Murg Musallam is a mughlai dish which consists of whole chicken ,stuffed with boiled eggs , chicken keema & serve with rich thick gravy. This awesome dish can be serve in any special occasion.
1.
In a bowl take 100gm curd, 1tbspn ginger garlic paste, salt, red chilli, Kashmiri red chilli, cumin, coriander powder, garam masala. Mix it well & marinate the whole chicken with it.
2.
Overnight marinate the chicken .
3.
Heat 2tbspn oil in a pan. Add 2 chopped onion, 1tbspn ginger garlic paste, green chilli & saute it for few minutes.
4.
Soak poppy seeds & charmagaz seeds in half cup of hot water for few minutes.
5.
In a mixing bowl, take 100gm curd, soaked poppy seeds, charmagaz, cashew nuts, onion mixture, 1tbspn each turmeric, cumin, coriander, red chilli, Kashmiri red chilli powder & salt. Make a paste of it.
6.
In a pan heat 2tbspn oil. Add 2chopped onion, 1tbspn ginger garlic paste & tomato paste. Add all spices & cook it till soft.
7.
Add chicken mince & mix it to the spices.Cover it till the mince tender.
8.
Add hard boiled eggs & cover the eggs with the spices.
9.
After 3 to 4 minutes, take out the eggs from pan.
10.
Add chopped coriander leaves & switch off the flame.
11.
Now heat enough oil in a deep pan & fry each sides of the the marinated chicken.
12.
Take out the chicken from pan & make it cool for few minutes.
13.
Stuff the chicken with boiled eggs & chicken keema.
14.
Tie up the chicken legs with a thread .
15.
Now in the same oil, add cashew onion mixture. Add 100gm curd, salt & all spices.
16.
Fry it for few minutes & then add 1glass of water.
17.
Place the stuffed chicken with breast part down . Cover it & let it cook for 30minutes.
18.
Stir the chicken every 4 to 5 minutes. Flip it & cook it for more 10 to 15 minutes.
19.
Sprinkle chopped coriander leaves & switch off the flame.
20.
Serve it hot with any flavoured rice or paratha.
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