Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 2 cups yogurt
- 1 cup fried onions
- 1/2 cup ghee or oil
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 2-3 green chilies, slit
- 1 lemon, sliced
Special equipment needed:
- Large deep pan with a lid
- Blender or food processor
Step-by-step instructions:
1. Clean and wash the chicken thoroughly. Make deep cuts on the chicken with a sharp knife.
2. In a blender, blend together yogurt, fried onions, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt to make a smooth paste.
3. Heat ghee or oil in a large deep pan. Add the chicken and fry until golden brown on all sides. Remove the chicken from the pan and keep aside.
4. In the same pan, add the prepared paste and cook for 5-7 minutes until the oil separates.
5. Add the fried chicken to the pan and coat it well with the prepared paste.
6. Add chopped coriander leaves, mint leaves, green chilies, and lemon slices to the pan. Pour 1 cup of water and cover the pan with a lid.
7. Cook on low heat for 45-50 minutes or until the chicken is cooked through and tender.
8. Once done, remove the chicken from the pan and place it on a serving dish.
9. Strain the gravy through a sieve and pour it over the chicken.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Cook on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 350mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Fried onions can be substituted with caramelized onions.
Variations:
- Add cashew paste or almond paste to the gravy for a richer taste.
- Add raisins and saffron to the gravy for a sweeter taste.
- Add boiled eggs to the gravy for a vegetarian variation.
Tips and tricks:
- Make deep cuts on the chicken to allow the marinade to penetrate.
- Marinate the chicken overnight for better flavor.
- Use a large deep pan with a lid to cook the chicken evenly.
- Add water to the gravy if it becomes too thick.
- Garnish with chopped coriander leaves and mint leaves before serving.
Storage instructions:
Store the leftover chicken and gravy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and gravy in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Hyderabadi Murgh Musallam on a large serving dish with lemon slices and chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves and mint leaves
Pairings:
- Serve with naan, roti, or rice.
- Serve with raita and salad.
Suggested side dishes:
- Vegetable biryani
- Aloo gobi
- Baingan bharta
Troubleshooting advice:
- If the chicken is not cooked through, cook for an additional 10-15 minutes.
- If the gravy is too thin, cook on high heat for a few minutes until it thickens.
- If the gravy is too thick, add water to thin it out.
Food safety advice:
- Wash hands and utensils thoroughly before handling food.
- Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Hyderabadi Murgh Musallam is a traditional dish from the city of Hyderabad in India. It is a rich and flavorful dish that is typically served on special occasions and festivals.
Flavor profiles:
Spicy, tangy, and aromatic
Serving suggestions:
Serve the Hyderabadi Murgh Musallam as a main course for lunch or dinner.
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Region: Indian