Murgh Mussalam
Ingredients
- 2 onions ⓘ
- 2 cloves garlic
- 1 piece ginger
- 1 tsp. poppy seeds
- 8 peppercorns ⓘ
- 1 cup natural yogurt ⓘ
- 1 tsp. garam masala
- Salt ⓘ
- 3 lb. oven-ready chicken ⓘ
- 3/4 cup long-grain rice, soaked in cold water for 1 hour
- 3 tbsp. ghee
- 1/2 tsp. chili powder ⓘ
- 1/2 cup sultanas ⓘ
- 1/2 cup slivered almonds ⓘ
- 1-1/2 cup water ⓘ
Instructions
- Place the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in an electric blender or food processor and work to a paste.
- Stir in the garam masala, add salt to taste.
- Prick the chicken all over with a fork and rub in the blended mixture.
- Leave for 1 hour.
- Drain the rice.
- Heat 1 tbsp.
- ghee in a pan, add the rice and fry for 3 minutes, stirring constantly.
- Add the chili powder, sultanas, almonds and salt to taste and stir well.
- Pour in half the water, cover and simmer for 10 minutes or until the rice is almost tender; cool.
- When the rice is cold, use it to stuff the chicken; sew up both ends.
- Heat the remaining ghee or oil in a pan and add the chicken, on its sides.
- Pour in any marinade and the remaining water.
- Bring to the simmering point, cover and cook for 1 hour, turning over halfway through cooking time.
- Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed.
- Add more salt, if necessary.
- Cook for a further 15 minutes, until the chicken is tender.
Nutrition & Diet Analysis (per serving)
694
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).