India > Awadhi > Chicken

Awadhi Murgh Musallam Recipe

Ingredients with Measurements:
- 1 whole chicken (approximately 1.5 kg)
- 2 cups yogurt
- 1 cup cream
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt, to taste
- 1/4 cup ghee (clarified butter)
- 1/4 cup almonds, blanched and sliced
- 1/4 cup cashews, blanched and sliced
- 1/4 cup raisins
- 1/4 cup fresh coriander leaves, chopped

Special equipment needed:
- Large deep pan with lid
- Blender or food processor

Step-by-step instructions:
1. Clean and wash the chicken thoroughly. Make small slits all over the chicken with a sharp knife.
2. In a blender or food processor, blend together the yogurt, cream, onions, garlic, ginger, bay leaves, cardamom pods, cloves, cinnamon stick, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt until smooth.
3. Heat the ghee in a large deep pan over medium-high heat. Add the chicken and fry until golden brown on all sides.
4. Remove the chicken from the pan and set aside.
5. In the same pan, add the blended spice mixture and cook for 5-7 minutes, stirring constantly.
6. Add the chicken back to the pan and coat it with the spice mixture.
7. Add enough water to the pan to cover the chicken. Bring to a boil, then reduce the heat to low and cover the pan with a lid.
8. Cook for 45-50 minutes, or until the chicken is cooked through and tender.
9. Remove the chicken from the pan and place it on a serving platter.
10. In the same pan, add the almonds, cashews, raisins, and fresh coriander leaves. Cook for 2-3 minutes, stirring constantly.
11. Pour the nut and raisin mixture over the chicken.
12. Serve hot with naan or rice.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Medium-high heat for frying the chicken, low heat for cooking the chicken in the spice mixture.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 500
Fat: 35g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sugar: 6g
Sodium: 400mg

Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Almonds, cashews, and raisins can be substituted with any nuts or dried fruits of your choice.

Variations:
- Add potatoes or other vegetables to the pan to make it a one-pot meal.
- Use boneless chicken for a quicker cooking time.
- Add more or less spice depending on your preference.

Tips and tricks:
- Make sure to clean the chicken thoroughly before cooking.
- Use a deep pan with a lid to ensure the chicken cooks evenly.
- Fry the chicken until golden brown before adding it to the spice mixture for extra flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Place the chicken on a large serving platter and garnish with fresh coriander leaves and sliced almonds.

Garnishes:
Fresh coriander leaves, sliced almonds, and a sprinkle of red chili powder.

Pairings:
Naan bread, rice, or a side salad.

Suggested side dishes:
Cucumber raita, roasted vegetables, or a simple green salad.

Troubleshooting advice:
- If the chicken is not cooked through, add more water to the pan and continue cooking until tender.
- If the spice mixture is too thick, add more water to thin it out.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
Awadhi cuisine is a cuisine native to the city of Lucknow in the northern Indian state of Uttar Pradesh. It is known for its rich and flavorful dishes, often made with meat and spices.

Flavor profiles:
This dish is rich and creamy with a blend of warm spices and a touch of sweetness from the raisins.

Serving suggestions:
Serve this dish as the main course for a special occasion or dinner party.

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Region: Indian

Taste: Spicy, Savory, Tangy, Rich, Aromatic