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Murgh Musallam
Ingredients
chicken marination
sauce - masala
chicken stuffing
Instructions
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Murgh Musallam
- Firstly take the chicken and prick it with a knife.
- Take a seperate bowl and add yogurt, ginger & garlic paste, lemon juice, red chilli powder, salt, turmeric (haldi), all spices (garam masala), black pepper crushed, oil and marinate the chicken. (THESE ARE THE MARINATION INGREDIENTS). Cover and keep aside for half an hour.
- Boil rice 80% with 1tbsp of salt and add the food colour.
- In a seperate bowl, add the rice, almonds and raisins. Mix and keep it aside.
- Stuff the chicken with 1/2 cup of rice and press it in hard so that stuffing does not fall out. With a rubber band, tie up the legs and use skewers to hold the chicken together. (Watch the video for instructions)
- In a pan, add a cup of oil, and fry the chicken to golden colour (not to cook it).
- Take a frying pan, add oil and onions and cook them till dark golden (HIGH FLAME). Add ginger and garlic, mix it (MEDIUM FLAME). Add 1/2 cup of water, red chilli powder, turmeric, crushed black pepper, salt, yogurt, tomatoe paste (LOW TO MEDIUM) and cook till sauce is smooth.
- Spread the sauce all over the chicken and bake for an hour (Grease the tray)
- Pre-heat the oven for 15 mins at gas mark 6, 200c and 400f.
- Keep checking the chicken and pick up the any excesdive water from the tray and pour it all over the chicken so it stays moist at all times.
- Once the chicken is cooked, remove the skewers and rubber bands. On the platter, decorate the remaining rice and place the chicken in the centre. Garnish green chillies, sliced almonds and fresh coriander.
