शाही मुर्ग मुसल्लम बनाने का आसान तरीका

Ingredients

• 500 g Whole Chicken (cleaned, neck removed, scored on breast and legs)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 3 Tbsp Plain Yogurt (Curd) (full‑fat for tenderness)
• 2 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Degi Red Chili Powder (mild to medium heat)
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 200 g Minced Chicken (freshly minced or ground)
• 2 Tbsp Almonds (dry fruit) (chopped)
• 2 Tbsp Raisins (seedless)
• 2 pieces Boiled Eggs (peeled, optional garnish)
• 1 Tbsp Coriander Stems (chopped)
• 3 Tbsp Clarified Butter (Ghee) (for searing and gravy)
• 1 Tbsp Vegetable Oil (high smoke point)
• 2 large Onions (thinly sliced)
• 2 pods Mace Pods (whole)
• 4 pods Green Cardamom Pods (slightly crushed)
• 4 whole Cloves
• 1 piece Bay Leaf
• 1 small piece Cinnamon Stick
• ¼ cup Cashew Nuts (soaked in hot water then blended into paste)
• 2 drops Rose Water (optional)
• 2 drops Kewra Water (optional)
• ½ tsp Mace‑Green Cardamom Powder (equal parts, for finishing)
• ¼ tsp Black Pepper Powder
• 4 cup Water (for simmering and gravy)

Instructions

1. Prepare the Chicken

   Remove the neck, clean the whole chicken and pat dry. Score the breast lightly and make shallow cuts on the legs and thighs to allow the marination to penetrate.

   Time: PT15M

2. Make the Marinade

   In a bowl combine lemon juice, yogurt, ginger‑garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix well.

   Time: PT5M

3. Marinate the Chicken

   Rub the marinade all over the chicken, making sure to get some under the skin if you keep the skin on. Cover and refrigerate for 30 minutes.

   Time: PT30M

4. Prepare the Stuffing

   In another bowl mix minced chicken, chopped almonds, raisins, ginger‑garlic paste, a pinch of red chili powder, salt and chopped coriander stems until evenly combined.

   Time: PT10M

5. Stuff the Chicken

   Make a small pocket in the cavity, place a boiled egg, fill the cavity with the minced mixture, then seal the opening with a little more mince. Press firmly.

   Time: PT5M

6. Truss the Chicken

   Using butcher’s twine, tie the legs together, bring the wings back and cross the twine behind the bird, securing the shape. Tuck the excess thread inside the cavity.

   Time: PT5M

7. Sear the Chicken

   Heat ghee and oil in the large pot over medium‑high heat (≈350°F). Place the trussed chicken breast‑side down and sear 5 minutes, then flip and sear the other side another 5 minutes until golden.

   Time: PT10M

   Temperature: 350°F

8. Simmer with Water

   Add 2 cups of water, ensuring the chicken is not stuck to the bottom. Cover the pot and let it simmer gently for 20 minutes.

   Time: PT20M

   Temperature: Low heat

9. Prepare the Masala Base

   In a separate saucepan melt 2 tbsp ghee with 1 tbsp oil. Add sliced onions and fry on medium heat until deep golden brown (≈15 minutes). Stir in ginger‑garlic paste, yogurt, red chili powder, coriander powder, turmeric powder and salt; cook 5 minutes.

   Time: PT20M

   Temperature: Medium heat

10. Combine Chicken Broth with Masala

    Strain the cooking liquid from the chicken pot (or blend if you prefer a smooth gravy) and add it to the masala saucepan. Bring to a gentle boil for 5 minutes.

    Time: PT5M

    Temperature: Medium heat

11. Finish the Gravy

    Stir in cashew paste, rose water, kewra water, mace‑cardamom powder and black pepper. Simmer 5 minutes, then lower the heat.

    Time: PT5M

    Temperature: Low heat

12. Smoke the Dish (Optional)

    Place a small piece of charcoal in a metal bowl, heat until red, then transfer to the gravy, drizzle a teaspoon of ghee over it, cover the pot tightly and let the smoke infuse for 5‑7 minutes.

    Time: PT7M

13. Rest and Plate

    Remove the chicken from the pot using two spatulas, place on a serving platter, carefully cut and discard the twine, garnish with toasted almonds, raisins and the boiled eggs. Pour a little gravy over the bird.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g