Shahi Murgh Musallam Curry Without Musallam Chicken

Ingredients

• 0.5 kg Chicken Pieces (bone‑in, medium sized pieces, washed)
• to taste Salt (adjust according to taste)
• 0.5 tsp Red Chili Powder (regular red chili powder)
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Garam Masala Powder
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tsp Chaat Masala
• 1 tbsp Lemon Juice (juice of half a lemon)
• 1 tbsp Ginger‑Garlic Paste
• 1 tbsp Kewra Water (optional, adds floral aroma)
• 3 tbsp Plain Yogurt (full‑fat for richness)
• few drops Food Color (optional, for a bright red hue)
• 2 tbsp Vegetable Oil (for frying)
• 1 small piece Cinnamon Stick
• 1 large Onion (finely chopped)
• 1 tsp Coriander Powder
• 1 large Tomato (blended into puree)
• 8 pieces Cashews
• 8 pieces Almonds
• 4 pods Green Cardamom Pods
• 4 whole Cloves
• 1 tbsp Charoli (Chironji)
• 1 tbsp Khushkhush (Poppy Seeds)
• 2 pieces Javitri (Mace)
• 1 cup Water (for simmering the gravy)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare Chicken Marinade

   In a large mixing bowl combine chicken pieces with salt, red chili powder, roasted cumin powder, black pepper powder, garam masala, Kashmiri red chili powder, chaat masala, lemon juice, ginger‑garlic paste, kewra water, yogurt, and a few drops of food color. Mix thoroughly until every piece is coated.

   Time: PT5M

2. Marinate

   Cover the bowl with plastic wrap and let the chicken marinate at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.

   Time: PT30M

3. Prepare Yogurt Spice Mixture

   In a small bowl whisk together half a cup of yogurt with coriander powder, red chili powder, salt, Kashmiri red chili powder, roasted cumin powder, garam masala, and one tablespoon of ginger‑garlic paste.

   Time: PT3M

4. Grind Nut‑Spice Paste

   Add cashews, almonds, green cardamom, cloves, charoli, khushkhush, and javitri into a blender with a tablespoon of water. Grind to a smooth paste.

   Time: PT5M

5. Lightly Fry Chicken Pieces

   Heat 2 tbsp oil in a small frying pan over medium heat. Add the marinated chicken pieces and fry for about 3‑4 minutes on each side until a light golden coating forms. Do not cook through; just create a thin crust.

   Time: PT8M

   Temperature: Medium heat

6. Set Aside Fried Chicken

   Transfer the fried chicken pieces to a plate and set aside.

   Time: PT1M

7. Sauté Aromatics

   In the large pot, add a drizzle of oil, then drop the cinnamon stick. Let it crackle for 10‑15 seconds, then add the finely chopped onion. Sauté for about 1 minute until the onion turns pinkish, not brown.

   Time: PT1M

   Temperature: Medium heat

8. Cook Yogurt Mixture

   Add the prepared yogurt spice mixture to the pot. Stir continuously and cook for 4 minutes until the oil begins to separate from the masala.

   Time: PT4M

   Temperature: Medium heat

9. Add Reserved Marinade Spices

   Pour the leftover marination liquid (the spices that were on the chicken) into the pot. Cook for 2‑3 minutes, adjusting salt and chili if needed.

   Time: PT3M

   Temperature: Medium heat

10. Incorporate Tomato Puree

    Add the blended tomato puree (from one large tomato) to the pot. Fry for 3‑4 minutes until the raw tomato smell disappears and the mixture darkens slightly.

    Time: PT4M

    Temperature: Medium heat

11. Stir in Nut‑Spice Paste

    Add the cashew‑almond paste prepared earlier. Cook while stirring for 2‑3 minutes until the gravy becomes rich and creamy.

    Time: PT3M

    Temperature: Medium heat

12. Return Chicken to Gravy

    Gently place the fried chicken pieces back into the pot. Mix so each piece is well coated with the gravy.

    Time: PT2M

13. Simmer

    Add 1 cup water, stir, then cover the pot with a lid. Cook on medium‑low heat for 7‑8 minutes until the chicken is fully cooked and tender.

    Time: PT8M

    Temperature: Medium‑low heat

14. Reduce Gravy

    Uncover the pot and increase the flame to high. Cook for 2‑3 minutes, stirring continuously, until the gravy reaches the desired thickness.

    Time: PT3M

    Temperature: High heat

15. Garnish and Serve

    Stir in freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g