make into smooth paste,keep aside.Heat enough oil in a pan, add chopped garlic, chopped onions, and turmeric powder. Fry on medium flame for around 8 - 10 mts till the onions turn soft and light golden brown in color. Remove the onions, let it cool and grind to smooth paste.

In the same vessel, heat some oil, add the marinated chicken pieces in the oil without the marination. Fry on high heat for about 5-7minutes till the chicken pieces turn lightly brown on all sides. Remove and set aside.

In another vessel, heat few drops of oil, fry the bayleaves,shahjeera until they turns brown, add the onion paste, tomato puree, red chilli powder,a cup of water and cook on medium flame for about 5 minutes.Add the fried chicken pieces, left over marination,almond paste, and mix well. Add again enough water and cook covered on low flame until the chicken turns soft and the gravy turns slightly thick..

Finally add freshly chopped coriander leaves to the gravy.Serve hot with cooked basmati rice, biryani, pulao or rotis.

34 comments:

  1. I love Murgh Masallam. First made it many years ago when I was in college for my friends. You reminded me of a recipe I make very rarely these days.

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  2. drool drool and more drool....This hot and spicy curry is to die for.

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  3. this looks terffic and mouthwatering..:)

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  4. wow!..thats look delish....good with biryani!

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  5. oh this looks wonderful perfect with roti

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  6. wow priya, nice and creamy chicken,ur dish is book marked.Wonderful recipe

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  7. Wow ! mouth-watering chicken.
    Looks so yummy and rich.

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  8. Yummy Murgh Musallam,Happy Thanksgiving Priya.

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  9. Looking at the tangy chicken makes me salivate nonstop dear!!! :D

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  10. Murgh Musallam looks awesome Priya. Nice color

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  11. Priya-This is my kind of dish. Love the marinade and the spices in this chicken recipe. So pretty, and colorful.
    Thank you for your kind comments, and good wishes on my blog!

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  12. Everything in this dish sounds so good so I'm sure it comes together just beautifully! I really want to get more comfortable cooking with yogurt!

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  13. wow, chicken looks so good and tempting

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  14. even i prepared chicken yesterday,..this looks yum,.

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  15. Wonderful flavors. This looks incredibly delicious. A nourishing and tasty meal for sure:)

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  16. Wow that looks like a really nice rich curry..the color of the gravy is fabulous!

    US Masala

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  17. Hi Priya,

    That's a lovely chicken preparation...:)Drooling here...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  18. Hey Priya,

    A smashing dish with chicken...Drooling here...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  19. Murgh mussalam is a very popular chicken dish...looks hot and spicy, bookmarked.

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  20. Mouth watering n colorful dish Priay n thanks for sharing!

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  21. Wow! Very tasty chicken gravy! Great work Priya:)

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  22. what a recipe Priya. guess you served this with the lachha paratha...awesome.

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  23. I would love to have that gravy which wull soak up with rice or roties. Looks so so delish. bookmarking this.

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  24. Drooling..superb chicken recipe..never tried this,sure must have tasted great,bookmarked.

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  25. my my this is awesome, am sure to give it a try!

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  26. சூப்பரா நல்ல கலரா இருக்கு,அருமை!!

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  27. looks great.. love the name too..

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  28. Hi, wonderful recipe, just a question in the method you wrote add the fried chicken pieces, do we have to fry the pieces before adding the marinated chicken, pls advice

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  29. Reem, first u have to marinated the chicken and have to fried them until the pieces gets brown,without adding the marination spices..Hope i cleared ur doubt.

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