Murg Musallam

Method

1. 1

   For the mince, heat oil in a kadai and add the onions. Fry them until light golden.

   Sunflower OilOnion

2. 2

   Add the ginger-garlic paste and green chillies and fry until no longer raw in aroma. Add the chopped nuts and raisins and mix well.

   Ginger Garlic PasteGreen ChilliMixed NutsRaisins

3. 3

   Add the powdered spices, salt.Add the mint and coriander leaves mix well.

   Kashmiri Red Chilli PowderGaram Masala PowderSaltCoriander LeavesMint Leaves

4. 4

   Add the mince and mix well to prevent it from becoming a lump. Cook the mince half done

   Chicken Mince

5. 5

   Make slits on the whole chicken carcass and rub with oil, salt and red chilli powder.

   Kashmiri Red Chilli PowderSunflower OilSaltChicken (Whole)

6. 6

   Stuff the mince in the cavity along with the boiled eggs. Use a string and tie up the chicken to enclose the mince well.

   Boiled Eggs

7. 7

   Heat oil, in a pot and add the chicken trussed chicken carcass and get a brown colour on all sides by frying in hot oil for less time, we don’t want to cook the chicken, just browning the outside. About 4-5 mins per side.Drain the chicken and set aside.

   Sunflower Oil

8. 8

   To make the paste, dry roast the de-skinned almonds and cashew nuts until slightly brown. Add the poppy seeds and roast further for 2 mins.

   AlmondsCashew (full)Poppy Seeds

9. 9

   Blend to a smooth paste with water and set aside.

   Water

10. 10

    For the gravy, heat oil in a kadai, add the whole spices and add the onions. Brown them, lightly. Add the ginger-garlic paste and fry until no longer raw in aroma.

    Sunflower OilMaceGreen CardamomCumin PowderOnionGinger Garlic Paste

11. 11

    Add the tomatoes and cook until completely mashed and add the salt, powdered spices. Mix well and add 2 cups of water.

    TomatoSaltCumin PowderCoriander PowderTurmeric PowderKashmiri Red Chilli PowderGaram Masala PowderWater

12. 12

    Add the prepared paste and bring to a boil.

13. 13

    Add the chicken and reduce the flame. Cook covered for 30 mins while stirring occasionally. Flip the chicken after 20 mins. Keep basting with the gravy.

14. 14

    Once the chicken is cooked and tender. Remove it from the gravy.

15. 15

    To finish the gravy, blend it smooth and add the cream, kewra water and saffron and mix well, prepare a thick and saucy consistency.

    SaffronKewra WaterFresh Cream

16. 16

    Plate the chicken and cut the strings. Top with the gravy, silver leaf and chopped nuts.

    AlmondsSilver Leaf