Thursday, 3 October 2013

MURG MUSSALAM

CHEF BB
MURG MUSSALAM

Ingredients:
Garlic (crushed)           10 nos
Ginger                           1 no
Salt                                to Taste
Curd                                        1 cup
Lemon juice                           1 tbsp
Chicken                        1
Basmati rice                 1 cup
Green peas                            ½ cup
Bay leaves                             6 no
Ghee                                      1 cup
Onions finely chopped         2 no
Tomatoes sliced          2 no
Stock                                      2 cup
Coriander leaves                   2 tbsp

Spices
Garam masala powder         2 tsp
Turmeric powder                   1 tsp
Black peppercorns      6 nos
Cardamom                             2 nos
Red chili powder                   1 tsp
Roasted coriander Pd 2 tsp
Cumin seeds                1 tsp
Saffron water               ½ tsp

METHOD
1.   Mix garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/2 of turmeric, half of curd and the lemon juice and mix to paste. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep aside for 2 hours.
2.   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 chicken.
3.   Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
4.   In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
5.   Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
6.   Cook, stirring, for 5-10 minutes, until the ghee starts to separate. Add the remaining curd, the tomato and 1/2 tsp. salt.
7.   Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
8.   Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

COPY RIGHTS RESERVED BY @CHEF BB

love food  & beverage like chef B.B.
Free recipes just log on to


No comments:

Subscribe

Petit Chef

All recipes are on Petitchef

Tripoto

Tripoto

Foodie Blogroll

Flickr

Blog Mint

badge

Affimity Featured Contributor