Murgh Musallam

Name: Murgh Musallam (Whole Chicken Curry (dry))
Cuisine: India
Ingredients: 6 cloves (laung); ½ teaspoonful white cumin seeds (sufaid zeera); 6 peppercorns (kali mirch); 1″ piece cinnamon (darchini); 1″ piece cinnamon (darchini); 4 brown cardamoms (illaichi); 4 brown cardamoms (illaichi); 3 to 4 drops kewra essence or 1 tablespoonful ruh kewra; ⅛ teaspoonful saffron (kesar); ⅛ teaspoonful saffron (kesar); 1 dessertspoonful hot water; ⅛ of nutmeg (jaiphal); ⅛ of nutmeg (jaiphal); ½ oz (15 g) coriander seeds (sukha dhania); ½ oz (15 g) coriander seeds (sukha dhania); ½ oz (15 g) desiccated coconut (naryal ka burada); ½ oz (15 g) desiccated coconut (naryal ka burada); ½ oz (15 g) almonds (badam); ½ oz (15 g) almonds (badam); 6 cloves of garlic (lasan); 6 cloves of garlic (lasan); 2 green chillies (sabz mirch); 2 green chillies (sabz mirch); ½ oz (15 g) ginger (adrak); ½ oz (15 g) ginger (adrak); ½ teaspoonful garam masala; 1 chicken (1½ lb (680 g) in weight); ½ teaspoonful red pepper (degi mirch); ½ teaspoonful red pepper (degi mirch); 1 teaspoonful salt

Whole Chicken Curry (dry)

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
Spicy
Gluten-free

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