Wednesday, 25 December 2013

Murg Mussallam

This recipe is adapted from the book of madhur jaffrey with some minor adjustments here and there. I have tried Murg Mussallam many a times over stove top, but this is the easiest, clean and most convenient way to handle the whole bird, I must say. It is healthy too, as you are baking it after long marination with minimum oil. Obviously, this is the main attraction of our Christmas Lunch today. 


For the marinade -

  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Yoghurt - 6 tbsp
  • turmeric
  • salt
  • Kashmiri Red Chili Powder
  • flreshly ground black pepper

You also need -

  • One Whole chicken
  • onions- 8, chopped
  • Garlic - 1 tbsp
  • Ginger Paste - 1 tbsp
  • Charmagaz - 2 tbsp
  • ground cumin - 2 tsp
  • ground coriander - 2 tsp
  • turmeric
  • Green Chili Paste - 1 tbsp
  • Salt
  • vegetable oil - 4 tbsp
  • Lemon juice - 2 tbsp

Mix all the marination ingredients and rub the chicken, inside out,with the marinade. Set aside, unrefridgerated, for 2 hours.

Put the oil in a large, non-stick pan and set over medium-high heat. When hot, put chopped onion and fry till golden brown. 

Add the ginger, garlic and charmagaz paste, then add the cumin, coriander, turmeric, green chilli and salt.  Fry, stirring, for 8-9 minutes. Add the lemon juice, black pepper and garam masala. Mix. Turn off the heat and let the paste cool.

Pre heat the oven to 180C.

When the chicken has finished sitting in its marinade for 2 hours, spread out a piece of aluminium foil, large enought to enclose the chicken. Put the chicken, breast up, in the centre of the foil.  Rub the chicken, inside out,  with the fried spice paste. 

Bring the ends of the foil towards the centre to form a tight packet. 

Put the wrapped chicken, breast up, on a baking tray and bake in the oven for 1 hour or until the chicken it tender. 
Cut the foil using a knife carefully, there may be steam trapped inside the packet, so be very very careful. Cut the soft and juicy chicken and serve.

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