Murg Musallam (Stuffed Spicy Chicken)

Posted on October 17, 2020

Murg Musallam (Stuffed Spicy Chicken)




  1. Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice
    and mix to paste. 
  2. Make small cuts in the chicken flesh and rub the paste all over and also in the cavity and keep it for 2 hours.
  3. Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and
    use to stuff the chicken. 
  4. Heat the ghee in a saucepan and fry the chicken until brown all over, be careful not to let the stuffing out.
  5. Drain the chicken. 
  6. In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden. 
  7. Add the remaining turmeric and chili powder, make a paste grinding together the coriander and cumin seeds and the remaining onion
    and grated ginger.
  8. Cook, stirring, for 5-10 minutes, until the ghee starts to separate, add the remaining curd, the tomato and salt to taste.
  9. Add the chicken to the pan and with the spice mixture.
  10. Pour 11/4 cups of water, cover and cook in a moderately hot oven for 1 hour. 
  11. Sprinkle the saffron in the remaining garam masala powder and coriander leaves before serving
    murg musallam.

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