Shahi Murgh Musalam Recipe

Ingredients

• Whole Skinless Chicken                                  1 kg
• Black Pepper Powder                                      ½ teaspoon
• Ginger Paste                                                   1 teaspoon
• Garlic Paste                                                     1 teaspoon
• Green Chili Paste                                            1 teaspoon
• White Vinegar                                                 1 cup
• Yoghurt                                                           700 grams
• Fried Onions                                                    1 cup
• Cumin Powder                                                            ½ teaspoon
• Red Chili Powder                                              ½ teaspoon
• Small Cardamom Powder                               ¼ teaspoon
• Whole Cinnamon Sticks                                  3-4 sticks
• Saffron                                                                        Pinch
• Salt                                                                  As per taste
• Sugar                                                               2 teaspoons
• Dried Plums                                                    8-10 pieces
• Raisins                                                             12-15 pieces
• Almonds                                                          8-10 pieces
• Boiled Baby Potatoes                                                  4 pieces
• Boiled Eggs                                                     2 pieces
• Oil                                                                   As required
• Ghee                                                                As required
• Blanched Almonds and Pistachios                  For garnishing

Methods

1. Marinate whole chicken in salt, black pepper, ginger paste, garlic paste and green chili paste.
2. Set aside for a minimum of 30 minutes. Then fry the chicken in oil till the color changes from the top.
3. In a blender, add yoghurt, sugar, white vinegar, fried onions, cumin powder
4. Add red chili powder, salt, saffron and small cardamom powder to make a smooth mixture.
5. In a separate saucepan, put the chicken and pour the yoghurt mixture on top.
6. Add cardamom sticks and saffron.
7. Pour ghee and little oil.
8. Let this simmer till the chicken get’s tender and the yoghurt mixture changes color.
9. Then add boiled baby potatoes, boiled eggs, dried plums
10. Add  raisins and almonds and cook for another 10 minutes or very low flame.
11. Garnish with blanched almonds and pistachios.