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Murgh Mussallam - SK Khazana

Pride of every Moghlai kitchen – murgh musallam is a rich and flavourful chicken preparation This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Whole chicken, Chicken mince
Cuisine Indian
Course Main Course Chicken
Prep Time 2-2.30 hour
Cook time 1-1.30 hour
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Murgh Mussallam - SK Khazana

  • 1.75 grams Whole chicken skinned and fat removed
  • 1 cup Chicken mince
  • A large pinch of saffron
  • 2 tablespoons Screwpine essence
  • 1/4 cup Dessicated coconut
  • 2-3 tablespoons Poppy seeds
  • 3-4 tablespoons Chironji
  • 2 tablespoons Coriander seeds
  • 1/2 tablespoon Cumin seeds
  • 1 inch Cinnamon stick broken
  • 8-10 Black peppercorns
  • 2-4 Cloves
  • 6-8 Green cradamoms
  • 1 1/2 cups Yogurt
  • 2 tablespoons Browned onion paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • 2 teaspoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • Salt to taste
  • 8-10 Almonds, blanched and peeled
  • 6-8 Hard boiled eggs peeled
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 2-3 tables for garnish Fried onion
  • A few fresh mint leaves
  • 2-3 tablespoons Ghee
  • Refined flour dough for sealing
  • 2 Hard boiled eggs cut into round slices for garnish
  • Silver warq for garnish

Method

  1. Soak saffron with kewra water and mix well. Prick the entire chicken with a fork. Apply the saffron mixture on the outside and inside of the chicken. Place it in a big plate and refrigerate to marinate for 30 minutes.
  2. Heat a non-stick pan, add desiccated coconut and dry roast till it turns golden in colour, take it off the heat and transfer in a bowl.
  3. Add poppy seeds to the same pan and dry roast it till lightly golden and transfer into the same bowl. Dry roast charoli / chironji till its colour darkens a little and transfer into the same bowl.
  4. Dry roast coriander seeds, cumin seeds, cinnamon, black peppercorns, cloves and green cardamoms in the same pan till fragrant and transfer into the same bowl. Mix well and let it cool down slightly.
  5. Transfer the roasted ingredients into a blender jar, add ¼ cup water and blend. Add ¼ cup water and blend again into a fine paste.
  6. Take yogurt in a big bowl, add the ground paste, browned onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp red chilli powder, turmeric powder and salt and whisk well to make a smooth mixture without any lumps.
  7. Bring the chicken out of the refrigerator and place it in another big bowl, and apply the second marinade inside and outside it properly. Keep the bowl in the refrigerator to marinate for 30 minutes.
  8. Meanwhile to make the stuffing, take chicken mince in a bowl, add salt, remaining ginger paste, remaining garlic paste and almonds. Chop 4-5 eggs and add to the same bowl.
  9. Add remaining red chilli powder, cumin powder, garam masala powder, fried onion and hand torn mint leaves and mix well.
  10. Coat 2-3 eggs with the stuffing mixture and put them into the cavity of the chicken. Secure the chicken leg by inserting the bone underneath the skin or secure it with thread.
  11. Heat ghee in a large handi, place the chicken along with the remaining marinade in it, sear on high heat till light golden brown on all sides. Cover the handi with a lid and seal the edges with dough. Place a tawa under the handi and cook on low heat for 45 minutes.
  12. Lift the entire chicken and place it on a serving platter and pour the gravy over it.
  13. Garnish with boiled egg slices, fried onion, a few mint leaves and silver warq and serve hot.
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