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Murgh Musallam (Whole chicken in a little gravy)


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Author Topic: Murgh Musallam (Whole chicken in a little gravy)  (Read 2611 times)
Ruhi_Rose
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« on: April 30, 2009, 04:37:26 am »

Since quite a while there's been no hustle bustle at this food board  Smiley

Tonight lemme post a unique chicken dish.  Just keep readin  Grin

This is the real Mughlai style Murgh Musallam recipe.  It's supposed to be a somewhat royal dish, richly flavored - a delicacy that was introduced into the Asian sub-continent during the rule of the Muslim Mughal dynasty who were great connoisseurs of high standard rich food.  Nowadays it's usually served in formal parties and weddings.

For those not familiar with this dish can simply call it the oriental roast  Grin

 
Ingredients:
 
- Chicken, one whole, prick with fork
- Cooking oil, as much desired for frying onion
- Raw papaya or kacheri* powder, 1 teaspoonful
- Garlic and ginger paste, 1 tsp each
- Powdered almond, 1 tsp
- Garam masala (allspice) 1 tsp
- Whole cardamoms, cloves and cinamon - few of each
- Onion, 1, fried brown and crushed
- Yogurt beaten, about 4 tsp
- Tumeric, about quarter tsp
- Cumin powder, 1 tsp
- Corriander powder, 1 tsp
- Chilli powder, half tsp (or more if desired)
- Salt
- Saffron, few strands
- Kewra water, one or two drops only
 
Method:
 
Wash the chicken whole well and prick.  Apply raw papaya paste or kacheri powder, whichever is being used with salt over the chicken and rub well all over.  Marinate for 2 hours.  Please note, I don't like using a whole chicken.  Just looks a bit odd to me.  So while buying it at the Halal shop, I have it cut into 4 large pieces.  Whether you like it this way or whole, is upto to you.
 
Slice onions and fry them brown in oil in a cooking container, then crush.  Keep aside.  Also keep the remaining oil in the container.  It will be required later.
 
Mix all powdered spices, whole spices, crushed onions, and saffron with a drop or two of kewra with yogurt, rub it over the whole chicken, prick and leave for amother 20 minutes.  
 
Heat the leftover cooking oil in the same container.  Fry the marinated chicken and spices in it for a while.  Sprinkle a little water and cook on simmer till tender (approx. 30 minutes) and oil can be seen along the sides.  If it seems too dry, a little more water before putting it on simmer.
 
Serve with fresh tomato slices, onion rings and chopped green corriander decorated around the side of the dish.  Can be eaten with boiled rice or pitta bread.
 
Some people prefer to cook it in the oven.  In that case, grease an oven proof dish or alumimium tray, pour the cooking oil over the marinated chicken whole, sprinkled with a little water and bake for 20 to 30 minutes, covered and uncover during last 5 minutes.  
 
 
 

Whole chicken murgh musallam with
gravy.  For this you would need to add a
bit more water.


* for info on Kacheri, check here.
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Heba E. Husseyn
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« Reply #1 on: April 30, 2009, 09:37:55 pm »

OK - now, thanks sis.  You were our main menu provider for tonite's rather late dinner  Grin  In the afternoon I peeped into the forum and found this awesome recipe of "oriental roast."  Fortunately I had all the ingredients and the kids had had a late lunch so they didn't want a very early dinner.  Just finished preparing it.  It's still on the cooker.  Smells fantastic!!  My husband and the children are already all abuzz with "what's cookin for dinner"  Grin Cheesy Grin  thanks again ....
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Ruhi_Rose
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« Reply #2 on: May 01, 2009, 04:35:47 pm »

yu-hoo!  I'm glad I helped u to decide what to cook last evening.  How did it turn out?
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« Reply #3 on: May 02, 2009, 12:49:36 am »

It turned out fabulous, honestly.  Everyone loved it.  I didn't use whole chicken though.  There were 4 or 5 quite large boneless chicken breast pieces in the freezer.  I used those.
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Zeynab
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« Reply #4 on: May 13, 2009, 01:55:09 am »

Wow .. sounds fabulous!  I made this once several years ago.  Really turned out nice.  I used raw papaya, but more than just one teaspoon.  Must have been at least 3 tsp for about 8 chicken pieces. 
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