Monthly Archives: October 2010

MURG MUSSALAM


Rich in tradition, rich in taste. A genuine masterpiece.

Method

  • Wash, clean and remove the skin of the chicken.
  • Boil the eggs and fi nely chop one of them.
  • In a pan, heat 1 tablespoon of ghee. Add sliced onions and fry till brown. Remove and grind to a paste with a little water in a blender.
  • In the same ghee lightly fry the cardamom, cloves, bay leaves and cinnamon before adding in the raw onion paste, ginger-garlic paste, coriander powder, black pepper powder and garam masala powder. Fry well till the oil separates from the masala in about 5 minutes.
  • In a large glass bowl whisk together the curd, fried mixture, cashew nut paste, brown onion paste, saffron and kewra essence along with the salt for the marinade.
  • Apply the marinade all over the chicken and inside the chest cavity too.
  • Pre-heat the oven to 180° C.
  • Heat a tablespoon of ghee on a gas stove and add the remaining marinade along with the chicken mince and a little water. Cook till the mince is dry. Remove from the fi re and mix in sliced nuts and the chopped egg.
  • Stuff the marinated chicken with the mixture and truss up the chicken. Put the chicken on the rotisserie rod.
  • Set the oven function to Rotisserie. Cook the chicken for an hour at 225° C or till it is nicely browned.
  • Baste the chicken with a little oil occasionally to prevent the outside from drying up.
  • Serve hot garnished with nuts and sliced hard boiled egg.