Chicken Murg Musallam

People who are fond of eating Chicken Murg Musallam, eat it with great enthusiasm. The more you praise its taste, the less it is. It takes some time to make this dish, but when you get praise, the hard work is worth it. According to the name, it is from the royal family i.e. the era of the Mughals. Which has become the favorite dish of all of us today.

Table of Contents

Let’s see the Chicken Murg Musallam recipe –

Clean the chicken and wash it well. Mix curd, ginger garlic paste, salt, Kashmiri red chilli powder, red chilli powder, roasted cumin, garam masala, chaat masala, black pepper powder and kewra in the chicken well.

Add some water to almonds, cashews , cloves, cardamom and poppy seeds and grind them.

Separately, in a bowl add curd, ginger garlic paste, Kashmiri red chilli powder, salt, red chilli powder, coriander powder, roasted cumin and garam masala and water and mix.

Fry finely chopped onions in 2 tablespoons of oil in a pan until soft. After 4 to 5 minutes, add the curd masala and fry on low flame for 12 to 15 minutes. Now add crushed tomatoes and fry for 5 to 7 minutes.

Heat 2 tbsp oil in a pan and fry the marinated chicken . Cook the chicken 50%. Put the remaining masala of marinated chicken in the pan, add cashew-almond paste and cook for 5 to 7 minutes. Add fried chicken also.

Add water as per requirement and once the chicken neck is cooked, add green coriander and green chillies.