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Recipes >> Chicken Recipes > Murgh-e-musalam by Chef Gulzar Hussain

Murgh-e-musalam

Murgh-e-musalam
Prep Time
2 Hours + 30 Mins
Cook Time

1 Hours + 15
Serves

6 - 8
This murgh e musallam is whole baked chicken with gram flour, green chili, cumin, coriander, tamarind paste, vinegar and all spice etc. Its served with rice and boiled egg slices.
Viewed: 6119
Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
3 Ratings
3 out of 5 stars
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Ingredients

  • Chicken 1 (whole)
  • Onion 1 (brown)
  • Food color 2 pinch
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Green chili paste 1 tbsp
  • Red chili paste 1 tbsp
  • All spice powder 1 tbsp
  • Black pepper crushed 1 tbsp
  • Garlic paste 2 tbsp
  • Gram flour 2 tbsp
  • Oil 2 tbsp
  • Tamarind paste 4 tbsp
  • Vinegar 4 tbsp
  • Kewra essence few drops
  • Salt to taste
  • For rice:
  • Rice ½ kg
  • Food color 1 pinch
  • Boil eggs 6
  • Bay leaves 3 to 4
  • Big cardamom 3 to 4
  • Cloves 4 to 5
  • Cinnamon sticks 2
  • Kewra essence few drops
  • Clarified butter ½ cup
  • Brown onion ½ cup
  • Whole cumin 1 tsp
  • Garlic paste 2 tbsp
  • Salt to taste

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Cooking Directions

  1. Mark cuts on chicken.

  2. In a mixing bowl, mix gram flour, brown onion, garlic paste, coriander powder, chili paste, cumin, red chili powder, all spice, black pepper crushed, food, color, tamarind paste, vinegar, few drops of kewra essence, oil and salt to make batter.

  3. Now marinate chicken in this batter for 2 hours.

  4. Now place chicken in pre heated oven on 160 c for 35 to 40 minutes to bake.

  5. For rice:

  6. Take a pan and put clarified butter with cloves, cinnamon sticks, big cardamom and bay leaves and cook it till it sizzle.

  7. Then add garlic paste, rice, salt and water to boil.

  8. When rice is ready add few drops of kewra essence and pinch of food color and simmer it.

  9. Now dish it out rice in a platter and put chicken from top and garnish with sliced egg.

  10. In the end add brown onion on top.

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