Murgh musalum
Recipe by rabz of Dhaka, BD
This is a royal dish that was served in Raja, maharajas & Nawabs darbar. And we usually make it on esp occasions as it is a very rice dish.
Ingredients
non vegetarian
4 servings
- 1 whole chicken cleaned & washed ( few slits should be made in the chicken).
- 4 tbsp ghee
- 1 cup yoghurt
- 1/2 lemon's juice
- 1 sliced and fried onion drained (like vagar)
- 1 tbsp ginger/garlic paste
- 1 tsp salt or adjust to your taste
- 1/4 tsp black pepper powder.
- 3-4 roasted (whole red) chilli powdered
- 1/2 tsp zafrani garam masala powder
- 1 tsp roasted cumin seed powder
- 1/4 tsp jayfel & jawetri powder.
- 2 tsp rose water
- few strands of saffron
Directions
- In a non stick pot, put the whole chicken & marinade it with everything over night.
- Next morning tie the legs and cook the chicken over very low heat for 35 -40 min.
- Turn it very gently on the other side, only once after 20 min.
- When the chicken is nice & tender remove it from the fire and pour a mix of saffron & rose water.
- Leave it for few min then serve the whole chicken on a decorated plater with polau rice.
*This chicken has a slight gravy to it & the meat is very juicy, tender and fragile so it has to be taken care of while bringing it out.