Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 2 cups yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1 cup ghee
- 1 cup onions, sliced
- 1 cup almonds, blanched and peeled
- 1 cup raisins
- 1 cup fresh cream
- 1 tbsp saffron, soaked in 1/4 cup milk
- 1 tsp rose water
- 1 tsp kewra water
- 1 tsp sugar
Special Equipment Needed:
- Large pot or Dutch oven
- Blender or food processor
- Kitchen twine
Step-by-Step Instructions:
1. In a large bowl, mix together yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt.
2. Marinate the chicken in the yogurt mixture for at least 2 hours or overnight in the refrigerator.
3. Preheat the oven to 350°F.
4. In a large pot or Dutch oven, heat ghee over medium heat.
5. Add sliced onions and fry until golden brown.
6. Remove the chicken from the marinade and stuff it with blanched almonds and raisins.
7. Tie the legs and wings of the chicken with kitchen twine.
8. Place the chicken in the pot with the fried onions and cook for 10 minutes on each side until golden brown.
9. Pour the remaining marinade over the chicken and cover the pot with a lid.
10. Bake in the preheated oven for 1 hour or until the chicken is cooked through.
11. In a blender or food processor, blend fresh cream, soaked saffron, rose water, kewra water, and sugar until smooth.
12. Once the chicken is cooked, remove it from the pot and place it on a serving platter.
13. Pour the cream mixture over the chicken and garnish with additional blanched almonds and raisins.
14. Serve hot with naan or rice.
Time:
Preparation time: 30 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 640
Fat: 47g
Carbohydrates: 23g
Protein: 29g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Fresh cream can be substituted with heavy cream or coconut cream.
- Saffron can be substituted with turmeric.
Variations:
- Add potatoes, carrots, and peas to the pot with the chicken for a one-pot meal.
- Use boneless chicken breasts or thighs instead of a whole chicken.
- Add more spices or adjust the spice level to your liking.
Tips and Tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Tie the legs and wings of the chicken with kitchen twine to keep it from falling apart while cooking.
- Baste the chicken with the marinade every 20 minutes while baking for a more flavorful and moist chicken.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the chicken on a large platter with additional blanched almonds and raisins as garnish.
Garnishes:
Blanched almonds and raisins
Pairings:
Naan or rice
Suggested Side Dishes:
- Raita (yogurt dip)
- Vegetable biryani
- Saag paneer (spinach and cheese curry)
Troubleshooting Advice:
- If the chicken is not cooked through after 1 hour, continue baking until the internal temperature reaches 165°F.
- If the chicken is browning too quickly, cover it with foil to prevent burning.
Food Safety Advice:
- Make sure to wash your hands and all surfaces that come in contact with raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Mughlai Murgh Musallam is a traditional Indian dish that originated in the Mughal Empire. It is a rich and flavorful dish that was often served to royalty and nobility.
Flavor Profiles:
Mughlai Murgh Musallam is a rich and creamy dish with a blend of spices and sweet and nutty flavors from the almonds and raisins.
Serving Suggestions:
Serve Mughlai Murgh Musallam as a main dish for a special occasion or dinner party.
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Region: Indian