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Photo of Murg Shahi Mussalam curry -The ultimate royal dish! by silpa jorna at BetterButter
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Murg Shahi Mussalam curry -The ultimate royal dish!

Nov-27-2015
silpa jorna
0 minutes
Prep Time
90 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Murg Shahi Mussalam curry -The ultimate royal dish! RECIPE

This is a rich mughlai style gravy subtly flavoured with a variety of indian spices giving it a unique taste and is so fit to be served to a king !Though the preparation is time consuming it is so worth IT in the end .

Recipe Tags

  • Non-veg
  • Eid
  • Mughlai
  • Main Dish

Ingredients Serving: 4

  1. Chicken -1 uncut /washed
  2. ginger garlic paste -2 tbsp
  3. green chilli-4
  4. salt as needed
  5. chilli powder -2-3tbsp
  6. hung curd -1/4 cup
  7. onions chopped -2 cup
  8. boiled eggs -2
  9. tomato-1 chopped
  10. shahjeera-1 tsp
  11. cloves-2
  12. cardamom-2
  13. cinnamon stick-1/2 inch
  14. turmeric-1/2 tsp
  15. garam masala-3/4 tsp
  16. cumin powder -1 tsp
  17. coriander powder-1tsp
  18. cashews chopped -10
  19. Oil -3tbsp

Instructions

  1. First let us prepare the chicken .Prepare a paste of ginger-garlic 1 tbsp,curd1/4 cup,green chillies-3,chilli powder-1 tbsp and salt and marinate the chicken with this overnight or for 2-4 hours.
  2. Take a pan and put 1 tbsp of oil and fry the onions .Add 1 tbsp of ginger -garlic paste and fry well until the raw smell goes.Now add the salt 1 tsp , chilli powder 2 tsp and mix well.
  3. Now add the boiled eggs in this mixture and mix well.Keep this aside for 20 minutes.
  4. Meanwhile prepare a paste of cashews ,shah jeera 1 tsp and salt and keep it aside
  5. Preheat the oven to 200 C
  6. Now take the chicken and towards the bottom part opening between the thighs ,stuff it with the prepared onion- egg mixture and tie the legs and the chicken well with a thread so that the mixture doesn't seep out.
  7. you can also use chop sticks to secure the chicken in place but be sure to pull it out before serving.
  8. Now place the chicken in the baking tray and grill the chicken until done.Occasionally baste the chicken with its own juices and sprinkle pinch of salt all over on top of the chicken .You can also use butter here to baste the chicken .
  9. Grill it on one side for 25 minutes ,then turn and grill it for an other 20 minutes on other side.Check if chicken is done and take it out of the oven.
  10. Now take a non stick pan and add a tbsp of oil .Once hot add the cloves,cardamon,cinnamon and saute for few seconds .Now add 1 cup of onions and ginger -garlic paste 1 tsp and tomatoes and fry well
  11. Add the spice powders-chilly powder, Garam masala ,powder,coriander powder ,cumin powder and fry well.
  12. Finally add the cashew paste in this and mix well.
  13. If you need more gravy you can add more curd .
  14. Check and adjust salt as per taste .
  15. Now take the cooked chicken very carefully and put in this gravy and leave it to boil
  16. Keep turning the chicken so that it doesn't stick to the bottom of the pan .
  17. Leave it to cook for 10 minutes and switch off the stove
  18. Your Shahi mussalam gravy is now ready .Serve it with rice or rotis and enjoy your rich meal :)
  19. In case of no oven you can roast the chicken in a non stick pan or over fire until half done and then cook in pressure cooker along with the gravy

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Parul Kahar
Sep-08-2016
Parul Kahar   Sep-08-2016

Very testi

Maithili Thangkhiew
Jun-21-2016
Maithili Thangkhiew   Jun-21-2016

Delicious recipe :)

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