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Murgh Musallam: Spicy Chicken Recipe
Murgh Musallam is one of the best spicy chicken recipes that you can try this afternoon. This delightful chicken recipe has a rich and creamy texture and a lip-smacking taste which makes it simply irresistible. Murgh Musallam is a famous chicken recipe in North India. It is prepared on various festive occassions like marriages or festivals.
Murgh Musallam is prepared using a blend of fragrant Indian spices which are first roasted. This adds to the taste and flavour of the dish. The almonds add a subtle flavour and gives the dish its creamy texture. To prepare this spicy chicken recipe you need to have some time in your hand as the procedure is a bit lengthy.
So, take a break from the calorie count for a day and prepare this awesome chicken recipe. This recipe of Murgh Musallam is definitely worth a try.
Serves: 5
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
- Chicken- 1kg (cut into medium size pieces)
- Onions- 2 (large, sliced)
- Garlic- 4 cloves (sliced)
- Tomatoes- 2 (large, pureed)
- Red chilli powder- 1tsp
- Almonds- 10 (soaked in warm water)
- Salt- as per taste
- Oil- 2tbsp
- Water- 2 cups
- Coriander leaves- 2tbsp (chopped)
For dry roast
- Peppercorns- ½ tsp
- Cumin seeds- ½ tsp
- Coriander seeds- 1tsp
- Cinnamon stick- 1 piece
- Cloves- 4
- Cardamom- 2
For marinade
- Ginger-garlic paste- 1tbsp
- Green chilli paste- 2tsp
- Yogurt- 1 cup
- Red chilli powder- ½ tsp
- Turmeric powder- ½ tsp
Procedure
1. Wash and clean the chicken pieces properly with water.
2. Marinate the chicken pieces with the ingredients listed under 'for marinade'. Keep it aside for half an hour.
3. Dry roast all the items listed under 'for dry roast'. Keep it aside.
4. Grind the soaked almonds into a thick paste with a little water. Keep it aside.
5. Heat one teaspoon of oil in a pan and add the sliced onions, garlic and saute for about 5-6 minutes on medium flame.
6. Once the onions turn golden brown, switch off the flame and allow it to cool.
7. Once it cools down completely, grind the onions, garlic and the dry roasted ingredients with two table spoon of water into a thick paste in a grinder.
8. Heat one tablespoon of oil in a vessel and add the chicken pieces. Cook for 6-7 minutes.
9. Add the ground paste and cook for another 4-5 minutes.
10. Pour in the tomato puree and cook for 3-4 minutes.
11. Now add salt, red chilli powder, almond paste and cook for another 5-6 minutes.
12. Add water, cover and cook for 20 minutes on low flame.
13. Once done, switch off the flame and garnish with chopped coriander leaves.
The creamy and spicy Murgh Musallam is ready to be served. Enjoy this spicy chicken recipe along with rice or rotis.
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