Stuffed and Baked Murg Mussallam | मुर्ग मुस्सल्लंम







Ingredients for the marinate:

1 whole chicken
200 grams curd
4 tbsp tandoori masala
Juice of 3 lime 
4 tbsp ginger garlic paste
1 tsp red chilli powder + 1 tsp kashmiri red chilli (for coloring)
1 tsp turmeric powder
Salt to taste
2 tbsp olive oil

Make Deep cuts in the chicken. Mix the above ingredients together. Rub the chicken nicely with all other ingredients and marinate for 2 hours in refrigerator.
Tie the legs of Chicken and Roast till it is half done. Spray oil in between if needed.

For the Stuffing:
3 big onions chopped
½ cup chopped almonds
½ cup chopped pistachio
1 tbsp cooking oil
Heat oil in a pan. Cook onions till it turns pink. Add almonds and pistachio. Mix together. Keep Aside

For the gravy:

Make puree of 4 tomatoes and mix  it with the left over marinate.Add 1 tbsp garam masala powder roasted for few minutes
Pour the puree mix in a deep pot.
Open the legs of chicken and stuff with onion dry fruit mixture.
Put the chicken in the marinade back with legs up. Cover and cook for 10 minutes more.
Serve with rice/naan/ roti/chappati




3 comments:

  1. This is one kickass recipe. Looks super delicious!

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  2. Wow! Delicious murgh musallam! Lovely snaps and a wonderful colour and texture to to the dish! Do visit my blog at- http://www.rita-bose-cooking.com/

    ReplyDelete