Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 1 cup yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp ghee
- 1 cup sliced onions
- 1 cup sliced tomatoes
- 1 cup chicken stock
- 1/2 cup cashew nuts
- 1/2 cup raisins
- 1/2 cup fresh cream
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Large pot with lid
- Blender or food processor
Step-by-step instructions:
1. Clean and wash the chicken thoroughly. Make a few deep cuts on the chicken with a sharp knife.
2. In a bowl, mix together yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
3. Rub the yogurt mixture all over the chicken, making sure to get it into the cuts. Marinate the chicken for at least 2 hours or overnight in the refrigerator.
4. Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.
5. Add sliced tomatoes and cook until they are soft and mushy.
6. Add chicken stock, cashew nuts, and raisins. Bring to a boil and then reduce heat to low.
7. Add the marinated chicken to the pot and cover with a lid. Cook for 45 minutes to 1 hour, or until the chicken is cooked through.
8. Remove the chicken from the pot and keep it aside.
9. Using a blender or food processor, blend the remaining mixture in the pot until smooth.
10. Return the blended mixture to the pot and add fresh cream. Cook for 5 minutes.
11. Place the chicken back in the pot and cook for another 5 minutes.
12. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 20 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Cashew nuts can be substituted with almonds or pistachios.
- Fresh cream can be substituted with coconut cream or evaporated milk.
Variations:
- Add potatoes or carrots to the pot for a more hearty meal.
- Add dried apricots or prunes for a sweeter flavor.
- Add saffron for a more authentic Kashmiri flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Use a sharp knife to make deep cuts in the chicken to allow the marinade to penetrate.
- Use a blender or food processor to blend the mixture in the pot for a smoother sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve on a large platter with the sauce poured over the chicken. Garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve with naan bread or rice.
- Pair with a refreshing cucumber raita.
Suggested side dishes:
- Aloo gobi (potato and cauliflower curry)
- Baingan bharta (smoky eggplant curry)
- Palak paneer (spinach and cheese curry)
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken stock or water.
- If the chicken is not cooked through, cook for a few more minutes until fully cooked.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kashmiri Murgh Musallam is a traditional dish from the Kashmir region of India. It is a rich and flavorful dish that is typically served at special occasions and celebrations.
Flavor profiles:
Spicy, tangy, creamy, nutty
Serving suggestions:
Serve hot with naan bread or rice for a delicious and satisfying meal.
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Region: Indian