How To make Murgh Musallam(Chicken Curry)
1 Chicken
1 Ginger piece, fresh
-(about 3/4 inch of -a ginger root) 14 Garlic cloves
-(or less) 1 lg Onion
1 Cinnamon stick
2 Brown cardamom pods,
-whole 4 Green cardamom pods,
-whole 1 Star anise, whole
-(use all 8 arms and -the seeds inside them) 14 Black peppercorns
-(or less) 8 Cloves (or less)
1 t Turmeric
1 t Red chili powder
-(or substitute fresh -red chilies, diced) 2 Green chilies
1/2 c Yogurt
1/4 c Oil (preferably ghee,
-if available) Salt to taste Coriander leaves, -fresh (optional)
Clean and joint chicken. If you don't like the skin, remove it. Mash the ginger into a paste (or chop finely) and mince the garlic. Heat oil in a large frying pan. Use "medium-high heat". Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. NOTES: * Chicken curry -- This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. * You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. : Difficulty: easy, though timing matters when cooking the onions. : Time: 20 minutes preparation, 1 1/2 hours cooking. : Precision: measure the oil. : Joseph Sotham <joseph@ubc-medgen.cdn> : University of British Columbia, Vancouver BC : It is better to travel happily than to arrive : Copyright (C) 1986 USENET Community Trust
How To make Murgh Musallam(Chicken Curry)'s Videos
Murgh musallam literally means 'whole chicken'.#crispychicken #tandoori #lovechicken #grillchicken
Pakistani Murgh Musallam Recipe | मुर्ग मुसल्लम । Chicken Curry Recipe | चिकन करी रेसिपी
Pakistani Murgh Musallam Recipe | मुर्ग मुसल्लम । Chicken Curry Recipe | चिकन करी रेसिपी
#murghmusallam #murgmusallam #chickencurry #amitgasm
Ingredients:-
- 1 Kg Whole Chicken
- 200 Grams Minced Chicken
- 2 Boiled Eggs
- 1 Lemon Juice
- 200 Grams Curd
- 2.5 Tbsp Roasted Crushed Kasoori Methi
- 1.25 Tbsp Salt
- 1.25 Tbsp Red Chilli Powder
- 1 Tbsp Cumin Powder
- 0.5 Tbsp Black Pepper Powder
- 1.25 Tbsp Garam Masala Powder
- 0.5 Tbsp Kashmiri Red Chilli Powder
- 1.5 Tbsp Ginger-Garlic Paste
- 4 Tomatoes
- 10 Garlic Cloves
- 2 Inch Ginger
- 2 Strings of Curry Leaves
- 7 Green Chillies
- 6 Soaked Kashmiri Red Chillies
- Handful of Coriander Leaves
- Handful of Mint Leaves
- 2 Tbsp Poppy Seeds
- 1 Bay leaf
- 2 Inch Cinnamon
- 2 Green Cardamom
- 2 Cloves
- Half mace
- 6 Onions
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मुर्ग़ मुसल्लम
मुर्ग मुसल्लम
चिकन करी रेसिपी
Murgh Musallam Recipe | How to make Murgh Musallam |Mughlai Chicken Recipe| Restaurant Style no oven
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron , and garam masala with nuts decorated with almonds .
This is one the best and hit recipe of mine so I would highly recommend you to try it with followthe proper steps as shown in the video. It has extra ordinary taste flavor
Ingredients we need for the recipe:
Murgh Musallam
Eggs(boiled) 3
Roast and make paste????????
Peeled off Almonds 30
Cashew nut 15
Chironji 1 tbs
1/2 tsp fennel seeds
Poppy seeds 2 Tablespoons
First Marination:????????
Whole Chicken
salt 1tsp
Kewra 1 Tbs
saffron 1tbsp
ginger garlic paste 2 tbsp
thick yogurt ¾ cup
red chilli powder 1 tsp
cardamom powder ½ tsp
cumin powder 1/2 tsp
coriander powder 1 tsp
Gravy:????????
oil 1 cup
ginger garlic paste 2 tbsp
2 chopped onions
salt 1 tsp / to taste
Turmeric powder 1/2 tsp
red chilli powder 2 tsp
Coriander powder 1 Teaspoons
Cumin powder 1/2 Teaspoons
2 tomatoes chopped
1 tsp black pepper powder
cardamom powder ½ tsp
1/2 Tsp shahi zeera
garam masala 1/2 tsp
1 Tbs lemon juice
Yogurt thick 1 cup
Add roasted nuts masala
1 tbs Kasoori methi
chopped coriander leaves
mint leaves
2 tbs mawa
1/2 cup milk cream
butter 50 gm
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Mughlai Murgh Musallam Recipe | Restaurant Style Murgh Musallam Recipe | Tasty And Delicious Recipe
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Murgh Musallam: Recipe in Description #shorts #youtubeshorts #murghmusallam #chickencurry #eggcurry
Murgh Musallam: Recipe in Description #shorts #youtubeshorts #murghmusallam #chickencurry #eggcurry
MURGH GHAR-GRIHASTI RECIPE:- (YOU CAN USE THIS SAME RECIPE FOR CURRY CUT CHICKEN TOO)
Ingredients & Recipe below:
- Marinate 1.2 kgs chicken with 1 cup curd, 1.5 lemon juice, 1 tbsp each of salt, red chilli powder, black pepper powder, roasted crushed kasoori methi, coriander powder, green chilli paste, half tsp turmeric, half tbsp each of garam masala powder and cumin powder. Take 1 boiled egg and cover it fully with chicken mince and coat with the same leftover marination (Optional). Let it rest for 2 hours at least.
- Heat 4-5 tbsp pin in a heavy bottom kadhai and add in 2.5 inch cinnamon stick and 4 cloves. Let it pop for 30 seconds then add in the marinated chicken. Fry the chicken well fron all sides if using whole chicken then fry in the egg covered with chicken mince.
- Prepare a smooth paste by blending together 12-15 blanched skinless almonds, 12-15 cashew nuts soaked in warm water, 5 crispy fried brown onions, 2 strings of curry leaves, 1 cup curd, 1 tsp each of black peppercorns, slightly roasted cumin seeds, 1 tbsp slightly roasted coriander seeds, 1 tsp each of salt, red chilli powder, 6 Kashmiri red chillies soaked in warm water, 12 cloves of garlic and 2.5 inch ginger adding just a bit of water.
- Align the chicken on one side of the kadhai and fry this paste for 2.5 minutes on high flame them mix with the chicken. Now add in 2 cups water giving it a nice mix and pouring the gravy you on top of the chicken. Close the lid turning flame to low for 15-20 minutes checking in between.
(Keep the timings as per the weight of your chicken or the pieces you are using.) Lastly add in a tsp of garam masala powder giving it a good mix and garnish with chopped coriander leaves.
Murgh Musallam | With out Oven Murgh Musallam| Whole Chicken Curry
Ingredients...
Marination....
Ginger..2inch
Garlic..6cloves
Green chilli.. 5
Fennel seeds..1tsp
Black pepper.. 1tsp
Turmeric powder.. 1/2tsp
Red chilli powder... 1tsp
Salt... as per taste
Coriander leaves
Stuffing....
Eggs..2
Chopped onion.. 2
Green chilli... 2
Tomato.. 1.
Gravy....
Cashew nuts...10
Almonds... 10
Onion... 2 medium size
Tomato puree...1cup
Green chilli...2
Turmeric powder...1tsp
Redchilli powder.. 1tsp
Coriander powder.. 1tsp
Garam masala... 1tsp
Fennel seeds..1/2tsp
Balack pepper... 1/2 tsp
Green cardamom.. 4
Black cardamom.. 1
Cinnamon stick.. 1/2 inch
Cloves... 5
Oil... 2cup
Salt.. as per taste
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