মোরগ মোসাল্লাম ( বিয়ে বাড়ির বাবুর্চি দের মত করে নিজেই বানিয়ে নিন ) ॥ Morog Musallam ॥ Chicken Roast

Ingredients

• 800 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 120 g Plain Yogurt (full‑fat, for marination)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Salt
• 3 tbsp Butter (unsalted, divided)
• 1 tbsp Vegetable Oil
• 400 g Tomato Puree (canned or fresh blended)
• 120 ml Heavy Cream (full‑fat)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• ½ tsp Sugar (balances acidity)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well, cover, and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).

   Time: PT15M

2. Sear the Chicken

   Heat 1 tbsp butter and 1 tbsp oil in a skillet over medium‑high heat. Add the marinated chicken (do not overcrowd) and sear until lightly browned, about 3‑4 minutes per side. The chicken does not need to be fully cooked at this stage.

   Time: PT8M

   Temperature: Medium‑high heat

3. Prepare the Tomato Base

   In a separate saucepan, melt 2 tbsp butter over medium heat. Add tomato puree and cook, stirring, for 5 minutes until the raw smell disappears.

   Time: PT5M

   Temperature: Medium heat

4. Season the Sauce

   Stir in sugar, a pinch of salt, and ½ tsp red chili powder. Simmer for 2 minutes, then add ½ cup water (or chicken stock) to achieve a smooth consistency.

   Time: PT2M

   Temperature: Medium heat

5. Combine Chicken and Sauce

   Add the seared chicken pieces (with any juices) to the tomato sauce. Reduce heat to low, cover, and simmer for 10 minutes until the chicken is cooked through and tender.

   Time: PT10M

   Temperature: Low heat

6. Finish with Cream and Fenugreek

   Stir in heavy cream and crushed kasuri methi. Cook gently for another 2 minutes; do not boil once the cream is added.

   Time: PT2M

   Temperature: Low heat

7. Garnish and Serve

   Remove from heat, garnish with chopped cilantro and a drizzle of the remaining butter if desired. Serve hot with naan, roti, or steamed basmati rice.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

12g

Fat

28g

Fiber

2g