Murg Musallam Recipe - Pattar Roti -Dum ka Chicken

Ingredients

• 1.1 kg Whole Chicken (cleaned, skin on)
• 6 pieces Quail Eggs (boiled and peeled)
• 2 Tbsp Salt (for brine)
• 2 L Water (for brine and cooking)
• 1 medium Carrot (peeled and diced)
• 4 pieces Garlic Cloves (minced)
• 1 large Onion (thinly sliced)
• 2 pieces Bay Leaf
• 1 piece Cinnamon Stick
• 4 pieces Green Cardamom Pods
• 4 pieces Cloves
• 1 piece Star Anise
• 1 tsp Hejira Spice Blend (optional aromatic blend)
• 2 Tbsp Oil (vegetable or canola)
• 1 tsp Cumin Seeds (also called jeera)
• 0.5 tsp Turmeric Powder
• 1 Tbsp Ginger‑Garlic Paste
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.25 cup Almonds (blanched, skins removed)
• 1 cup Tomato Puree (canned or fresh blended)
• 0.5 cup Plain Yogurt (full‑fat for richness)
• 1 cup Chicken Stock (store‑bought or homemade)
• 2 Tbsp Fresh Mint (chopped)
• 2 Tbsp Fresh Coriander (chopped)
• 2 cups All‑Purpose Flour (for Pitaka roti dough)
• 0.75 cup Warm Water (for yeast activation)
• 1 tsp Sugar
• 1 tsp Active Dry Yeast
• 0.5 tsp Salt (for dough)
• 1 tsp Oil (for dough, optional)

Instructions

1. Brine the Chicken

   Dissolve 2 Tbsp salt in 2 L water. Submerge the whole chicken, cover, and refrigerate for 4–5 hours. This keeps the meat juicy and seasons it throughout.

   Time: PT5H

2. Boil and Peel Quail Eggs

   Bring a small pot of water to a boil, add the quail eggs, and cook for 4 minutes. Transfer to ice water, peel carefully, and set aside.

   Time: PT10M

   Temperature: 100°C

3. Prepare Almond Paste

   Blanch almonds, remove skins, then blend with a splash of water until a smooth paste forms. Set aside.

   Time: PT15M

4. Make Gravy Base

   Heat 2 Tbsp oil in a heavy‑bottomed pan over medium heat. Add 1 tsp cumin seeds, let sizzle, then add sliced onion and sauté until lightly golden. Stir in 0.5 tsp turmeric, 1 Tbsp ginger‑garlic paste, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp red chili powder; cook 1 minute without burning. Add almond paste, 1 cup tomato puree, and 0.5 cup yogurt; mix well.

   Time: PT10M

   Temperature: 180°C

5. Stuff the Chicken

   Pat the brined chicken dry. Gently make a small pocket between the breast meat and skin; insert the boiled quail eggs (one per pocket). Tie the legs together with kitchen twine to keep the shape.

   Time: PT10M

6. Pressure Cook the Chicken

   Place the stuffed chicken in the pressure cooker. Add 1 cup chicken stock, 1 cup water, diced carrot, minced garlic, bay leaf, cinnamon stick, cardamom pods, cloves, star anise, and 1 tsp Hejira (optional). Seal and cook on high pressure for 20 minutes, then allow natural release for 10 minutes.

   Time: PT30M

7. Simmer Chicken in Gravy

   Transfer the cooked chicken to the pan with the almond‑tomato gravy. Add the remaining stock if needed to reach desired consistency. Simmer on low heat for 20 minutes, basting occasionally, until the meat is tender and the gravy coats the bird.

   Time: PT20M

   Temperature: 90°C

8. Prepare Pitaka Roti Dough

   In a mixing bowl, combine 2 cups flour, 0.5 tsp salt, 1 tsp sugar, and 1 tsp active dry yeast. Add 0.75 cup warm water (38‑40°C) and 1 tsp oil; mix until a soft, non‑sticky dough forms.

   Time: PT10M

9. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.

   Time: PT15M

10. Bake Pitaka Roti

    Preheat a baking stone or heavy cast‑iron skillet in the oven at 250°C (482°F). Divide the dough into equal balls, roll each into a thin circle (≈15 cm). Place on the hot stone, bake for 4‑5 minutes until puffed and lightly browned, then flip and bake another 2 minutes.

    Time: PT10M

    Temperature: 250°C

11. Finish and Serve

    Garnish the simmered chicken with chopped mint and coriander. Transfer the whole bird to a serving platter, drizzle extra gravy over the top, and serve alongside the warm Pitaka roti.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g