Tuesday, February 23, 2010

Murgh Musallam


 I love my husband! He's such a sweethea

As it is acknowledged for its excellent meat dishes, the cuisine of Lahore has also become popular amongst masses of Muslims in India, due to the fact that meat dishes in the Indian cuisine are typically restricted to a low extent on the basis of religious beliefs (vegetarianism). Hence the name Musallam might have come.
So this dish which is made with fried spices stuffed into a whole chicken (murga) got its name murgh musallam. Now you know that this dish has a history as rich and old as the Mughal Empire itself.
As deep and complex as it might sound its one of the easiest recipes of chicken I know. Being a queen of quick- fix meals and trying to aww my hubby I had to try this one.

1 whole chicken. We have a small family so I used a small Cornish hen weighing about a pound pound n a half  instead of a big 3-4 pounder chicken. You can double the amount of the ingredients according to the size of the chicken.
1/2 cup chopped onion
3-4 cloves garlic
1 tsp ginger paste
1/2 cup tomato pureed
1bsp tomato ketchup
1 tbsp garam masala powder ( In case you are intrested in the real deal you can make curry powder at home too. Nothing it the whole world can beat fresh garam masala powder made with whole spices made at home. Will post the method in my blog soon!)
1 tbsp coriander powder
1 tsp cyanne pepper
2 tbsp olive oil
Salt to taste

Oil a thick bottom pan.
Grind onion, ginger & garlic into a thick paste and pour it into the pan.. Fry this mixture until you kill all the water in it and then add the dry ingredients into it. Stir it for about a minute and the add the tomatoe puree and ketchup into it. You need to stir this mixture only untill you feel that its half way fried. It should'nt turn golden brown but there should not be any water in it either. Now add the salt and turn the heat off.
Let the masala cool for a little while and then you stuff it in the cavity of the whole chicken. Remaining paste rub it all over the body of the chicken. Then put a few slits all over the body of the chicken and rub the paste inside too. If you let it stay like that to marinate for about half an hr that would be awesome but if you don't want to do that its ok.
Just heat the thick bottom pan, add a little oil and place the chicken on it. Cover the lid and turn the heat to the lowest. Let it cook on one side for about 10-15 mins and then flip it. Repeat the same untill the chicken is well cooked. 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.

You can serve this Murgh Musallam with any kind of Indian bread like naan or tandoori roti aur parathas or else it can be served with pulav or white steamed rice as well.

Sunday, February 21, 2010

Well! Hello Hello...

My parents are visiting us from India and they are here to meet Aashvi, their first grand daughter and my six month old and the cutest baby ever!! We're all having such a good time..Aashvi obviously is keeping us all busy and on our toes all the time and when she's asleep all of us are in the kitchen trying a new recipe . Sometimes either maa will show me how to make a traditional north indian delicacy or papa will come up with a quick fix non vegetarian meal. Sometime i will introduce them to some international cuisine and when no one's there then Abhishek my lovely husband will be in there cooking something for all of us..
One evening i sat in front of the computer to check a recipe and found 10 different versions of the same thing so i thought why not share my version with all the food lovers out there who is always on a look out for something new..
So a BIG HELLO! to everyone and I will see you from time to time with a new recipe of mine..
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