Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 1 cup plain yogurt
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons ghee
- 1 cup water
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Large deep pan with lid
Step-by-step instructions:
1. In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt to make a marinade.
2. Rub the marinade all over the chicken, making sure it is well coated. Cover and refrigerate for at least 2 hours or overnight.
3. In a large deep pan, heat ghee over medium heat. Add sliced onions and fry until golden brown.
4. Add marinated chicken to the pan and fry for 5-7 minutes on each side until it is lightly browned.
5. Add 1 cup of water to the pan and bring it to a boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for 30-40 minutes or until the chicken is cooked through.
6. Once the chicken is cooked, remove it from the pan and place it on a serving dish.
7. Increase the heat to high and let the gravy in the pan thicken for 5-7 minutes.
8. Pour the gravy over the chicken and garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Marination time: 2 hours or overnight
Cooking time: 40 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 22g
Protein: 34g
Carbohydrates: 8g
Fiber: 1g
Sugar: 4g
Sodium: 350mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Coriander leaves can be substituted with parsley or mint.
Variations:
- Add chopped tomatoes to the gravy for a tangy flavor.
- Add boiled eggs to the gravy for a richer taste.
- Add cashew paste or cream to the gravy for a creamier texture.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for the best flavor.
- Fry the chicken on medium heat to avoid burning.
- Use a deep pan with a lid to ensure the chicken is cooked through.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve on a large platter with sliced onions and lemon wedges.
Garnishes:
Chopped coriander leaves or parsley.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber raita, mixed vegetable curry, or roasted vegetables.
Troubleshooting advice:
- If the chicken is not cooked through, add more water and let it simmer for a few more minutes.
- If the gravy is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Murgh Musallam is a traditional Mughlai dish that originated in the Indian subcontinent during the Mughal era.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian