Murgh Mussallum

Ingredients:

Marination masala:
1 Chicken (whole)

3 tbsp Ginger garlic paste

1oo gm hung Curd 1

 1/2 tsp turmeric powder

 1 tbsp red chili powder

1 tsp Black pepper powder

1 tsp garam masala

Salt to taste

Juice of one Lemon

2 tbsp Ghee

Gravy ingredients:

2 chopped onion

2 tsp Red chili powder

1 tsp Turmeric

1/2 tsp oil

3 tbsp salt

1/2 tsp black pepper powder

3 tsp tomatoes paste

1 tbsp ginger & garlic paste

1/2 cup curd

For stuffing use cooked chicken mince**

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Method:

Take chicken and make gashes with a knife.

In a bowl add curd, ginger n garlic paste, lemon juice, red chili powder, salt, turmeric, garam masala , black pepper powder, ghee and marinate the chicken. Cover and keep in Fridge for at least 8-10 hours.

Stuff the chicken with cooked chicken mince *and dry fruit mixture. And tie the legs of chicken with the thread.
In a deep kadai, heat oil, and fry the chicken until it gets brown color, when done remove from oil n keep it aside.
In the same frying pan, put onions and make them brown. Add ginger and garlic and fry for another 3-4 minutes.

Add 1/2 cup of water, red chili powder, turmeric , crushed black pepper, salt, curd, tomato paste and cook for 8-10 mins. When this masala is cooked generously apply all over the chicken.

Preheat the oven at 220 degree C.

Bake the chicken for 45-50 mins with regular basting.

**For Stuffing :

250 gm Chicken kheema

2 tsp of whole garam masala

2 Bay leaves

Red chili powder 1 tsp

1/2 tsp garam masala

2 tbsp Ginger Garlic paste

3 Onion

5-6 Green chili

Almond  paste 1 tsp

1/2 cup Khoya

Kewra essence

Salt to taste

4 tbsp oil

2 boiled eggs

Chopped coriander

Method:

In pan add 1 tbsp oil when hot add green cardamom,clove,cinnamon and fry for 1 min then put chopped onion and fry till golden brown.
Then add chicken kheema and salt. Fry till mince water is dried up.

Add  garam masala,red chili powder, Almond paste,keep stirring.
Cover the lid and let it cook till kheema gets tender.Add green chili pieces and khoya,mix and cook for 5 minutes. Switch off the flame and add kewra. Cut the boiled eggs into pieces and mix sprinkle chopped green coriander.

Stuffing is ready.

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Plating

For serving take a big plate or tray and put mutter pulao and keep the Murgh Mussallam in middle, sprinkle green coriander.
Serve hot.

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