🇮🇳 Indian

Awadhi Murgh Musallam

Name: Awadhi Murgh Musallam
Prep time: 30 min
Cook time: 42 min
Total time: 72 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Whole Garam Masala Spices; 4 Eggs; 1/4 cup Cashews; 1-2 tsp Red Chili Powder

🇮🇳 Indian

The whole stuffed chicken of the Mughal table, eggs and cashews hidden inside. The Sunday-special format that every region does differently. Serve with rice, rotis or buttered pav for the gravy.

Prep 30 min Cook 42 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Whole Garam Masala Spices1 tsp
Eggs4
Cashews1/4 cup
Red Chili Powder1-2 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Season the chicken with salt and the ground spices, rub in ginger garlic paste, and let it sit while you build the rest.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Build the masala: paste, tomato, powders — cook until thick, glossy and clearly done.
4
Turn the chicken through the masala with the eggs, let it sear, then pour in warm water and cover.
5
Simmer till done — the meat should leave the bone without a fight — then finish with garam masala and cilantro.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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