Murg Mussallam Recipe

Murg Mussallam Recipe for Your Demand

• The Bird: 1 whole chicken (about 1.5kg / 3lbs). Pat it DRY. Seriously. Murg Mussallam Recipe
• Flavor Soak (Marinade):
  • 1 cup thick yogurt (Greek or strained plain)
  • 2 tbsp ginger-garlic paste (jarred is fine!)
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp red chili powder (be brave)
  • 1 tsp garam masala
  • 1 tsp salt
  • ½ tsp cumin powder
  • ½ tsp coriander powder
• The Surprise Inside (Stuffing):
  • 3-4 hard-boiled eggs, peeled
  • 2 tbsp ghee or oil (ghee wins)
  • 1 onion, finely chopped (tears expected)
  • 2 tbsp raisins
  • 2 tbsp chopped cashews
  • 1 tsp ginger-garlic paste
  • ½ tsp garam masala
  • Salt
• Liquid Gold (Gravy):
  • ¼ cup ghee or oil
  • 2 large onions, thinly sliced (get comfy)
  • 1 tbsp ginger-garlic paste
  • 2-3 green cardamom pods (gentle crush)
  • 3-4 cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 2 large tomatoes, pureed
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • ½ cup water or stock (have backup)
  • Salt
• The Glam Squad:
  • 2 tbsp heavy cream or malai
  • 1 tbsp kewra or rose water (optional magic)
  • Big handful chopped cilantro & mint
  • Fried cashews/almonds (for the 'gram)

Let's Get Messy (Your Game Plan):

1. Marinate (Tonight!): Slash the chicken breast/thighs. Mix all marinade stuff. Rub it everywhere – inside, outside, deep in the slashes. Cover. Fridge overnight. Non-negotiable.
2. Stuff (Tomorrow): Cook stuffing: Heat ghee, fry onions golden. Add ginger-garlic paste, sizzle 1 min. Toss in raisins & cashews. Hit with garam masala & salt. Cool slightly. Stuff this + eggs into chicken cavity. Seal with toothpicks (twine is fussy).
3. Sear: Heat 2 tbsp ghee/oil in big heavy pot (Dutch oven rocks). Sear chicken on all sides until gloriously golden (3-4 min/side). Remove chicken. (Kitchen smells amazing now).
4. Gravy Base (Low & Slow!): Same pot, same tasty bits. Add whole spices (cardamom, cloves, cinnamon, bay). Sizzle 30 sec. Add sliced onions. Cook LOW, stirring, 15-20 mins until DEEP brown. (Patience = flavor!). Add ginger-garlic paste, cook 1 min. Add powdered spices (chili, coriander, turmeric) + salt. Stir 30 sec. Pour in tomato puree. Cook down 8-10 mins until thick & oil separates.
5. Simmer & Baste: Reduce heat to LOW. Place chicken back in, breast up. Pour leftover marinade over it. Add ½ cup water/stock down the SIDE. Cover TIGHT. Simmer gently 1.5 hours. Baste exposed chicken with gravy every 20 mins. Carefully flip halfway if needed. Done when thigh juice runs clear & meat falls off.
6. Grand Finale: Lift chicken onto platter. Remove toothpicks. Boost gravy heat slightly. Stir in cream & kewra water. Simmer 2-3 mins. Taste for salt. Drench chicken in gravy. Scatter cilantro, mint, nuts. Bask in glory.

Key Human Wisdom: Sear = flavor. Brown onions SLOWLY. LOW heat simmer = tender chicken. Baste = moist bird. Adapt: No cream? Stir plain yogurt in off heat. No kewra? Skip it. You got this. Serve with rice/naan. Dig into that stuffing! You magnificent beast.

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