Name: Murgh Musallam (Whole Chicken Curry (dry))
Cuisine: India
Ingredients: A small blade mace (javatri); ½ oz (15 g) coriander seeds (sukha dhania); ½ teaspoonful white cumin seeds (sufaid zeera); ¼ pt (120 g) yoghurt (curd); ½ pt (240 mils) water; ½ teaspoonful turmeric (huldi); 6 peppercorns (kali mirch); 6 cloves garlic (lasan); 6 cloves (laung); 12 ozs (340 g) onions; 6 ozs (170 g) ghee; 6 cloves of garlic (lasan); ⅛ teaspoonful saffron (kesar); 1 dessertspoonful hot water; 1″ piece cinnamon (darchini); 4 brown cardamoms (illaichi); ½ oz (15 g) desiccated coconut (naryal ka burada); ¼ oz (7 g) papaya (optional, cooking takes a little longer in its absence); 1 chicken (1½ lb (680 g) in weight); 1 teaspoonful salt; 2 green chillies (sabz mirch); ½ teaspoonful red pepper (degi mirch); ½ teaspoonful garam masala; ½ oz (15 g) ginger (adrak); ½ oz (15 g) almonds (badam); ⅛ of nutmeg (jaiphal); 3 to 4 drops kewra essence or 1 tablespoonful ruh kewra; 1 tablespoonful chopped fresh coriander leaves (dhania)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the marinade

6 cloves of garlic (lasan)
½ oz (15 g)

Asia
India
Dinner
Gluten-free
Spicy

Method

For the marinade:—Clean the chicken thoroughly and prick all over with a fork. Grind the above-mentioned ingredients for the marinade into a fine paste and mix with ¼ pt (120 mils) yog

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Ingredients

Ingredients for the marinade

Method

Part of