Buckle up chicken lovers because Modern Khansama is back with an amazing chicken recipe for you! Try this Royal Murgh Musallam, it is sure to leave you licking your fingers.MURGH MUSALLAMIngredients1.75 kilograms whole chicken, skinned and fat removedA large pinch of saffron2 tbsps screwpine essence (kewra)¼ cup desiccated coconut2-3 tbsps poppy seeds (khas khas)3-4 tbsps chironji2 tbsps coriander seeds½ tbsp cumin seeds1 inch cinnamon stick, broken8-10 black peppercorns2-4 cloves6-8 green cardamoms1½ cups yogurt2 tbsps browned onion paste1½ tbsps ginger paste1½ tbsps garlic paste2½ tsps red chilli powder½ tsp turmeric powderSalt to taste1 cup chicken mince (keema)8-10 almonds, blanched and peeled7-8 hard boiled eggs, peeled1 tsp cumin powder1 tsp garam masala powder2-3 tbsps fried onion + garnishA few mint leaves2-3 tbsps gheeRefined flour dough for sealing2 sliced hard-boiled eggs for garnishSilver warq for garnishMethod1. Soak saffron with kewra water and mix well. Prick the entire chicken with a fork. Apply the saffron mixture on the outside and inside of the chicken. Refrigerate to marinate for 30 minutes.2. Heat a non-stick pan; dry roast desiccated coconut till it turns golden in colour, take it off the heat and transfer in a bowl.3. Similarly, dry roast poppy seeds till lightly golden. Dry roast chironji and transfer to the same bowl.4. In the same pan, add coriander seeds, cumin seeds, cinnamon sticks, black peppercorns, cloves, and green cardamoms. Dry roast till fragrant and add it to the same bowl. Let it cool slightly. 5. Add the roasted spices in a blender and add ½ cup water, blend to a fine paste.6. In another bowl, add yogurt and the prepared paste. Add browned onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste, 1½ tsps red chilli powder, turmeric powder, salt to taste and whisk well to avoid lumps.7. In another bowl, place the chicken and apply the prepared marination properly. Refrigerate the chicken for 30 minutes.8. Meanwhile for the stuffing, in a bowl, add chicken mince, salt, remaining ginger and remaining garlic paste and almonds. Chop 4-5 eggs and add into the same bowl.9. Add remaining red chilli powder, cumin powder, garam masala powder along with fried onion, and hand torn mint leaves, mix well.10. Coat the prepared stuffing over the remaining eggs Stuff the prepared mixture inside the chicken. Secure the chicken leg by inserting the bone underneath the skin or secure it using a thread.11. Heat ghee in a handi, place the chicken along with the marination in it, sear on high flame till golden brown on all sides. Cover the handi with a lid.12. Stretch the ready-made dough to seal the edges. Place a tawa under the handi and cook on low flame for 45 minutes to 1 hour.13. Place the entire cooked chicken on a serving platter; pour in the cooked gravy on it.14. Garnish with boiled egg slices, fried onion and a few mint leaves. Stick on silver warq on top and serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #MurghMusallam
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