Murgh Musallam Spicy Chicken Curry

Murgh Musallam is a famous chicken recipe in North India. It has a rich and creamy texture and lip-smacking taste.

The almonds add a subtle flavor and give the dish its creamy texture. It’s a lengthy process, but gets extraordinary taste of chicken curry at last.

This goes well with steamed rice/ fried rice/ pulav/ chapatti / Naan / dosa / idli…

Ingredients

Chicken – 1 kg

Sliced Onions – 2 (big)

Sliced Garlic – 5 cloves

Chopped Tomatoes – 2 (big)

Almonds – 15

Red Chilli Powder – 1 tsp

Chopped Coriander Leaves – ¼ cup

Salt to taste

Oil – 2 tsp

(For Marinade)

Ginger Garlic Paste – 2 tsp

Green Chilli Paste – 2 tsp

Curd (or) Yogurt – 1 cup

Red Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

(For Roast)

Cardamom – 2

Cloves – 4

Cumin Seeds – 1 tsp

Coriander Seeds – 1 tsp

Peppercorns – 1 tsp

Cinnamon Stick – 1 piece

(To Temper)

Butter – 2 tsp

Mint – few

Cinnamon – 2

Method

Clean and wash the chicken pieces properly and cut into medium size pieces.

Soak almonds in hot water for about 10 to 15 min. Then grind the soaked almonds into a thick paste with little water.

Then in a big bowl, add chicken pieces and marinate with ingredients which are mentioned under “for marinade” and keep aside at least for an hour.

In a pan, add all the ingredients which are under “for roast” and fry well. Then keep aside.

In a pan, heat oil adds sliced onions, garlic and saute for about 5 minutes on a low flame.

Fry until onion becomes mushy then let it cool down. In a blender add fried onions, garlic and roasted ingredients then grind it as a coarse paste.

In a kadai, heat oil and add marinated chicken pieces and cook for 10 minutes on a low flame.

Add the ground paste and cook for another 5 minutes. Sprinkle oil when it’s needed.

Now add chopped tomatoes and cook for 3 minutes. Then add salt red chilli powder, almond paste and cook for another 5 min.

Then add water, chopped coriander leaves then close the lid and keep cook for about 15 min on a low flame.

In a pan, heat butter then fry cinnamon and mint leaves and switch off the flame then add this mix into chicken curry.

Serve hot spicy murgh musallam curry with rice!!!