Thursday, July 18, 2013

Murgh Mussalam

An Authentic Murgh Mussalam Recipe

South indian cuisine is famous for their use of a variety of spices. I absolutely love having kurma with chappatis. Chettinad kurma is food for sustenance. With this finger licking kurma I would once again like to profess my undying love for Chettinad cuisine.Hot and pungent with fresh ground masalas, this chettinad kurma is prepared with a variety of spices, this kurma goes awesome as side dish with rice also with idlies, dosais, rotis, fried papads. Easy to cook,healthy to eat. This is my fav for sunday lunch.

Note Down The Ingredients

    authentic murgh-mussalam-recipe
    Click Image to Enlarge
  • 1 Kg Chicken, Washed And Cut Into Medium Sized Pieces
  • 10 Flakes Garlic (Crushed)
  • 2 Large Onions, Sliced
  • 1 Tsp Ginger Paste
  • 2 Large Tomatoes, Pureed
  • 1bsp Tomato Ketchup
  • 1 Cup Curd Or Plain Yogurt
  • 1 Tbsp Lemon Juice
  • 10 Almonds, Soak In Warm Water, Remove Skin And Make Paste
  • 1/2 Tsp Red Chilli Pwd
  • Chilli Powder - 1 Tsp
  • Salt - To Taste
  • 2 1/2 Tbsps Oil
  • 1 Tsp Cyanne Pepper
  • 1 Tbsp Curry Powder
  • 2 Tsp Garam Masala Powder
  • 1 Tbsp Turmeric Powder
  • 1 Tbsp Roasted Coriander Powder
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Saffron Strands
  • 1″ Cinnamon
  • 4 Cloves
  • 2 Elaichi/Cardamom
  • 1/4 Tsp Turmeric Pwd

Method To Cook

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  1. Marinate chicken with the grinded paste of ingredients- 1 onion, 1 1/4 ginger garlic paste, 3/4 cup curd/yogurt, 1/2 tsp red chilli pwd and 1/4 tsp turmeric pwd. Marinade and keep aside for 1/2 hr.
  2. Add oil in a vessel, add garlic and sliced onions and stir fry for 6-7 mts till golden brown. Let it cool.
  3. Dry roast 1/2 tsp pepper corns,1/2 tsp cumin seeds,1 1/2 tsps coriander seeds,1″ cinnamon,4 cloves,2 elaichi/cardamom for 3-4 minutes.
  4. Make fine paste of roasted ingredients and sauted garlic and onions
  5. Add 3-4 tsp oil in a pan and cook the grounded paste for 3 minutes.Add salt, tomato puree and red chilli. Saute for 3-4 minutes
  6. Put marinaded chicken, almond paste, 1/2 cup water and mix well .
  7. Cook on low flame till the chicken is soft and well cooked.For about 10-15 mins.
  8. Garnish with chopped coriander leaves.


  • Use the chillies according to your taste. If you like more spcy ass green chillies
  • Marinate the mutton/chicken pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6 hours or overnite. Chicken will turn aout more juicy.
  • You can add yogurt in the recipe in the end incase it turns out spicy for you.
  • To check if the chicken is cooked take a knife and cut the fleshy part, if its lightest pink to white in color that means the chicken is cooked.
  • If you like it dry; avoid much water.
  • Serve with Naan, Tandoori Roti, Parotta, Biryani or Steamed Rice. Enjoy!

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