🇮🇳 Indian

Murgh Musallam Awadhi

Name: Murgh Musallam Awadhi
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Whole Garam Masala Spices; 1-2 tsp Red Chili Powder

🇮🇳 Indian

Whole spiced chicken sealed and slow-cooked, the Awadhi murgh musallam of Lucknow banquets. The Sunday-special format that every region does differently. Serve with rice, rotis or buttered pav for the gravy.

Prep 23 min Cook 35 min Serves 3 Medium

Ingredients

Chicken500 g, bone-in pieces
Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Whole Garam Masala Spices1 tsp
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
Stir in the paste and green chilies, then tomato and spices, frying till the masala darkens and splits.
4
Add the marinated chicken with the whole garam masala spices; sear on high for five minutes, then add hot water to come halfway and simmer covered.
5
Reduce to your preferred consistency, rest five minutes, and finish with the yogurt and cilantro.

Chef's tip

Never crowd the pot when searing; brown in batches if needed.

Cook it with your pantry → Share this page: /dish/30867

Watch how it's made

Video: Stuffed Murgh musallam recipe In English and Urdu || desi Chaska || dawat recipe. · on YouTube