Shahi Murgh Musalam

Ingredients

Whole Skinless Chicken 1 kg

Black Pepper Powder ½ teaspoon

Ginger Paste 1 teaspoon

Garlic Paste 1 teaspoon

Green Chili Paste 1 teaspoon

White Vinegar 1 cup

Yoghurt 700 grams

Fried Onions 1 cup

Cumin Powder ½ teaspoon

Red Chili Powder ½ teaspoon

Small Cardamom Powder ¼ teaspoon

Whole Cinnamon Sticks 3-4 sticks

Saffron Pinch

Salt As per taste

Sugar 2 teaspoons

Dried Plums 8-10 pieces

Raisins 12-15 pieces

Almonds 8-10 pieces

Boiled Baby Potatoes 4 pieces

Boiled Eggs 2 pieces

Oil As required

Ghee As required

Blanched Almonds and Pistachios For garnishing

Method

Marinate whole chicken in salt, black pepper, ginger paste, garlic paste and green chili paste. Set aside for a minimum of 30 minutes. Then fry the chicken in oil till the color changes from the top. 

In a blender, add yoghurt, sugar, white vinegar, fried onions, cumin powder, red chili powder, salt, saffron and small cardamom powder to make a smooth mixture. 

In a separate saucepan, put the chicken and pour the yoghurt mixture on top. Add cardamom sticks and saffron. Pour ghee and little oil. Let this simmer till the chicken get’s tender and the yoghurt mixture changes color. Then add boiled baby potatoes, boiled eggs, dried plums, raisins and almonds and cook for another 10 minutes or very low flame.

Garnish with blanched almonds and pistachios.