Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 2 cups of yogurt
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons of ginger-garlic paste
- 2 teaspoons of red chili powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of fennel seeds
- 1 teaspoon of black peppercorns
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of fenugreek seeds
- 2 bay leaves
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- Salt, to taste
- Oil, for cooking
- Fresh coriander leaves, for garnishing
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind together the fennel seeds, black peppercorns, mustard seeds, cumin seeds, and fenugreek seeds to make a spice blend.
2. In a large pot or Dutch oven, heat oil over medium heat. Add the bay leaves, cinnamon sticks, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the spice blend, red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Mix well and cook for a minute.
7. Add the yogurt and mix well. Cook for a few minutes until the oil separates from the mixture.
8. Add the whole chicken and coat it well with the spice mixture.
9. Add enough water to cover the chicken. Add salt to taste.
10. Cover the pot and cook on low heat for about an hour or until the chicken is cooked through.
11. Once the chicken is cooked, remove it from the pot and place it on a serving dish.
12. Garnish with fresh coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 40g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Greek yogurt can be substituted for regular yogurt.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add potatoes, carrots, or other vegetables to the dish.
- Use boneless chicken for a quicker cooking time.
- Add cashews or almonds for a richer flavor.
Tips and tricks:
- Make sure to clean and wash the chicken thoroughly before cooking.
- Use a large pot or Dutch oven to ensure the chicken is fully covered with water.
- Adjust the spice level to your preference by adding more or less red chili powder.
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 stovetop until heated through.
Presentation ideas:
Serve on a large platter with fresh coriander leaves and lemon wedges.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Roasted eggplant
Troubleshooting advice:
- If the chicken is not fully cooked, continue cooking until it reaches an internal temperature of 165°F.
- If the sauce is too thin, cook on high heat for a few minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chettinad Murgh Musallam is a traditional Indian dish from the Chettinad region of Tamil Nadu. It is known for its spicy and flavorful sauce.
Flavor profiles:
Spicy, tangy, and flavorful.
Serving suggestions:
Serve hot with steamed rice or naan bread.
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Region: Indian